Ingredients:

  • 4 salmon fillets, 6 oz each, skin-on
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lemon, halved

Instructions:

  1. Pat the salmon fillets completely dry with paper towels to remove surface moisture.
  2. Season the fillets generously with salt and pepper immediately before cooking.
  3. Heat a cast iron or stainless steel skillet over medium-high heat and add the olive oil, waiting until it shimmers and begins to wisps of smoke.
  4. Place fillets skin-side down in the pan and press down lightly with a spatula for 30 seconds to ensure full skin-to-metal contact.
  5. Sear undisturbed for 4–5 minutes until the skin is deep golden brown and releases easily from the pan.
  6. Flip the fillets and cook for another 2–3 minutes until the sides turn from translucent pink to opaque, pale pink.
  7. Remove from heat immediately and squeeze fresh lemon juice over the top.