Begin by patting the salmon fillets dry thoroughly with paper towels, removing excess moisture that can hinder crisping.
Generously season the fillets all over with sea salt, pressing it into the flesh and skin to enhance flavor and help draw out moisture. Let sit for about 10 minutes.
Heat your heavy skillet over medium-high heat until it’s hot enough that a drop of water sizzles and evaporates quickly. Add a tablespoon of high-smoke-point oil, swirling to coat the surface evenly.
Gently place the salmon fillets skin-side down into the hot oil, pressing lightly for about 10 seconds to ensure contact and a crackling sound indicates good searing temperature.
Allow the fillets to cook undisturbed for 4–5 minutes, watching the color change from bright pink to a paler shade along the sides and noticing the skin turn a deep golden and crispy.
Use tongs or a fish spatula to carefully flip each fillet and cook for an additional 2–3 minutes, until the flesh is just opaque in the center and flakes easily with a fork.
If desired, add a small pat of butter and a sprig of fresh herbs during the last minute, basting the fish with the melted butter to add richness and aroma.
Transfer the cooked salmon to a warm plate and let rest for about 2 minutes, allowing the juices to settle.
Squeeze fresh lemon juice over the fillets just before serving to brighten the flavors and cut through the richness of the crispy skin.
Serve immediately, enjoying the contrast of the crispy skin and tender, flaky flesh inside.
