4 king or sockeye salmon center-cut fillets (about 6 ounces each) (pin bones and scales removed)
Kosher salt (to taste)
Pepper (to taste)
2 tablespoons vegetable oil
Directions
Pat fish dry with paper towels. Season liberally with salt and pepper on both sides.
Heat a well-seasoned skillet or nonstick pan over medium high heat. Once pan is hot, add oil.
Place salmon in pan, skin side down. Apply pressure to fillets, helping skin make full contact with pan. Cook 3 to 5 minutes or until skin is crisp and golden.
Flip fish over. Turn off stove and allow residual heat to cook second side, about 2 to 3 minutes more.
