Pat the salmon fillets dry thoroughly with paper towels, paying special attention to the skin to remove any moisture, which is crucial for crispiness.
Sprinkle a generous layer of coarse sea salt evenly over the skin of each fillet, then let them sit for about 10 minutes to draw out excess moisture.
Heat your heavy skillet over medium-high heat for about 2-3 minutes until it’s hot and shimmering. This ensures a quick, even sear.
Add 1-2 tablespoons of neutral oil to the pan, swirling gently to coat the surface. Wait until the oil shimmers and just begins to smoke lightly.
Carefully place the salmon fillets skin-side down into the hot oil, starting at one corner, gently pressing down with the spatula to ensure full contact and prevent curling.
Allow the salmon to sear without moving for about 4-5 minutes, until the skin turns deep golden brown and crackles with a satisfying sound. Adjust heat if the skin browns too quickly or too slowly.
Gently flip the fillets over with the spatula, then cook flesh-side for another 2-3 minutes until the fish is opaque and just cooked through.
Transfer the cooked salmon to a plate and let it rest for 2 minutes—this helps juices redistribute and maintains crispiness.
Squeeze fresh lemon over the fillets just before serving for a bright, zesty finish. Sprinkle with freshly cracked black pepper to taste.
Serve immediately, skin side up, to enjoy that crispy, crackly texture with tender, flaky flesh beneath—perfect for a satisfying, elegant meal.
