Pat the salmon fillets dry thoroughly with paper towels, especially the skin, until no moisture remains. If needed, lightly score the skin to prevent curling during searing.
Sprinkle a generous amount of coarse sea salt evenly over the skin, then let it sit for about 10 minutes. This helps draw out excess moisture for a crispier crust.
Meanwhile, heat a heavy skillet over medium-high heat until shimmering hot, about 2-3 minutes. You should see a quick shimmer in the oil when it’s ready.
Add 1-2 tablespoons of neutral oil to the hot pan, swirling to coat evenly. The oil should shimmer and lightly smoke without burning.
Place the salmon fillets skin-side down gently into the pan, starting at one edge to avoid splatters. Press lightly with a spatula for a few seconds to ensure even contact and prevent curling.
Sear the salmon skin-side down for 4-5 minutes without moving it, until the skin is deep golden-brown and crackling sounds are audible. Adjust the heat if the skin browns too quickly or burns.
Carefully flip the fillets using a spatula and cook the flesh side for another 2-3 minutes, until the fish is opaque and just cooked through. Keep an eye on the flesh for a tender, flaky texture.
Transfer the cooked salmon to a plate and let it rest for about 2 minutes. Squeezing fresh lemon over the top just before serving enhances the flavor and adds brightness.
Serve immediately, skin side up, to enjoy the crispiness. As you cut into it, you'll hear that satisfying crack and see tender, flaky flesh beneath.
