Pat the salmon fillets thoroughly dry with paper towels to remove excess moisture, especially on the skin. Generously sprinkle coarse sea salt over the skin and let sit for 10 minutes to draw out additional moisture and enhance crispiness.
Heat your skillet over medium-high heat until it's very hot, and add a thin layer of high-smoke-point oil. The oil should shimmer and emit a gentle aroma, signaling it's ready for searing.
Carefully place the salmon fillets, skin side down, into the hot pan. Use a spatula or fish turner to press gently on the fillets for about 10-15 seconds to ensure full contact and promote even crisping.
Let the salmon cook undisturbed for 4-5 minutes. You’ll hear a satisfying crackling sound as the skin crisps and turns a deep golden brown. The flesh should start to turn opaque about halfway up the sides.
Gently flip the fillets using your spatula, cooking the flesh side for an additional 1-2 minutes. Keep the heat moderate to avoid burning the skin while ensuring the flesh remains tender and just cooked through.
Remove the salmon from the pan and let it rest on a plate for 2 minutes. During this time, squeeze fresh lemon over the fillets to add brightness and balance the richness of the fish.
Serve immediately, enjoying the crackling skin with the tender, juicy flesh. The contrast in textures makes each bite satisfying and memorable.
