Pat the salmon fillets dry thoroughly with paper towels, pressing out excess moisture from the skin to ensure maximum crispiness.
Lightly score the thicker parts of the skin with a sharp knife to prevent curling and help render fat evenly, making sure not to cut into the flesh.
Sprinkle a pinch of coarse sea salt on the skin and flesh side of each fillet; this draws out additional moisture and promotes crisping.
Heat your skillet over medium-high heat until shimmering, which should take about 2-3 minutes, and then add a tablespoon of high-smoke-point oil, swirling to coat the surface.
Carefully place the salmon fillets skin-side down into the hot pan, pressing gently with a spatula for 10 seconds to prevent curling and ensure contact.
Cook the fillets without moving for 4-5 minutes, or until the skin turns deep golden and crackles with a satisfying sizzle, and the aroma intensifies.
Sprinkle freshly cracked black pepper and herbs on the skin if desired, then flip the fillets carefully using a fish spatula.
Cook the flesh side for about 1-2 minutes, just enough to finish the center while maintaining a tender, juicy interior.
Remove the salmon from the pan and let it rest for 2 minutes on a plate, allowing the juices to settle while the skin stays crispy.
Squeeze fresh lemon over the fillets just before serving to add brightness and a complementary zing.
Serve immediately, enjoying the contrast of the crispy, crackling skin and tender, flavorful flesh.
