Pat the salmon fillets dry thoroughly with paper towels, especially on the skin side, until no moisture remains. This step is crucial for getting that crackly skin.
Generously sprinkle coarse sea salt over the skin of each fillet, making sure to cover the surface evenly. Let the salt sit for about 10 minutes to help draw out excess moisture.
Meanwhile, preheat your heavy skillet over medium-high heat until it’s just starting to shimmer and emits a faint smoky aroma, indicating it’s hot enough for searing.
Remove the excess salt from the salmon skin with a quick brush or gentle wipe, leaving a light coating. Then, add a thin layer of high-smoke-point oil to the hot pan, swirling to coat the surface evenly.
Carefully place the salmon fillets skin-side down into the hot oil, pressing gently with your spatula for about 10 seconds to prevent curling and ensure good contact.
Listen for a steady crackling sound as the skin sizzles and turns a deep golden brown. Cook undisturbed for 4 to 5 minutes, checking that the skin is crisp and the color is rich and amber.
Sprinkle freshly ground black pepper over the top of the fillet just before flipping to add flavor without burning the pepper.
Gently flip the salmon using your spatula, and cook for an additional 1 to 2 minutes on the flesh side, just until the fish turns opaque and flakes easily. Use a thermometer to check for an internal temperature of around 54°C (130°F) if desired.
Remove the cooked salmon from the pan and transfer to a plate. Let it rest for 2 minutes to allow the juices to settle and ensure a tender, flaky interior.
Serve immediately, skin side up, to preserve the crispiness. Optionally, squeeze fresh lemon over the top or garnish with herbs for added brightness.
