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thejonfox
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Pat the skin of the salmon very well with a paper towel until dry. If time permits, place the salmon skin side up in the fridge for 1 hour (uncovered) to dry it out even more.
Drizzle flesh side with half the oil and rub over skin. Sprinkle with half the salt and pepper. Turn fillet over and repeat. Do not do this step until just before cooking.
Put enough oil in a large non stick skillet so it fully covers the base. Heat on medium high until it shimmers (but not smoking).
Place salmon in the skillet skin side down, then immediately turn the heat down to medium.
Using a spatula or something similar, press down on each salmon for 10 seconds so the skin is pushed flat against the skillet and 'sets' its form.
Cook for 7 minutes, or until the salmon is cooked ¾ of the way through and the skin is crispy.
Flip the salmon to skin side up and cook for a further 90 seconds.
Flip the salmon again to skin side down, turn the heat up to medium high and cook the skin side again for 60 seconds.
Serve skin side UP to protect the crispy skin. Fish skin will only stay crispy while it's hot, so serve immediately.