Season the salmon with the salt and a few grinds of pepper.
Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering.
Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes.
Carefully flip the fillets and reduce the heat to medium.
Continue cooking until done to your liking, 4 to 5 minutes more.
Transfer to a platter and serve.
