Pat the salmon fillets dry thoroughly with paper towels, focusing on the skin to remove any surface moisture. This step is crucial for achieving crispiness.
Sprinkle a generous layer of coarse sea salt over the skin of each fillet, pressing it gently into the flesh with your fingers to ensure even coverage. This helps draw out excess moisture and enhances crunch.
Heat a heavy skillet over medium-high heat until it shimmers and you see a faint smoke. Add the high-smoke-point oil, swirling to coat the bottom evenly.
Carefully place the salmon fillets skin-side down into the hot oil, pressing gently with a spatula or tongs for about 10 seconds. This prevents curling and ensures full contact for crisping.
Allow the salmon to cook undisturbed for about 4-5 minutes, until the skin turns a deep golden brown and you hear a steady crackling sound. The flesh should start to look opaque around the edges.
Gently flip the fillets using a spatula or tongs and cook for an additional 1-2 minutes on the flesh side until the fish is opaque and flakes easily with a fork.
Remove the salmon from the skillet and place it on a paper towel-lined plate. Let it rest for about a minute to drain excess oil and help the skin crisp further.
Squeeze fresh lemon juice or a splash of vinegar over the top for brightness. Add freshly cracked black pepper for added smoky heat if desired.
Serve immediately, enjoying the satisfying crackle of the golden skin and tender, flaky flesh inside. Pair with your favorite sides for a complete meal.
