Pat the salmon fillets dry thoroughly with paper towels until no moisture remains. This step helps achieve a crispy skin.
Sprinkle a generous amount of coarse sea salt all over the skin side of each fillet, then let them sit for 10 minutes. The salt draws out excess moisture, which is essential for crispiness.
While waiting, heat a heavy skillet over medium-high heat until it shimmers—this takes about 2-3 minutes—and the surface is hot enough to sizzle when oil is added.
Wipe off the excess salt from the salmon skin with a clean paper towel, then lightly season the flesh side with freshly cracked black pepper.
Add about 1-2 tablespoons of neutral oil to the hot skillet, swirling it around to coat the bottom evenly. When the oil shimmers and just begins to smoke, you're ready to cook.
Gently lay the salmon fillets skin-side down into the skillet, pressing lightly to ensure full contact. You should hear a steady crackling sound as the skin starts to crisp.
Cook the fillets without moving them for at least 4-5 minutes, until the skin is deep golden brown and crispy. The fish will naturally release from the pan once the crust has formed.
Use a fish spatula to carefully flip each fillet and cook the flesh side for another 2-3 minutes until the fish is opaque and flakes easily when pressed.
Remove the salmon from the pan and let it rest on a plate for 2 minutes. Resting helps the juices settle and keeps the skin crispy.
Squeeze fresh lemon over the fillets just before serving to brighten the flavors and enhance the crispy skin. Serve immediately with skin-side up to keep the crackle intact.
