Ingredients
2 teaspoons high heat cooking oil such as grapeseed or avocado
¾ to 1 teaspoon coarse kosher salt *see note
¼ teaspoon ground black pepper
1 ½ pounds center-cut boneless salmon filet, skin removed *See note
Instructions
Heat oil in a large cast-iron skillet over medium-high heat.
Meanwhile, sprinkle salt and pepper all over the salmon.
Lay salmon filet skinned-side up in the hot oil. Let cook, undisturbed until browned and crispy along the bottom edge, and the flesh is turning opaque about halfway up the side of the filet, 4 to 6 minutes, depending on thickness.
Flip salmon over and remove the skillet from heat. Allow the salmon to remain in hot skillet to allow the carry-over heat to continue cooking the other side until cooked to the desired temperature, 2 to 3 minutes. An instant-read thermometer inserted in the center of the filet will be 125 degrees when the fish is cooked to medium doneness.