Ingredients:

  • 2 salmon fillets (about 6 oz/170g each, skin-on for extra crispiness)
  • 2 tablespoons (30ml) olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1 lemon, sliced (for garnish and juice)
  • 1 tablespoon (15ml) fresh dill or parsley, chopped (optional for garnish)

Instructions:

  1. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
  2. Place the skillet over medium-high heat. Add olive oil; allow it to heat until shimmering.
  3. Place fillets skin-side down in the hot pan. Cook for 4-5 minutes until skin is crispy, and the fish is opaque halfway up the sides. Carefully flip the fillets using a spatula.
  4. Cook for an additional 3-4 minutes until the salmon is cooked to your preference (internal temperature should reach 145°F/63°C).
  5. Remove from pan. Squeeze fresh lemon juice over the top. Garnish with herbs and lemon slices.