4 salmon fillets, skin-on (6 ounces each)
Salt and Pepper
Extra Virgin Olive Oil
Season fish with salt and pepper. In a large, non-stick skillet, heat 1 tablespoon of oil over medium-high heat. Add fish, skin side down, and cook until browned and crisp, 6 to 8 minutes. Reduce heat to medium; flip fish and cook until opaque throughout, 2 to 4 minutes.