Remove the salmon from the fridge 10-15 minutes before cooking and pat the fillets very dry with paper towels, especially the skin side.

Season both sides of each fillet generously with salt and black pepper, adding garlic powder or paprika if desired.

Heat a heavy-bottomed skillet over medium-high heat until very hot, then add 1 tablespoon of olive oil.

Place the salmon fillets skin-side down in the hot oil and immediately press down with a spatula for 30 seconds to ensure even contact.

Cook undisturbed on the skin side for 4-6 minutes until the skin is golden brown and crispy, and the salmon is cooked about two-thirds of the way up.

Flip the salmon to the flesh side and cook for 1-2 minutes until desired doneness is reached (125-130°F internal temperature for medium-rare).

Remove the salmon from the pan and let it rest on a plate for 1-2 minutes.

Serve immediately, optionally with a squeeze of fresh lemon juice.