Pat the salmon fillets very dry with paper towels, then season both sides generously with salt and black pepper.

Place a heavy-bottomed skillet over medium-high heat and add 1 tablespoon of olive oil or avocado oil.

Once the oil is shimmering, carefully place the salmon fillets skin-side down into the hot pan.

Press gently for 30 seconds to ensure even contact, then cook undisturbed for 4-6 minutes until the skin is golden and crispy and the flesh is two-thirds cooked.

Carefully flip the salmon and cook for another 1-2 minutes on the flesh side until cooked through and moist.

Remove the salmon from the pan and serve hot, optionally garnished with fresh lemon juice and dill.