Start by patting the salmon fillets thoroughly dry with paper towels, especially the skin, until no moisture remains. This step is crucial for crispy skin.
Sprinkle a generous teaspoon of sea salt evenly over the skin of each fillet. Let sit for about 10 minutes to help draw out excess moisture, then gently pat dry again with paper towels if needed.
Heat a pan over medium-high heat until hot, about 2-3 minutes. Add a tablespoon of neutral oil and swirl to coat the bottom. Look for the shimmer of the oil, indicating it's ready.
Carefully place the salmon fillets skin-side down in the hot pan. Gently press down with a spatula for about 10 seconds to prevent curling. You should hear a gentle sizzle and see the skin start to turn a golden brown.
Cook undisturbed for 4–5 minutes, watching for the skin to become deeply golden and crispy. The fish flesh should start to turn opaque around the edges.
Carefully flip the fillets using a fish spatula. Cook the flesh side for another 2–3 minutes, until the fish is just opaque and flakes easily when tested with a fork.
Once flipped, add a small knob of butter and sprinkle fresh thyme or dill on top. Baste the fish gently with the melted butter for extra shine and flavor.
Remove the salmon from the pan and transfer to a plate. Let rest for 2 minutes, allowing the juices to redistribute for tender, flaky flesh.
Zest the lemon over the fish and squeeze a little juice on top for brightness. Serve skin-side up to keep the crispy skin intact and enjoy the satisfying crunch with tender, flavorful flesh.
