On a cutting board, take your filet of salmon and curl it concavely, skin side facing you. Score the skin layer crosswise about half an inch deep. Keep your cuts close together for getting extra crispy salmon skin, and score the whole length on the salmon filet. Scoring the salmon filet prevents it from curling while cooking, ensuring it’s cooked nice and evenly.
Open each score and sprinkle salt into the cuts. You can also slide in fresh rosemary or thyme into the slits. Brush the top of the salmon filet with oil.
Heat the skillet over med heat, and add olive oil when the pan is hot. Add the salmon, skin side down, when the oil actually starts to lightly smoke. Keep your fingers on top of the salmon filet to help keep it nice and flat. Season the top of it with salt, and DON’T touch it anymore! Watch the salmon, and when it has colored 2/3rds up the side, flip it. Now tilt the pan, allowing the remaining olive oil to coat the bottom of the salmon for a nice evenly cooked filet. Cook for roughly another minute. Remove the pan from heat, flip the salmon back to your skin layer side, and allow it to cook a minute off the heat.
