Pat the salmon dry with paper towels
Season with salt and black pepper (optional: garlic powder, paprika, or lemon zest)
Heat a nonstick skillet or well-seasoned cast-iron pan over medium-high heat
Add 1–2 teaspoons oil (avocado, canola, or olive) and swirl to coat
Place salmon skin-side down (or presentation side down if skinless)
Cook without moving until the edges look opaque and the bottom is golden, about 4–6 minutes for 1-inch thickness
Flip carefully and cook 2–4 minutes more, until it flakes easily or reaches 125–130°F for medium-rare or 130–140°F for medium
Remove to a plate immediately
Optional: Add a small knob of butter and a splash of lemon juice during the last 30–60 seconds and spoon over the top
Rest 1–2 minutes before serving