Pat salmon dry with paper towels
Season both sides with salt and black pepper
Optional: add lemon zest, garlic powder, paprika, or dried herbs
Heat a nonstick skillet over medium-high heat
Add 1–2 tbsp oil (avocado, canola, or olive) and swirl to coat
Place salmon skin-side down (if skin-on) and press gently for 10–15 seconds
Cook 3–5 minutes until the bottom is golden and releases easily
Flip carefully and cook 2–4 minutes more
Check doneness: opaque flakes and internal temperature 125–135°F (52–57°C) for moist, 140°F (60°C) for firmer
Optional: add 1 tbsp butter for the last 30–60 seconds and spoon over the salmon
Transfer to a plate immediately
Rest 2–3 minutes before serving