Use sushi-grade salmon from a trusted source
Keep the salmon refrigerated until ready to cook
Remove skin and pin bones
Pat the salmon dry with paper towels
Cut into even portions if desired
Season lightly with salt
Heat a skillet over medium-high heat
Add a small amount of neutral oil
Place salmon in the skillet skin-side down if skin is on
Cook for 2 to 4 minutes per side, depending on thickness
Flip once the first side is browned
Cook until the center is just opaque and flakes easily
Remove from heat immediately
Let rest for 2 minutes
Slice into sushi-sized pieces
Serve with sushi rice and desired toppings