Pat salmon dry with paper towels
Season both sides with salt and black pepper
Optional: add lemon zest, garlic powder, or paprika
Optional: brush lightly with olive oil to prevent sticking
Preheat a nonstick or well-seasoned skillet over medium-high heat
Add a thin layer of oil to the pan
Place salmon in the pan skin-side down (if skin-on)
Cook 3–5 minutes without moving, until the edges turn opaque
Flip carefully (or cook skin-side down until fully cooked, if preferred)
Cook 1–3 minutes more until it flakes easily with a fork and reaches 125–130°F (52–54°C) for medium-rare or 130–140°F (54–60°C) for medium
Optional: for last 30–60 seconds, add a small knob of butter and a splash of lemon juice; spoon over salmon
Transfer salmon to a plate immediately
Rest 1–2 minutes before serving