1. Pat dry your salmon steak with your paper towels. Season all sides of your steak generously with salt and pepper. Pat dry again.

1.5. (OPTIONAL - added May 23rd 2021) If you have the time, leave your salted salmon uncovered in the fridge overnight. This desiccates the surface of the salmon and leaves you with an EXTREMELY crunchy skin and exterior. If you have the time I highly recommend trying this!

2. Add the oil to your frying pan and turn the heat to medium-high. Let your pan come up to temperature before laying on your dried and seasoned salmon steak, skin-side down. Make sure you lay your salmon AWAY from you unless you're looking for a date with some hot oil!

3. Fry your salmon skin-side down for around 3-4 minutes (until your skin is looking golden brown). Flip your salmon over and fry skin-side up for another 2-3 minutes. If your salmon is extra thick (like mine was) I suggest repeating this process again except maybe cutting a minute from each side. This part really depends on how you like your salmon! I prefer my salmon steak still a bit more pink in the middle. (If you have a meat thermometer, an internal temperature of around ~50°C is ideal).

4. Once your salmon is done, take it out of the pan, season with salt as needed and let the steak rest SKIN SIDE UP (this is very important! Or else your salmon juices will soak into the skin!) for 2 minutes. Keep the pan and oil on the stove if you have some vegetables to fry!

5. Serve and enjoy! If you want squeeze some lime over your salmon with your meal. I like to use the remaining oil in the pan to fry up some vegetables (I have spinach with garlic here!).