Place the salmon fillets on a chopping board and season with salt and black pepper.
4 large salmon fillets, 1/2 tsp salt, ½ tsp ground black pepper
Place a frying pan/skillet over a medium high heat and add the extra virgin olive oil.
1 tbsp extra virgin olive oil
Once piping hot, add the salmon fillet, skin side up. Cook until the salmon has turned a lovely golden colour and has a slight crisp to it. Normally 4 – 6 minutes.
Reduce the temperature to medium.
Flip the salmon fillets over to the skin side and cook for about another 4 minutes or until its cooked to how you like it.
Remove from the pan and serve hot or cold.
Notes
Ideally the salmon fillet should weigh about 6 oz/170 g and be at least an inch thick. If they are smaller then consider using two smaller fillet per person.