Remove the salmon from the package. Make sure it is deboned.
Pat the salmon dry using paper towel.
Score the skin with a knife to prevent it from buckling in the pan. Scoring simply means that you gently slice the skin.
Season the filet with salt and pepper.
Heat an 11-inch skillet over medium high heat.
Once the pan is hot, you’ll drizzle the salmon with olive oil right before you add it to the pan. Meat side down.
Sear for 5-6 minutes before turning. If the salmon is getting too dark, reduce the heat.
Sear for another 5-6 minutes skin side down. You can add a dollop of butter right before you remove it from the pan to give it an extra punch of flavor.
Once the salmon is ready, remove it from the pan and set it aside.