Remove the salmon from the package. Let it sit at room temperature for 15 minutes before prepping.
Remove the pin bones, but be sure to leave the skin on. The skin adds a lot of flavor to the fish.
Pat the salmon dry using a paper towel. Set it aside.
Grab an 11-inch non-stick skillet and place it over medium / high heat.
Right before you add the salmon to the hot pan, season it with salt, pepper and a healthy drizzle of olive oil. About 2 tablespoons.
Place the salmon in the pan meat side down.
Sear for 4-5 minutes before flipping. If the salmon is getting too dark, reduce the heat.
Once you flip the salmon, add the BBQ sauce. Spread the sauce evenly over the fish.
Reduce the heat to medium / low and allow the salmon to finish cooking in the pan.
Cooking time will depend on the thickness of the fish. Mine took about 12-15 minutes in total.