If I have a salmon filet, I just rub the flesh side with olive oil and sprinkle with course sea salt- or kosher salt. Then I heat a cast iron skillet, wiped with olive oil to prevent sticking, and put the salmon in, first skin side down. I fry it there for about 8 minutes on medium-high heat until the salmon appears to have cooked about half way through. Then I flip it. The flesh side needs to get seared so that its a bit brown and crispy around the edges, but not too crunchy or dry. I like my salmon to be the slightest bit raw in the center. While its cooking on the flesh side (5 minutes tops), I peel back the cooked skin and feed that to my dog. Then I flip it again to crisp the other side a bit and plate it.
I often serve it with squeezed lemon juice, a bit more salt and some pepper. Sometimes I make a little sauce in the cuisenart to seve on the side (or on top) made of 1 large garlic clove, a handful of parsley leaves, juice of 1 lemon, dash of salt & pepper and sometimes even a tablespoon or two of some (secret ingredient) lea tobasco brand green pepper sauce (green, made with mild jalepenos, in a little glass bottle.)
It's always a hit!