Pan-fried Salmon by Pavel Berky

Add 1 tablespoon of oil to the pan and let it heat up over medium heat.

Thoroughly pat the salmon fillets dry with paper towels and season them with salt on the skinless side.

Prepare two pieces of parchment paper (1 for each fillet). Put 1 teaspoon of oil on each and spread it. Place the fillets skin-side down on the papers and transfer them with the paper to the heated pan. Let them cook for about 3 minutes. During the first 10 seconds, press the fillet down to the bottom of the pan with your fingers so that the skin tightens and cooks evenly.