Prep the salmon: Pat the fillets dry with kitchen paper. This is crucial – any moisture will steam the fish instead of searing it. You want the surface to feel dry and slightly tacky to the touch. Season generously on both sides with the sea salt and black pepper.

Heat the pan: Place a large frying pan (non-stick is best) over medium-high heat. Add the olive oil and let it warm until it shimmers. You’ll know it’s ready when you see faint wispy lines of smoke rising from the oil – that’s the sound and sight of a hot pan.

Lay the fillets skin-side down: Gently place the fillets into the pan, skin-side down, laying them away from you to avoid any oil splatter. Listen for that immediate, satisfying sizzle. If the sizzle is loud and steady, you’re golden. If it’s weak, your pan isn’t hot enough.

Sear without moving: Cook the salmon undisturbed for 4 to 5 minutes. The skin will turn a deep, golden brown and become wonderfully crisp. You’ll see the colour change creeping up the sides of the fillet, from translucent pink to opaque.

Flip and finish: Using a thin, flexible spatula, carefully flip each fillet. The skin should release easily; if it sticks, give it another 30 seconds. Cook for a further 2 to 3 minutes on the flesh side. The fish will feel firm to the touch, and the centre will be a delicate, opaque pink when gently prodded.

Rest before serving: Transfer the cooked fillets to a plate and let them rest for 2 minutes. This allows the juices to redistribute, ensuring every bite is moist. The residual heat will gently finish the cooking process.