Four 6-ounce salmon filets, skinless, about 1 1/4 inches thick
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
1 lemon, sliced
Season the filets with salt and pepper liberally on both sides.
Heat the vegetable oil in a medium sized pan over medium high heat.
When the oil is hot, place the fish filets into the pan until one side has a golden crust, about 4 minutes. Avoid moving the fish during this time.
When a crust has formed, reduce the heat to medium, and flip over the filets.
Allow the fish to cook a few minutes more to the temperature of your liking, about another 3 to 5 minutes.
Remove the fish from the pan, and place on a serving platter or individual plates.
Garnish with lemon slices and serve warm.