Heat pan over medium high heat while you season your filets with salt and pepper.
Add oil to the hot pan and wait until it shimmers and moves like water around the pan.
Place the filets skin side down in the pan. Don't move them and allow them to cook for 3-4 minutes.
Flip the filets. They should release naturally, if they stick, wait another minute. Add the lemon slices to the pan.
Cook on the opposite side for 1 minute or until 145°F internally. Cook longer if you prefer a more well done salmon.
Serve immediately, skin side up, with desired sauces and sides.
Notes
*If cooking skinless filets, cook for 2-3 minutes per side instead. *Use any high heat cooking oil. I prefer grapeseed, but canola, avocado, safflower, or vegetable oil also work.