Add oil to cover the bottom of the pan. Heat over high heat until just beginning to smoke. Swirl the oil to coat the sides of the pan. If the oil is not hot enough, the fish will stick to the pan. When the oil is ready, carefully place the salmon skin side down. Don't touch or attempt to flip it. Once the skin is crisp and brown, gently slide a thin spatula under the fish and give it a flip. Cook the other side. minutes. Note that a lesser cooking time is needed for thinner fillets. See below for exact cooking times.