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In a pan or large ziplock bag place salmon and let sit for about an hour. After about an hour, remove fish from the pan or bag. With a paper towel pat dry. Season with salmon with salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4-5 minutes more. Transfer to a platter and serve.
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