Pat the salmon skin completely dry with kitchen paper. Any moisture steams the skin instead of crisping it.

Season the skin generously with salt right before cooking.

Place the fillets skin-down in a COLD non-stick pan with a little oil, then turn the heat to medium. Press each fillet flat for the first 10 seconds so the skin makes full contact.

Cook undisturbed for 6-7 minutes. Do not move them. You will see the flesh turn opaque from the bottom up — when it is about three-quarters cooked through, the skin is ready.

Flip, add the butter and a squeeze of lemon, and cook for 60-90 seconds more, spooning the foaming butter over the top.

Rest for 2 minutes off the heat. Serve skin-side up so it stays crisp.