1 pound Wild Alaskan Salmon
1 tsp olive oil
salt, pepper, seasoning, herbs per your preference (herbs de provence is nice on salmon or seasoned sea salt adds a nice flavor too)
Pre-heat an oven safe skillet (preferably cast iron) in the oven at 400 for 10 minutes. Rub oil on salmon and season. Wait to squeeze half the lemon juice onto the fish until just before cooking (as the acid will start to “cook” it). Reserve the remaining half of the lemon to squeeze on afterwards.
Put fish into hot pan, skin side down and roast for 8-10 minutes, depending on thickness. Broil on high for an additional 2 minutes to crisp up the top. Remove from pan and serve. (The skin will most likely stick to the bottom of the pan, which is fine.)