Make sure the Salmon is dry before seasoning (as usually asian prefer to wash the fresh meat before cooking). If not you will end up boiling the salmon while cooking due to the extra moist flowing out.
Mix with salt and pepper with olive oil glaze. (recommend to slice the skin layer for more even cooking and more crisp)
Heat the non-stick pan. Use either olive oil, cooking oil or butter depending on your flavour.
Skin side down first. Once the salmon starts to turn white slightly half way through, turn once. You can see whether it is cooked by looking at the colour change. Once done turn skin down again (you want the skin to absorb all flavours). When done let it rest aside and then prepare for plating :)
Herbs to Sprinkle In While Cooking
Some Thyme or maybe basil for some flavour.
If your salmon isn't fresh, you should cook it well through. If "sushi fresh", you may want to cook it slightly before it is well done to maintain its moist inside.
Done! I prepared mine with some sauteed buttom mushrooms and flavoured boiled brocolli.