Remove the salmon from the refrigerator and let it sit at room temperature for about 15 minutes.
Pat the fillets dry with paper towels, then season both sides generously with kosher salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking.
Place the salmon fillets in the skillet skin-side down and press gently so the skin makes full contact.
Cook undisturbed for 4–6 minutes, until the skin is crisp and the fillets release easily from the pan.
Flip the fillets and cook for an additional 2–4 minutes, until the salmon reaches your desired doneness.
Transfer the salmon to a plate and let rest for 5 minutes, then serve with lemon wedges.
