Pat the salmon fillets dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper. If fillets are uneven in thickness, fold a small piece of foil under the thinner end so they cook evenly.

Light dusting

Place the all-purpose flour on a plate and very lightly dredge the flesh side of each fillet (not the skin) — just enough to create a thin coating to help form a crust and prevent sticking. Shake off excess flour.

Heat the pan

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add the neutral oil and let it shimmer but not smoke (about 1–2 minutes).

Fry skin-side first

Carefully place the salmon fillets in the pan skin-side down. Press gently with a spatula for 10–15 seconds to ensure full contact between skin and pan so it crisps evenly. Reduce heat to medium. Cook without moving for 4–5 minutes, depending on thickness, until the skin is deeply golden and the cooked portion has risen about two-thirds up the fillet.

Finish on flesh side

Flip the fillets and add the unsalted butter to the pan. Spoon the melted butter over the tops as they cook for another 1–2 minutes for medium-rare to medium (internal temp about 120–125°F / 49–52°C for medium-rare, 125–130°F / 52–54°C for medium). Cook longer if you prefer well done. Remove from pan and rest on a warm plate for 2–3 minutes so juices redistribute.

Crisp skin option

If skin isn’t crisp enough, return skin-side down for an additional 30–60 seconds on medium heat while pressing gently, but watch carefully to prevent burning.

Cucumber Salad

Slice cucumber and salt (optional quick-pickle)

Thinly slice the cucumber. Sprinkle with a pinch of salt and let sit in a bowl for 5 minutes to draw off excess water if you want a crisper, less watery salad. After 5 minutes, drain any liquid and pat slices dry.

Make dressing

In a small bowl combine rice vinegar, soy sauce, sesame oil, and sugar or honey. Whisk until the sugar dissolves. Taste and adjust: add more vinegar for tang, a touch more soy for saltiness, or a little more sesame oil for nuttiness.

Toss salad

Toss the cucumber slices with the dressing. Add a pinch of freshly ground black pepper, the toasted sesame seeds, and chopped dill or cilantro if using. Let sit for 2–5 minutes to meld flavors.

Finish & Serve

Divide the cucumber salad between two plates. Place a fried salmon fillet over or beside the cucumbers. Squeeze a lemon wedge over the fish to brighten flavors and garnish with microgreens or sliced scallions if desired. Serve immediately while salmon skin is still crisp.