Damn good salmon:

Note: You need a good heavy duty skillet that can go from stove top to a 425F oven. If you don't have one, get yourself a cast iron skillet and learn how to season it and take care of it.

Take salmon out up to an hour before cooking, allowing it to warm up.
Season with salt and pepper after you've taken it out of the fridge.
Portion your salmon, (slice your fillet into individual servings).
Preheat oven to 425F.
Once the oven is preheated, heat your cast iron skillet / oven safe skillet over medium high heat.
Add some olive oil / grape seed oil, and swirl it around. If it shimmers, and is very liquidy, you're probably good to go.
Pat your salmon dry.
Place your salmon flesh side down (skin side up). DO NOT FLIP, DO NOT TOUCH.
Turn your burners up to high.
After 2-3 minutes, you should start to see a brown sear starting to form on the bottom of the salmon. DO NOT LIFT THE SALMON TO LOOK FOR IT.
Throw the pan in the preheated oven for 8 minutes.
After eight minutes, take the skillet out of the oven and serve the salmon immediately.

If you prefer your salmon more well done, cook it longer. And you're a bastard.