Pat salmon dry on both sides and sprinkle with kosher salt and black pepper.
Make seasoning mix & season salmon. In small bowl, mix together the dry oregano, garlic powder and paprika. Season the flesh side of the fish with this spice mixture.
Sear the Salmon. In a large cast iron skillet, heat 2 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Reduce the heat to medium-low and add one salmon fillet, skin-side down, and press the top with the back of a fish spatula for about 10 seconds (this prevents the skin from curling up.) Add the remaining salmon fillets, one at a time, pressing each with the spatula for 10 seconds. Cook for about 4 minutes. If skin resists lifting (or if it’s sticking to the pan), allow the fish to cook for a little bit longer until you are able to lift up easily (no more than 6 minutes in total). Using the spatula and a fork to assist in flipping, flip the fish to the flesh side to cook for about 15 seconds or so. ( Salmon is ready when it registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.)
Remove salmon from heat and immediately add lemon juice and lemon zest.
Make arugula salad. In a bowl, add the baby arugula. Season with salt and add juice of ½ lemon and extra virgin olive oil. Toss to combine.
Serve salmon with arugula salad (or any of the sides or salads suggested in the post). Enjoy!
Cook's Tip #1: Remember to place salmon in the pan skin side down first, and be sure to hold spatula on top for the first 10 seconds to avoid having the fish and skin curl up.
Cook's Tip #2: Cook the fish 90 percent of the way on skin-side, then turn over and cook for just a brief 15 seconds or so on flesh side. Salmon is ready when flesh easily flakes and its internal temperature registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.
Leftovers? If you have leftover cooked salmon, store in the fridge in an airtight container for up to 2 days. Leftover salmon is ideal for flaking cold and adding to salads the next day! If you want to reheat, heat a pan over medium heat, put salmon in skin side down for a few minutes, flip to flesh side for 30-60 seconds, and enjoy!