Remove your fillets from the fridge and bring to room temperature. Pat dry with a paper towel to remove any excess surface moisture.
Place a non-stick or cast iron pan over high heat. Once hot, add 3 tablespoons of neutral cooking oil.
Season your fish well on both sides with salt and lay the fillets away from you, skin side down into the centre of the pan. Optionally, lightly press down on the fish with a fish weight or a clean pan of a smaller size than the pan you’re using to cook the fish more evenly.
Allow to cook for 2-3 minutes or until the fish is 80% cooked through, if still not cooked, move the fish to an unused section of the pan and continue cooking until only the top centimeter or so of the fish is still translucent and uncooked.
Flip over the fillet and continue cooking the rest of the fish for no more than 30 seconds, even less if you have a thin piece of fish.
Remove the fish from the pan and allow to drain on a tray lined with kitchen paper, skin side up.
Serve over the salad as soon as possible so the fish will still be hot and the skin crispy.