Heat a large cast iron skillet (or non-stick skillet) over high heat and add enough avocado oil to generously coat the surface, about 3 tablespoons. Allow the skillet to heat up for a few minutes until it is sizzling hot. You want it to be between 400 and 500 degrees while cooking the salmon. If you have a laser thermometer, now is a great time to use it to test the temperature of the skillet before you place the salmon in it.

Carefully place the salmon filets flesh side down (skin side up) on the hot skillet. Be careful to gently apply it to the skillet rather than plopping it down, or grease will surely fly back at you.

Allow the salmon to cook for 6 minutes on the flesh side. Use a metal spatula to carefully flip the salmon and cook for 4 minutes on the salmon skin side, or cook to whatever doneness you prefer. Salmon is considered fully cooked when it reaches an internal temperature of 145 degrees F.

Note when flipping the salmon: you don’t need to fully pick up the salmon and plop it down when flipping it, but rather you can use the spatula to gently roll it over. If you'd like, you can turn the salmon filets on their sides to get a golden crust on the outer edges. To check the internal temperature of the fish, insert a meat thermometer into the thickest part of the filet.

Remove the salmon filets from the skillet using your metal spatula and serve with your favorite side dishes. Store any leftover pan-fried salmon in an airtight container in the refrigerator for up to 4 days.