Remove salmon from the refrigerator 30 minutes prior to frying. Then pat dry with paper towels and coat with salt and pepper.
Add vegetable oil to a heavy skillet, (not non-stick), and heat on medium high until the oil is shimmering.
Lay in the salmon, skin side down, pressing the fish with a fish turner or spatula to insure contact with the skillet. Do not overcrowd the skillet. 2 batches may be required to cook the fish.
Fry 4 to 5 minutes until the salmon has cooked through half way, turn and fry the second side 2 to 3 more minutes until the red flesh color is nearly gone. Times may vary due to the thickness of the salmon.
Remove from the skillet and cover with foil, to rest and finish cooking. Serve hot.