Pat your filets with paper towel, removing any moisture from the fish. Wet fish in a heated skillet equates to no good.
Add the oil to a large, non stick skillet on medium, heat. Let this pan get nice and hot, and as soon as you see the oil begin to shimmer, roughly after 2-3 minutes, add the salmon filets, skin side down. Using a thin spatula, preferably a fish spatula, apply a bit of pressure to each filet. The goal here is to flatten out the filet, preventing the skin from shrinking. Yes, there could be cause for alarm for shrinkage. After a couple of minutes of applying that pressure, feel free to let go of the pressure, and reduce the heat to a medium low temperature. Continue cooking the filets for about 4 minutes.
Flip the fish with your spatula. The skin should not be sticking, and it should easily be flipped. Continue cooking another couple of minutes.
Use a digital thermometer if you have one, and check the temperature, but like you would for any type of meat. The temperature should be around 130 degrees before removing the filets. The fish will continue to raise in temperature, and if you go over 140 or so, well, you've overcooked the salmon. It's not the end of the world if that happens, but it will be a bit drier than you might have expected. Crispy skin, yes, dry, yes.
Remove the filets and plate. I served mine with a garlic and asparagus Israeli couscous, along with sautéed asparagus.