Wild salmon is thinner than farmed salmon. It takes a few minutes cooking on each side for it to become flaky, moist, and delicious. If you want to be safe, the FDA suggests to cook salmon until 145F. To get it there, preheat the oven on High Broil and finish it off there.
Preheat the olive oil and butter in a pan big enough to fit both pieces of salmon.
Season salmon with salt and pepper on the skin side. If you are going to discard the skin, skip this step.
Once the butter starts browning, add the salmon skin side down and cook for 4 minutes.
While the skin side cooks, season the other side (top) with salt and freshly ground black pepper.
When 4 minutes are up, carefully flip the salmon over and remove the skin with a spatula or fork. It comes off very easy when cooked.
Cook the other side for 4 minutes, basting with accumulated juices mixed with butter and olive oil.
If you want it cooked to the FDA recommended temperature of 145F, place it in the preheated oven and broil on high for 10 minutes.
Serve immideately and enjoy!
Notes
I prefer to take the skin off salmon after cooking it. It comes off a lot easier that way. If you are serving a salad with the salmon, it makes a great, crunchy topping. Or - you can do what I do and snack on it while salmon cooks :)