Skin on? I loove seared salmon in the ci. A little bit of oil, heat up to just smoking, not ripping hot. Down with the salmon skin side down. Wait until it self releases then flip it and sear the other side. You can tell from the sides how far into the cut has cooked, take out off a few minutes before the center gets to your preferred done ness. Personally i like the middle basically warm but not cooked. Man i feel like some salmon now. You can season it before cooking but it will already be a little salty and i prefer freshly cracked pepper after cooking. If you want to be fancy you can baste it with butter at the end like you would a steak but properly cooked it's incredibly moist and light so you don't need it.
LOL. Funny you mention that. They include a large dab of butter for exactly this. I didn't check to see if it is skin-on, but I would imagine it is. Thanks for these tips.