Take a skin-on or skinless salmon fillet and pat dry to prevent stickiness and crisp evenly while cooking.
Season the fillet with salt, black pepper, crushed red pepper, parsley, and lemon juice for 2-3 minutes.
Heat the oil in a skillet and carefully put the fillet in the pan.
Then sear the fillet, first skin side up. Cook each side for up to4-5 minutes, depending on the thickness of the fillet.