Pat your salmon really well with paper towels. Moisture is the enemy of a good sear.
In a small bowl, whisk together olive oil, lemon juice, salt, pepper, garlic powder, smoked paprika, dill, and Italian seasoning.
Brush the mixture over the top and sides of each fillet and then pop them in the fridge for 20 minutes. Don't go any longer. The lemon can start "cooking" the fish if you do.
Take the salmon out of the fridge and let it sit for 10–15 minutes while you preheat your pan. This will help it cook evenly and prevent cold centers.
Heat your grill pan over medium heat. You'll know it's ready when a drop of water sizzles instantly.
If the salmon is skinless: put the presentation side (top) down first to get nice grill marks. If the salmon has skin-on: put the skin side down first to protect moisture.Press each fillet gently for about 10 seconds to make sure the skin has full contact with the ridges. Then don't touch them for 2–3 minutes.They're ready to flip when they release naturally. If they stick, give them a little more time. Flip the fillets carefully and cook them for another 3 minutes (adjust the time for thickness): a 1-inch fillet will take about 5–6 minutes total. If it is thicker than 1 inch, add 1 more minute.
Your salmon is done when it flakes easily with a fork, the center is opaque, or if it reaches the following temperatures: 125–130°F for medium (moist, tender) 135°F for fully cooked
Let it rest 2–3 minutes before serving. This keeps the juices inside and the fish super tender.
