In a small bowl, mix together the oregano, garlic powder, and paprika. Use paper towels to pat the fish very dry on all sides and sprinkle all over with salt and black pepper, then rub the spices all over the flesh side of the fish. 🐟

Heat a large cast iron skillet over medium-high. When the skillet is hot, add enough oil to coat the bottom (about 2 tablespoons) and wait for the oil to shimmer but not smoke. 🔥

Once shimmering, turn the heat to medium-low and add one salmon filet with the skin-side down. Press the top with a fish spatula for about 10 seconds, which prevents the skin from curling up. Add the remaining salmon filets, one at a time, pressing each with the spatula for 10 seconds. 🍳

Cook until the skin is golden and crispy, about 4 minutes. If the skin resists lifting (or if it’s sticking to the pan), allow the fish to cook a bit longer until you can lift it up easily, which should take no more than 6 minutes in total. 🕒

Flip the salmon and cook until done, about 15 seconds. Transfer the seared salmon to a large rimmed plate. Immediately zest one of the lemons over the salmon, slice it in half, and squeeze the juice all over. 🍋

In a medium bowl, add the baby arugula, a pinch of salt, the juice of ½ of the remaining lemon, and a drizzle of extra virgin olive oil. Toss to combine. 🥗

Serve the crispy skin salmon with arugula and lemon wedges on the side. Enjoy! 🍽️