Take the salmon filet and dry them on a paper towel, season with salt and pepper.
Preheat a sauté pan to medium high heat. Add in the vegetable oil.
Place the salmon in the pan skin side down. The pan should not be over crowded. If the filets won’t sit flat, then cook in batches.
With the fish in the pan you should hear a light, easy sizzling sound. Leave the fish in the pan with the skin side down and cook for 6 minutes. When the flesh appears to be cooked ¾ way from the bottom up, flip the salmon and cook for 20 seconds.
Remove. And place on a platter skin side up. Drizzle with the shoyu, lemon and lime juice.
To dress up, you may garnish with namasu, or a nice salad of radish sprouts, chives and julienne carrots. Vegetables like bok choy, asparagus, sautéed spinach and rice are excellent accompaniments.