Easy salmon

[Old Crank]

I was told this was from Jacques Papain by a friend who showed me this technique.
I have no way of documenting it.

In a cold skillet place salmon fillets skin side down. If I have skinless I smear a thin coating of a neutral oil on the pan first.
Season the salmon with salt and pepper. I sometimes add some paprika or some other spice.
Put a lid on the pan. Turn the heat to medium high and leave the fish alone.
I like a glass lid as I can see the salmon. The skin will turn crisp. Skinless will develop a slight crust.
Cook to your liking.