If the salmon is individually wrapped, remove it from the plastic bag. Pat the fillets dry with a paper towel.

Heat a pan over medium-high heat. Once the pan is hot, add the oil, warm it up, and distribute it around the pan.

Place the salmon skin side up on the pan -if using skinless, oval (tops) side on the pan. Cook the first side for 4 minutes, until it's browned, and flip it over. Once flipped, season it with salt, pepper, and salmon seasoning.

Squeeze half a lemon over the top of the salmon pieces, cover it, and cook the second side for 7 to 10 minutes. Once done, squeeze the other half of the lemon over the tops and serve.

Preheat the oven to 400F and line a baking sheet with parchment paper.

Place the salmon pieces on top of the parchment, skin-side down, and season with salt, pepper, and seasoning.

Bake in the preheated oven for 15 to 20 minutes. Remove it from the oven, and squeeze a fresh lemon over the tops before serving.

Preheat the air fryer for 5 minutes at 390F. Season the tops of the salmon with salt, pepper, and your favorite seasoning.

Place the salmon pieces inside the air fryer basket, skin side down if it has skin. Cook at 390F for 7 minutes, then, spray or brush the olive oil over the tops of the salmon pieces, and top with lemon slices. Cook for another 4 to 7 minutes, remove from the air fryer and serve. You can also squeeze the lemon at the very end, right before serving.

Regardless of the method you select, the time it takes to cook will vary on the thickness of the salmon fillets. You'll know it's done when the salmon layers separate easily with a fork, the color is opaque (a solid pink) and the salmon's internal temperature