Check salmon carefully. Use a paring knife to scale the salmon (if any scales remain) and use a pair of fish tweezers to remove pin bones (if necessary). Thoroughly pat the salmon dry with paper towels.

Lightly season both sides of the salmon with sea salt.

Heat 1 tablespoon olive oil in a medium-sized skillet over medium-high heat until hot. Place one piece of salmon into the skillet, skin side down. Immediately use a spatula to push the salmon against the skillet (*see footnote 1) and turn to medium heat. Let cook for 1 minute without moving your spatula. Continue cooking and move spatula around the salmon to press the filet down firmly and thoroughly, 1 to 2 minutes. When the shape of the skin is set, you can add the second piece of salmon and cook it using the same method. Cook the salmon until the skin is nicely browned and crispy, and the flesh is 3/4 cooked through on the edges. It can take anywhere from 5 to 8 minutes in total (from the time you add the salmon to the pan), depending on the thickness of the salmon (*Footnote 2). Check on the skin occasionally. If the skin is cooking too fast, turn to medium-low heat. Flip and cook the other side until just cooked, 1 minute or so. Transfer the cooked salmon to serving plates, skin side up.

Spread 1 teaspoon minced ginger and half the chopped green onion onto the top of each piece of salmon.

Add the remaining 2 tablespoons of olive oil and garlic into a small skillet or saucepan. Cook over medium heat until the oil is hot and the garlic is slightly caramelized on the edges.

Remove the skillet from the stove and drizzle half of the hot oil and garlic onto each piece of fish. You should hear a nice sizzling sound. Immediately drizzle 1 teaspoon light soy sauce onto each piece of fish while the oil is still hot. Serve immediately as a main dish.