Mix enough salt and water to cover salmon at a ratio of 1 tablespoon salt to 1 cup water. Add salmon to brine.
Place 1/2 teaspoon each kosher salt and coarse ground pepper in the bottom of a cold non-stick saute pan. Place the salmon on top, skin side down.
Turn heat to medium high and saute 6 minutes. Sprinkle 1/4 teaspoon each salt and pepper on top. Flip and saute another 6 minutes until internal temp reaches 125 degrees.