Turn oven on to broil and set the oven rack about 5-6 inches from the heat source.
Heat coconut or avocado oil in a cast iron skillet (or an oven-safe non-stick pan) over high heat for 3 minutes or until the cooking surface very hot. This step is necessary if you want crispy salmon skin.
In the meantime, pat dry the salmon filets.
Season the skin side with 1/4 tsp sea salt. Then turn over the filets so they are skin side down and season the top with the rest of the sea salt, black pepper, oregano, and garlic powder.
Once ready, place the salmon filets in the skillet, skin side down. They should sizzle as they touch the skillet.
Immediately move the skillet into the oven and broil for 5 minutes.**
Remove from oven and squeeze lemon juice over the filets before serving.
**If your salmon is on a thicker side, you may need to extend the broil time to 6 minutes.