Among the better ways, toast it in the toaster oven. Not a pop-up slice toaster!
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Turn on the kitchen vent, open a window, tun on the air purifier, whatever.
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Put your salmon fillet skin-side-down on a piece of parchment or aluminum foil on the pan that fits in your toaster oven. No skin? Don't worry, it's fine.
Here's where you separate a tiny bit for the cat that gets cooked but not seasoned
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Sprinkle the top with seasoned salt and dill. Oil is not necessary, salmon has plenty of its own fat. Lemon can wait until you're about to bite into it.
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Hit TOAST. If you have to choose a number choose the middle one. Go make your salad.
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When it beeps, see if it's perfect or needs another round, maybe on a smaller number. A spatula will lift the cooked fish off its skin onto your plate.
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If you like salmon skin, put it in for another toast on its own, but this time watch it, because it's frying itself in there and could burn. If you don't like the skin, toss it out.
I'm not as concise as Mr. King, that's why he makes the big bucks.