Pat salmon fillets dry with paper towels to ensure crispy skin.

Season each fillet evenly with garlic powder, paprika, salt, and pepper.

Heat a non-stick skillet or cast iron pan over medium-high heat and add the olive oil.

Place salmon fillets skin-side down in the hot pan, ensuring they are not overcrowded.

Sear the fillets without moving them for 4 to 5 minutes, until the skin is golden and crisp.

Carefully flip the fillets using a spatula and cook for an additional 3 to 4 minutes.

Check for doneness: salmon should flake easily and reach an internal temperature of 145°F (135°F for a slightly rare center).

Remove salmon from the pan and let it rest for 2 minutes before serving with lemon slices.