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Pat salmon* dry and season all over with salt and pepper.
Drizzle oil in a hot large pan. Add salmon to pan, skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. TIP: While the salmon cooks, move on to the rest of the recipe.
Once cooked, remove skin and discard; transfer salmon to a medium bowl. Using a fork, break salmon into pieces. Stir in chili sauce.