Pat salmon dry with paper towels and cut into about 1-inch cubes. Season salmon with salt, black pepper, onion powder, garlic powder, and basil, ensuring the seasoning evenly coats the salmon.
Heat up a 10-inch cast iron skillet on medium-high heat. Add half of the oil, and swirl to coat the pan. Add half the salmon in a single layer skin side down if using skin-on salmon. Let it cook for about 3 minutes then flip to the other side and let it cook for another 2-3 minutes. Repeat the process with the rest of the oil and salmon.
Notes
1. I used sockeye salmon.2. Pat the salmon dry before cooking for great searing. 3. Skin-on salmon is great to use and the skin is loaded with nutrients so that's a plus!