Rinse and dry fresh oregano.
Place garlic cloves, pinch of kosher salt, and chili in a mortar. Using a pestle mash ingredients into a paste.
Combine olive oil and lemon juice in a bowl. Whisk in garlic, mash until mixed.
Adjust seasoning with salt.
Pat salmon dry and generously season with salt and pepper.
Place cold salmon in a non-stick pan over medium high heat. Cook until fat begins to render from skin, about 7-8 minutes.
Turn fillet over and cook an additional 3-4 minutes or until flesh is brown and internal temperature reaches 145 degrees.
Remove from pan and allow to rest. Plate and drizzle with 2 tbsp. of sauce.