Process:

Divide and spoon lonsa in the center of two serving plates. 

Season the salmon: Pat 2 (6-ounce) salmon fillets dry with paper towels, then season with salt and pepper.

Cook: Place each fillet skin-side down in a large non-stick skillet. Set over medium heat, and cook, undisturbed, until the salmon is almost cooked through, the skin is very crispy, and the fish easily releases from the pan, about 10 - 12 minutes. 

Gently flip and cook, about 1 - 2 minutes longer until cooked through to your desired temperature. TIP: Make sure the skin is making good contact with the pan by pressing firmly on each fillet with your spatula.

Carefully place each cooked filet on top of the lonsa on each plate, skin-side up. Allow to rest for a couple of minutes before digging in.