Heat oil in a nonstick skillet over medium-high heat. Mix together chili powder, cumin and salt and sprinkle on top of salmon.
Cook the salmon for 4-5 minutes, skin side down to get a good sear on the skin and crisp it up for those who enjoy eating crispy salmon skin.
Flip salmon and cook top side down for another 4-5 minutes or until cooked through in the thickest part. Typically it's 10 minutes per inch of salmon.
Remove from pan, set aside.