In a small bowl, whisk together 1/4 cup olive oil, the lemon pepper, dill, fennel seeds and 1 teaspoon salt. Add to a resealable plastic bag along with the salmon, shaking the bag to coat the salmon. Refrigerate for 1 hour.
In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the salmon, skin side down, and cook, undisturbed, for 5 to 7 minutes for medium-rare.