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Pat salmon dry and place, skin-side down, in a medium bowl. Sprinkle with pepper, paprika, garlic powder, 1/2 teaspoon salt and 1 tablespoon lemon juice.
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Heat oil in a large nonstick pan over medium-high heat until shimmering. Add the salmon, skin-side down; cook until the skin releases from the pan easily and the edges are opaque, about 4 minutes. Reduce heat to low and flip the salmon. Continue cooking until an instant-read thermometer inserted in the thickest part of the salmon registers 145°F, 3 to 5 minutes .
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Sprinkle the salmon with the remaining 1 tablespoon lemon juice, lemon zest, parsley and flaky salt.