Put the skillet on Low (about 125°F to 140°F). Add some olive oil so the salmon won't stick. Cover.
Rinse and pat dry the salmon fillets. Wet the top sides with lemon juice. Generously sprinkle the salmon with lemon-pepper blend and dill weed.
Put the salmon fillets in the skillet, seasoned side down. Sprinkle the bare sides with lemon-pepper blend and dill weed. Cover and cook about 3 minutes.
Turn the fillets. Cook another 2 minutes. Salmon is done when it is opaque pink and just starting to ooze white stuff. The flesh should be slightly flaky and tender, not mushy (raw) or chalky (overdone).
If you use no-salt lemon pepper, this is a salt-free recipe. It also has no carbohydrates. Salmon is pretty much all protein and some fat.
You can use another herb besides dill weed. Lemon balm, lemon thyme, English thyme, or parsely are all good with salmon.