Stove top and skin side down is a good start, if you dont have acess to a broiler you can definately finish it in the oven as well obviously, only downside you are gonna get to that is a slightly less crispy product, which is not the end of the world. Fry it skin side down, preheat the oven to 140-160°C (if you are a emperial user, suck it🤣) and then just flip it shortly before you sricl that in the oven, best advice here is to use a oven- safe pan, so the pan itself will give the salmon heat from below, while your oven gives it some more fire from on top to finish it. It is probably gonna take around 3-5 minutes when you put it into the oven till it is done, tho the time hardly depends on the thickness of the meat, so you gotta experiment a little bit with that, best practise for you is touch every salmon you cook from now and slightly press it down on the thick end, so you can develop a feel for how ready the meat is, just judging on its give, or "bouncyness" if that makes any sense for you. The softer it feels, the more raw it is, you want it to the point where it slighly gives away, but it is not at the point where it feels like you are trying to press down on a wet, warm stone.