Ingredients:

  • 4 salmon fillets (approx. 1.5 lb / 680g)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Pat the salmon fillets completely dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat olive oil in a 12-inch cast iron skillet or oven-safe stainless steel pan over medium-high heat until it shimmers. Place fillets skin-side down, press lightly with a spatula for 10 seconds, and sear for 4-5 minutes without moving them until the skin is crispy.
  3. Flip the fillets. Immediately add the butter and minced garlic to the pan. As the butter foams, stir in the lemon juice and lemon zest. Using a spoon, continuously pour the bubbling garlic butter over the salmon for the final 2-3 minutes of cooking.
  4. Remove the pan from heat once the internal temperature reaches 130°F (54°C). Garnish with fresh parsley and let the fish rest for 3 minutes.