Ingredients:

  • 4 (6 oz) salmon fillets, skin-on
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter, cubed
  • 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 bone-dry with paper towels and season both sides evenly with sea salt and black pepper.
  2. Heat olive oil in a 12-inch cast iron skillet or non-stick pan over medium-high heat until shimmering. Place salmon skin-side down and press firmly with a spatula for 10 seconds. Cook undisturbed for 4–5 minutes until skin is crisp, flip, and cook for another 2–3 minutes. Remove salmon to a plate.
  3. Reduce pan heat to medium. Add cubed unsalted butter; once foaming, stir in minced garlic and sauté for 60 seconds until translucent. Whisk in fresh lemon juice and lemon zest, stirring constantly for 30 seconds to create an emulsion.
  4. Return salmon fillets to the pan. Spoon the bubbling sauce over the fish for 1 minute to glaze. Garnish with chopped fresh parsley before serving.