Ingredients:

  • 4 salmon fillets, 6 oz (170g) each
  • 1 tsp (5g) kosher salt
  • ½ tsp (2g) cracked black pepper
  • 1 tbsp (15ml) olive oil
  • 3 tbsp (42g) unsalted butter
  • 3 cloves (15g) garlic, minced
  • 1 medium lemon, juiced and zested
  • 1 tbsp (4g) fresh parsley, finely chopped

Instructions:

  1. Pat the salmon fillets completely dry with paper towels to ensure a proper sear. Season both sides generously with kosher salt and cracked black pepper.
  2. Heat olive oil in a 12-inch cast iron or heavy-bottomed non-stick skillet over medium-high heat until the oil shimmers.
  3. Place fillets skin-side down in the pan. Press firmly with a spatula for 10 seconds to ensure maximum surface contact.
  4. Sear undisturbed for 4-5 minutes until a mahogany crust forms and the fish releases naturally from the pan. Flip the fillets carefully.
  5. Reduce heat to medium. Add unsalted butter and minced garlic to the skillet.
  6. Once the butter foams, stir in the lemon juice and lemon zest.
  7. Tilt the pan and use a spoon to continuously pour the bubbling garlic butter over the salmon for the final 2-3 minutes of cooking until the internal temperature reaches 125°F (52°C).
  8. Remove from heat and let rest briefly to reach a final internal temperature of 135°F (57°C). Garnish with finely chopped fresh parsley.