Ingredients:

  • 4 salmon fillets, 6 oz (170g) each
  • 1 tsp (5g) kosher salt
  • ½ tsp (2g) black pepper
  • 2 tbsp (30ml) avocado oil
  • 3 tbsp (42g) unsalted butter, chilled and cubed
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ cup (60ml) dry white wine
  • 1 tbsp (4g) fresh parsley, finely chopped

Instructions:

  1. Pat the salmon fillets completely dry with paper towels and season generously with salt and pepper on all sides.
  2. Heat oil over medium-high heat until it shimmers. Place salmon skin-side down, pressing gently with a spatula for 10 seconds to ensure contact.
  3. Sear for 4-5 minutes without moving until a mahogany-colored crust forms. Flip and cook for another 2-3 minutes until just opaque, then remove fillets to a plate.
  4. Reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.
  5. Pour in the white wine, scraping the bottom of the pan to release the fond. Simmer until the liquid is reduced by half.
  6. Stir in lemon juice, then whisk in chilled butter one cube at a time until the sauce is thick and glossy.