Ingredients:

  • 4 (6 oz / 170g) salmon fillets
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) freshly cracked black pepper
  • 1 tbsp (15ml) avocado oil
  • 3 tbsp (42g) unsalted butter
  • 4 cloves (12g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (3g) fresh parsley, finely chopped

Instructions:

  1. Pat the salmon fillets bone-dry using paper towels on all sides. Season generously with salt and pepper.
  2. Heat the oil in a 12-inch stainless steel or cast-iron skillet over medium-high heat until it just begins to shimmer. Place fillets skin-side down, press firmly for 10 seconds, and sear undisturbed for 4–5 minutes until the skin is mahogany-colored and releases easily.
  3. Flip the fillets. Immediately reduce heat to medium and add the butter and minced garlic to the pan. Tilt the pan and spoon the bubbling garlic butter over the salmon continuously for 2–3 minutes.
  4. Stir in lemon juice and parsley at the final second, then remove from heat.