Ingredients:

  • 1.5 lb salmon fillets (center cut, skin-on)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter, chilled and cubed
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the salmon fillets completely dry using paper towels. Season both sides generously with salt and pepper. Note: Dry skin is the only way to avoid sticking.
  2. Heat olive oil in a large stainless steel or cast iron skillet over medium high heat until it shimmers.
  3. Place salmon skin side down in the pan. Press firmly with a spatula for 10 seconds to prevent curling.
  4. Cook undisturbed for 5–6 minutes until the skin is mahogany colored and releases easily from the pan.
  5. Flip the fillets and cook for another 3–4 minutes.
  6. Reduce heat to medium. Add the chilled butter and minced garlic to the pan.
  7. Once the butter foams, stir in the lemon juice and lemon zest.
  8. Use a spoon to continuously baste the salmon with the bubbling sauce for 1–2 minutes until the fish is opaque.
  9. Remove from heat and garnish with chopped fresh parsley.