Pan Seared Salmon with Garlic Butter

Instructions:

1. Remove salmon from the refrigerator and let sit at room temperature for 10–15 minutes to ensure even cooking.
2. Use paper towels to press firmly on the skin and flesh side of the fillets until completely dry to the touch.
3. Liberally coat all sides of the salmon with salt and pepper immediately before cooking.
4. Place a stainless steel or cast iron skillet over medium-high heat and add neutral oil; wait until the oil shimmers and begins to wisp smoke.
5. Carefully place fillets skin-side down and press down lightly with a spatula for 10 seconds to prevent the edges from curling.
6. Cook undisturbed for 4–5 minutes until a mahogany crust forms and the fillets naturally release from the pan.
7. Flip the fillets gently.
8. Reduce heat to medium. Add butter, smashed garlic, and herbs to the pan.
9. Baste the salmon with the foaming lemon-garlic butter emulsion until the desired internal temperature is reached.