Ingredients:

  • 4 (6oz) salmon filets, center-cut, skin-on
  • 1 tbsp high-smoke point oil (avocado or grapeseed oil)
  • 4 tbsp unsalted butter
  • 4 cloves fresh garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped
  • 0.5 tsp fine sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Remove salmon from the refrigerator 15 minutes before cooking. Pat the skin and flesh completely dry with paper towels. Season with salt and pepper immediately before cooking.
  2. Heat a 12-inch skillet over medium-high heat with the oil. Once shimmering, place salmon skin-side down and press with a spatula for 10 seconds. Sear undisturbed for 5 minutes until skin is crispy.
  3. Flip the filets and reduce heat to medium-low. Add butter and minced garlic to the pan. Tilt the pan and spoon the foaming garlic butter over the salmon continuously for 2 minutes.
  4. Remove pan from heat. Stir in lemon juice and parsley into the butter, allowing residual heat to finish the garlic without burning.