Ingredients:

  • 4 (6 oz / 170 g) salmon fillets, skin-on
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp unsalted butter
  • 2 cloves minced garlic
  • 1 tbsp fresh lemon juice

Instructions:

  1. Use paper towels to press firmly on the salmon fillets, especially the skin, to remove all surface moisture.
  2. Generously sprinkle salt and black pepper on both sides of the fillets.
  3. Place a stainless steel or cast iron skillet over medium-high heat.
  4. Add olive oil to the skillet and heat until it shimmers and just begins to wisp smoke.
  5. Carefully place the fillets skin-side down in the pan.
  6. Press down lightly with a spatula for 10 seconds to ensure the skin makes full contact with the pan.
  7. Cook undisturbed for 5–6 minutes until the skin is rich brown and releases easily from the pan.
  8. Flip the fillets.
  9. Immediately add the unsalted butter and minced garlic to the pan.
  10. Tilt the pan and use a spoon to continuously pour the foaming garlic butter over the salmon for 2–3 minutes.
  11. Squeeze fresh lemon juice over the fillets just before removing them from the heat.
  12. Remove fillets from the pan when the internal temperature reaches 145°F (63°C).
  13. Allow the fillets to rest for 3–6 minutes (depending on thickness) to allow carryover heat to finish the center.