Ingredients:

  • 4 (6-oz) Salmon fillets, center-cut, skin-on
  • 1 tbsp Neutral oil
  • 1/2 tsp Sea salt
  • 1/4 tsp Cracked black pepper
  • 3 tbsp Unsalted butter, chilled and cubed
  • 2 cloves Garlic, finely minced
  • 1/4 cup Dry white wine
  • 2 tbsp Freshly squeezed lemon juice
  • 1 tsp Lemon zest
  • 1 tbsp Fresh parsley, finely chopped

Instructions:

  1. Pat the salmon fillets bone-dry with paper towels to ensure a crispy crust. Season both sides with sea salt and cracked black pepper.
  2. Heat neutral oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering. Place salmon skin-side down and press gently with a spatula for 10 seconds.
  3. Sear the salmon for 5-6 minutes until the skin is golden and crispy. Flip the fillets and cook for another 2-3 minutes.
  4. Remove the salmon from the pan and set aside on a warm plate. Lower the heat to medium.
  5. Add minced garlic to the residual oil and sauté for 30 seconds until fragrant. Pour in the white wine and lemon juice to deglaze the pan.
  6. Simmer the liquid until reduced by half. Reduce heat to low and whisk in the chilled cubes of butter one at a time, creating a stable emulsion.
  7. Stir in the lemon zest and fresh parsley. Pour the sauce over the salmon fillets and serve immediately.