Recipe for Salmon: Pan-Seared with Garlic Butter in 20 Minutes

Instructions:

1. Dry the fillets. Use multiple paper towels to press firmly on both sides of the salmon until the surface looks matte and dry.
2. Season generously. Sprinkle the 1.5 tsp kosher salt and 1 tsp black pepper over all sides of the fish.
3. Heat the oil. Place 1 tbsp grapeseed oil in a large skillet over medium high heat until the oil shimmers and barely wisps smoke.
4. Initial sear. Lay the fillets in the pan, skin side down, pressing gently with a spatula for 10 seconds until the skin is fully in contact with the pan.
5. Cook undisturbed. Let the salmon sear for 5 to 6 minutes until the skin is golden brown and releases easily from the pan.
6. Flip the fish. Carefully turn the fillets over and cook for only 1 minute until the flesh side starts to turn opaque.
7. Add the aromatics. Toss in the 3 tbsp unsalted butter, 3 smashed garlic cloves, 2 thyme sprigs, and lemon rounds until the butter begins to foam and sizzle.
8. Baste the salmon. Tilt the pan slightly and use a large spoon to pour the foaming garlic butter over the fillets repeatedly for 2 to 3 minutes until the fish reaches your desired doneness.
9. Char the lemons. Flip the lemon rounds once so they get a bit of color from the pan heat.
10. Rest the fish. Remove the fillets to a warm plate and let them sit for 3 minutes until the juices redistribute throughout the meat.