Ingredients:

  • 2 salmon fillets, 6 oz (170g) each
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 1 tbsp (15ml) avocado oil
  • 3 tbsp (42g) unsalted butter
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (1g) fresh parsley, chopped
  • 1 small lemon, sliced into rounds for garnish

Instructions:

  1. Pat the salmon fillets extremely dry using paper towels and season both sides generously with salt and pepper.
  2. Heat the avocado oil in a 12-inch skillet over medium-high heat until it shimmers. Place fillets skin-side down and press gently with a spatula for 10 seconds to ensure full contact.
  3. Sear the fillets undisturbed for 4–5 minutes until the skin is mahogany-colored and releases easily from the pan.
  4. Flip the fillets and immediately lower the heat to medium. Add the butter and minced garlic to the pan.
  5. As the butter foams, stir in the lemon juice and use a spoon to continuously pour the bubbling lemon-garlic butter over the fish for the final 2–3 minutes of cooking.