Ingredients:

  • 2 (6-ounce/170g each) salmon fillets, skin on or off
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter (56g / 1/2 stick)
  • 4 cloves garlic, minced (approximately 1 tablespoon)
  • 2 tablespoons fresh lemon juice (30 ml), from about 1/2 lemon
  • 2 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

  1. Pat salmon fillets dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place salmon fillets in the skillet, skin-side down (if using skin-on).
  3. Sear for 4-5 minutes, or until the skin is crispy and golden brown. Flip the salmon and cook for another 3-4 minutes, or until cooked through and easily flakes with a fork (internal temperature of 145°F/63°C).
  4. Remove salmon from skillet and set aside. Reduce heat to medium. Add butter to the skillet and let it melt completely.
  5. Add minced garlic to the melted butter and cook for about 30 seconds, or until fragrant, being careful not to burn it.
  6. Stir in lemon juice, parsley, and red pepper flakes (if using). Cook for another 30 seconds, stirring constantly.
  7. Spoon garlic butter sauce over the cooked salmon fillets and serve immediately.