Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin-on or skinless
  • 1 tablespoon (15ml) olive oil
  • 4 tablespoons (56g) unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 2 tablespoons (30ml) chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Pat the salmon fillets dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in the skillet over medium-high heat. Place salmon fillets skin-side down (if using skin-on) in the hot skillet. Cook for 4-6 minutes, or until the skin is crispy and golden brown. If using skinless fillets, cook for 3-5 minutes per side.
  3. Flip the salmon fillets and cook for another 3-4 minutes, or until the internal temperature reaches 145°F (63°C).
  4. Remove salmon from the skillet and set aside. Reduce heat to medium. Add 3 tablespoons of butter to the skillet. Once melted, add the minced garlic and red pepper flakes (if using). Cook for 1-2 minutes, or until fragrant and golden (but not burnt!).
  5. Remove the skillet from the heat. Add the remaining 1 tablespoon of butter and lemon juice. Stir until the butter is melted and the sauce is emulsified.
  6. Spoon the garlic butter sauce over the salmon fillets. Garnish with fresh parsley. Serve immediately.