Ingredients:

  • 2 (6-ounce) salmon fillets, skin on or off (170g each)
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons unsalted butter (57g, 1/2 stick)
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice, freshly squeezed (30ml)
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)

Instructions:

  1. Pat the salmon fillets dry with paper towels. Season generously with salt and pepper.
  2. Melt butter in a small saucepan or the same skillet over medium heat. Add minced garlic and cook until fragrant (about 30 seconds).
  3. Stir in lemon juice and red pepper flakes (if using). Bring to a simmer and cook for 1 minute, allowing the sauce to slightly reduce.
  4. Heat olive oil in the skillet over medium-high heat. Place salmon fillets skin-side down (if using skin-on) in the hot skillet.
  5. Cook for 4-6 minutes on the first side, until the skin is crispy and golden brown (if using skin-on) or the bottom is cooked. Flip the salmon carefully with a fish spatula.
  6. Cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
  7. Transfer salmon to plates. Spoon the lemon garlic butter sauce generously over each fillet. Garnish with fresh parsley.