Ingredients:

  • 4 salmon fillets, 6 oz (170g) each
  • 1 tsp (5g) kosher salt
  • ½ tsp (2g) cracked black pepper
  • 1 tbsp (15ml) avocado oil
  • 4 tbsp (57g) unsalted butter, melted
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1 tbsp (4g) fresh parsley, finely chopped

Instructions:

  1. Pat the salmon fillets completely dry using paper towels and season both sides generously with salt and pepper.
  2. Heat avocado oil in a 12-inch cast iron skillet over medium-high heat until it shimmers.
  3. Place salmon fillets skin-side up in the pan. Press lightly with a spatula and sear for 4-5 minutes without moving them, until the surface is mahogany-colored and releases easily from the pan.
  4. Flip the fillets and immediately reduce the heat to medium.
  5. Pour in the melted butter, minced garlic, lemon juice, and lemon zest.
  6. Continuously baste the salmon with the bubbling butter sauce using a spoon for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
  7. Remove from heat and garnish with finely chopped fresh parsley.