Ingredients:

  • 4 (6 oz) Salmon Fillets, center-cut, skin-on
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Coarse Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 2 tbsp Fresh Parsley, finely minced
  • 1 tbsp Fresh Dill, chopped
  • 1 tbsp Fresh Chives, snipped
  • 2 cloves Garlic, microplaned
  • 1 whole Organic Lemon, zested and juiced
  • 1 tbsp Cold Grass-fed Butter

Instructions:

  1. Pat the salmon fillets bone-dry with paper towels. Use the back of a knife to gently scrape the skin side to remove excess moisture. Season the flesh side only with sea salt and black pepper. Allow fillets to sit at room temperature for 10 minutes to temper.
  2. Heat a large stainless steel or cast iron skillet over medium-high heat. Add the olive oil. Once the oil shimmers, place the salmon skin-side down. Press firmly with a fish spatula for 10 seconds to ensure even skin contact.
  3. Sear the salmon for 6 minutes without moving it until the skin is crispy and the flesh is cooked halfway up the side. Carefully flip the fillets.
  4. Add the garlic, lemon juice, lemon zest, butter, and fresh herbs to the pan. Baste the salmon with the melting herb butter and lemon juice for the final 1-2 minutes until the internal temperature reaches 125-130°F (52-54°C) for medium-rare.