Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin on
  • 1 tablespoon/15ml olive oil
  • 1/2 teaspoon/2.5ml kosher salt
  • 1/4 teaspoon/1.25ml black pepper
  • 1 tablespoon/15g unsalted butter
  • 1 tablespoon/15ml lemon juice, freshly squeezed
  • 2 tablespoons chopped fresh parsley

Instructions:

  1. Pat salmon fillets completely dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat olive oil in a non-stick or cast iron skillet over medium-high heat until shimmering.
  3. Place salmon fillets skin-side down in the hot pan. Press down gently with a spatula.
  4. Cook undisturbed for 6-8 minutes, or until the skin is golden brown and crispy.
  5. Carefully flip the salmon fillets using a fish spatula. Add butter to the pan. Cook for 2-4 minutes more, basting with the melted butter, until the salmon is cooked through.
  6. Salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). Use an instant-read thermometer for best results.
  7. Remove salmon from the pan and transfer to plates. Squeeze fresh lemon juice over the salmon and garnish with chopped parsley. Serve immediately.