Ingredients:

  • 2 (6-ounce/170g each) salmon fillets, skin on or off
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter (30g)
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) (60 ml)
  • 2 tablespoons fresh lemon juice (30 ml), from about 1/2 a lemon
  • 1 tablespoon chopped fresh parsley (5g)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon cold unsalted butter, cut into small pieces (15g)

Instructions:

  1. Pat salmon fillets dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, place the salmon fillets skin-side down (if using skin-on) in the skillet. Sear for 4-5 minutes, or until the skin is crispy and golden brown. If using skinless fillets, sear for 3-4 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). Use a thermometer to ensure doneness.
  4. Remove salmon from the skillet and set aside. Tent with foil to keep warm. Reduce heat to medium. Add butter to the skillet and melt. Add garlic and cook until fragrant (about 30 seconds).
  5. Pour in the white wine and lemon juice. Bring to a simmer and cook for 2-3 minutes, or until the sauce has reduced slightly.
  6. Remove from heat. Whisk in the cold butter, one piece at a time, until melted and the sauce is smooth and creamy.
  7. Stir in parsley and red pepper flakes (if using). Season with salt and pepper to taste. Spoon the lemon garlic butter sauce over the salmon fillets. Serve immediately.