Ingredients:

  • 2 (6-ounce/170g) salmon fillets
  • 1 tablespoon/15ml olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons/56g unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon/15ml lemon juice, freshly squeezed
  • 1 tablespoon/15ml chopped fresh parsley (optional)
  • Pinch of red pepper flakes (optional)
  • Lemon wedges, for serving

Instructions:

  1. Pat salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side down (if using skin-on) in the hot skillet. Sear for 4-5 minutes, or until the skin is crispy and golden brown. Flip carefully.
  3. Reduce the heat to medium, and cook the salmon for another 4-5 minutes, or until the salmon is cooked through and flakes easily with a fork. (Internal temperature should reach 145°F/63°C.)
  4. While the salmon is cooking, melt butter in a small bowl or directly in the pan after removing the salmon (wipe the pan clean first if needed). Add minced garlic and red pepper flakes (if using) and cook for 1-2 minutes, or until fragrant, being careful not to burn the garlic.
  5. Remove the salmon from the skillet and place it on serving plates. Stir lemon juice and parsley (if using) into the garlic butter sauce. Spoon the garlic butter sauce generously over the salmon fillets. Serve immediately with lemon wedges.