Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin on, preferably center-cut
  • 1 tablespoon/15ml olive oil
  • 1/2 teaspoon/2.5ml kosher salt (plus more to taste)
  • 1/4 teaspoon/1.25ml black pepper (plus more to taste)
  • 1 tablespoon/15g unsalted butter
  • 1 clove garlic, minced (optional)
  • 1 sprig fresh thyme or rosemary (optional)
  • 1 tablespoon/15ml fresh lemon juice
  • 1 tablespoon/15ml chopped fresh parsley or dill

Instructions:

  1. Pat salmon fillets completely dry with paper towels. Season generously with salt and pepper on both sides.
  2. Place the skillet over medium-high heat. Add olive oil and heat until shimmering.
  3. Place salmon fillets skin-side down in the hot pan. Press down gently with a spatula to ensure even contact with the pan.
  4. Cook for 6-8 minutes, or until the skin is golden brown and crispy. Do not move the fish during this process! Let the skin crisp.
  5. Carefully flip the salmon fillets. Add butter, garlic (if using), and thyme/rosemary (if using) to the pan.
  6. Spoon the melted butter over the salmon as it finishes cooking. Cook for another 2-4 minutes, or until the internal temperature reaches 145°F (63°C).
  7. Remove the salmon from the pan and transfer to a plate. Squeeze lemon juice over the salmon and sprinkle with fresh parsley or dill. Let rest for a minute or two before serving.