Ingredients:

  • 2 salmon fillets (6-8 ounces/170-225g each), skin on or off, pin bones removed
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) sea 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, for extra flavor)
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (30ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) chopped fresh parsley
  • 1/2 teaspoon (2.5ml) lemon zest
  • Pinch of red pepper flakes (optional, for a kick)

Instructions:

  1. Pat the salmon fillets dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add salmon, skin-side down (if using skin-on), and cook until the skin is crispy and golden brown, about 4-6 minutes. If skinless, cook one side for 4-6 minutes.
  3. Flip the salmon and add the butter (and optional garlic) to the skillet. Continue cooking for another 4-6 minutes, basting the salmon with the melted butter, until the internal temperature reaches 145°F (63°C). The salmon should flake easily with a fork.
  4. While the salmon is cooking, melt the butter in a small saucepan over medium heat. Add the white wine (or broth) and lemon juice. Bring to a simmer and cook for 2-3 minutes, until slightly reduced.
  5. Remove the sauce from the heat and stir in the parsley, lemon zest, and red pepper flakes (if using).
  6. Drizzle the lemon-butter sauce over the salmon fillets and serve immediately.