Ingredients:

  • 4 skin-on salmon fillets (about 6 oz or 170g each)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil (30ml)
  • 4 tablespoons unsalted butter (60g), divided
  • 4 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of 1 lemon (about 2 tablespoons or 30ml)
  • 2 tablespoons chopped fresh parsley (or 1 tablespoon dried) (30g)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried) (5g)

Instructions:

  1. Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
  2. In a mixing bowl, combine 2 tablespoons of melted butter, minced garlic, lemon zest, lemon juice, parsley, and thyme. Mix well.
  3. Heat olive oil in a non-stick skillet over medium-high heat. Place salmon fillets skin-side down and sear for 4-5 minutes until the skin is crispy.
  4. Flip salmon and add the garlic butter mixture to the skillet. Baste the fillets with the butter and cook for an additional 3-4 minutes, until salmon is cooked through.
  5. Remove from the skillet and garnish with extra parsley and lemon wedges, if desired.