Ingredients:

  • 2 (6 ounce/170g) salmon fillets, skin on, scaled
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5g) sea salt or kosher salt
  • ½ teaspoon (2.5g) black pepper, freshly ground
  • 1 tablespoon (15g) unsalted butter
  • 1 clove garlic, minced (optional)
  • 1 sprig fresh thyme or rosemary (optional)
  • 1 lemon, cut into wedges
  • Fresh parsley, chopped

Instructions:

  1. Pat salmon fillets completely dry with paper towels. Score the skin lightly with a sharp knife. Season generously with salt and pepper.
  2. Heat olive oil in a non-stick skillet over medium-high heat until shimmering. This is crucial; the pan must be hot.
  3. Place salmon fillets skin-side down in the hot skillet. Press down gently with a spatula for the first minute to ensure even contact.
  4. Reduce heat to medium (or medium-low if your pan runs hot). Cook skin-side down for 6-8 minutes, or until the skin is deeply golden brown and crispy.
  5. Flip the salmon fillets and add butter, garlic (if using), and thyme/rosemary (if using) to the pan. Spoon the melted butter over the salmon for 1-2 minutes, or until the salmon is cooked to your desired doneness (internal temperature of 145°F/63°C).
  6. Remove salmon from the pan and let rest for 2-3 minutes before serving. Garnish with lemon wedges and fresh parsley.