Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin on or off
  • 1 tablespoon/15ml olive oil
  • 2 tablespoons/30g unsalted butter, divided
  • 2 cloves garlic, minced
  • 1/4 cup/60ml dry white wine (optional)
  • 1/4 cup/60ml lemon juice, freshly squeezed
  • 2 tablespoons/30ml chopped fresh parsley
  • 1/4 teaspoon/1.2ml red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving

Instructions:

  1. Pat the salmon fillets dry with paper towels and season generously with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the salmon fillets, skin-side down if using skin-on. Sear for 3-4 minutes, until the skin is crispy and golden brown. Flip and cook for another 2-4 minutes, until the salmon is cooked through.
  3. Remove the salmon from the skillet and set aside. Add 1 tablespoon of butter to the skillet and let it melt. Add the minced garlic and cook for 30 seconds, until fragrant.
  4. Pour in the white wine (if using) and lemon juice. Bring to a simmer and cook for 2-3 minutes, until the sauce has reduced slightly.
  5. Remove the skillet from the heat and whisk in the remaining 1 tablespoon of butter until melted and the sauce is smooth and emulsified.
  6. Stir in the chopped parsley and red pepper flakes (if using). Season the sauce with salt and pepper to taste.
  7. Drizzle the lemon butter sauce over the salmon fillets and serve immediately with lemon wedges.