Ingredients:

  • 4 (6 oz/170g portions) Salmon Fillets, skin-on preferred
  • 2 Tbsp Cooking Oil (high-smoke point)
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, Freshly ground
  • 6 Tbsp Unsalted Butter, cold, cut into 3 pieces
  • 4 cloves Garlic, Freshly minced
  • 1/4 cup Dry White Wine (or stock)
  • 2 Tbsp Fresh Lemon Juice
  • 2 Tbsp Fresh Parsley, Finely chopped
  • 1/4 tsp Red Pepper Flakes (optional)
  • Salt and Pepper, To taste

Instructions:

  1. Pat the salmon fillets completely dry using kitchen paper. This is essential for crispy skin. Season the flesh side lightly and the skin side generously with salt and pepper.
  2. Place the high-smoke point oil in the skillet and heat over medium-high heat until the oil is shimmering and just starting to smoke.
  3. Carefully place the salmon fillets, skin-side down, into the hot pan. Reduce the heat slightly to medium. Press down gently on the fillets for the first 30 seconds to prevent curling.
  4. Cook for 4–5 minutes, untouched, until the skin is deeply golden brown and crispy, and the flesh has cooked about two-thirds of the way up the fillet (visible as a colour change).
  5. Flip the fillets once. Turn the heat to low. Cook for an additional 1–2 minutes, basting with any residual pan fat, until the internal temperature reaches 140°F (60°C). Remove the salmon and tent loosely with foil while you prepare the sauce.
  6. Drain any residual oil from the pan. Return the pan to low heat. Add the cold butter chunks. As the butter melts, add the minced garlic and red pepper flakes (if using). Sauté gently for 60–90 seconds until the garlic is fragrant and light golden—do not burn it!
  7. Pour in the white wine (or stock) and scrape up any lovely brown bits (fond) from the bottom of the pan. Bring to a rapid simmer and reduce slightly (about 30 seconds).
  8. Remove the pan from the heat. Whisk in the fresh lemon juice. The sauce should thicken slightly as the acid reacts with the fat.
  9. Stir in the fresh parsley. Taste the sauce and adjust the salt and pepper as needed.
  10. Place the rested salmon fillets, skin-side up, on serving plates. Generously spoon the warm garlic lemon butter sauce over the flesh of the fish and around the plate. Serve immediately.