Ingredients:

  • 2 (6 oz) center-cut salmon fillets, skin-on
  • 1 tbsp avocado oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 1 clove garlic, smashed
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh parsley, chopped

Instructions:

  1. Pat the salmon fillets bone-dry using paper towels, focusing specifically on the skin side. Season both sides generously with salt and pepper.
  2. Heat the oil in a stainless steel or cast-iron skillet over medium-high heat until it shimmers and just begins to wisp smoke.
  3. Carefully place the fillets skin-side down. Press firmly with a spatula for 10 seconds to ensure the skin makes full contact with the pan.
  4. Sear undisturbed for 5-6 minutes until the edges of the skin turn golden brown and the fish releases naturally from the pan.
  5. Flip the fillets carefully. Immediately add the butter and smashed garlic to the pan.
  6. As the butter foams, spoon it over the crispy skin for 2-3 minutes. Remove from the pan when the internal temperature hits 135°F (57°C).
  7. Stir in the lemon juice and parsley for a 30-second emulsion to finish the sauce.