Cast-Iron Brown Butter Salmon

Pat the salmon fillets thoroughly dry with paper towels and season the flesh and skin sides generously with salt and pepper.

Heat the oil in a medium cast-iron skillet over medium-high heat until the oil shimmers.

Place the salmon skin-side down in the skillet and press gently with a spatula for 10 seconds to ensure even contact.

Cook undisturbed for 5 to 6 minutes until the skin is crisp and releases easily from the pan.

Flip the fillets carefully, reduce the heat to medium, and cook for 2 minutes more until the salmon is opaque.

Remove the salmon to a warm plate and wipe out any excess oil from the skillet.

Add the butter to the skillet and cook over medium heat, swirling constantly, until it turns golden brown and smells nutty, about 2 minutes.

Stir the lemon juice and chopped parsley into the butter, pour the sauce immediately over the salmon, and serve.