Pan-Seared Salmon with Garlic Butter and Lemon

Pat the salmon fillets completely dry with paper towels and season both sides generously with salt and pepper.

Heat olive oil in a non-stick skillet over medium-high heat until shimmering.

Place salmon in the pan skin-side down and press gently with a spatula; cook undisturbed for 5 minutes until the skin is crispy and golden.

Flip the fillets carefully and cook for another 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.

Reduce heat to low and add the butter and minced garlic to the pan.

Pour the lemon juice over the fish once the butter foams, spooning the sauce over the fillets for 30 seconds.

Remove from heat, garnish with chopped parsley, and serve immediately.