1-Let’s dive into making this garlic butter salmon it’s easier than you think and turns out restaurant-quality every time. Start by pulling your salmon from the fridge 30 minutes ahead to let it reach room temp, then season both sides with the salt and pepper for a solid flavor base. This simple step helps the fish cook evenly and soak up all that goodness.

2-Heat the olive oil in a large non-stick skillet over medium-high heat until it’s nice and hot. Place the salmon fillets presentation side down that’s the curved side and sear for 3 minutes to get that golden crust. Flip them over and cook for another minute before adding the cubed butter to the pan. Once the butter melts and starts foaming, toss in the minced garlic and get ready for the fun part.

3-Now, continuously baste the salmon for about 1 1/2 minutes by tilting the pan to gather the butter and spooning it over the fish this locks in moisture and flavor. Aim for an internal temperature of 50°C (122°F) for medium-rare, then pull it off the heat and let it rest for 3 minutes so it hits around 53°C (127°F). Finally, stir in the lemon juice to the leftover butter for a zesty finish, spoon it over the salmon, and garnish with parsley. Serve it up hot with your favorite sides, and remember, for a dairy-free spin, swap butter for olive oil.