Step 1: Prepare the Salmon : Pat the salmon fillets completely dry with paper towels — moisture prevents crisping. Season both sides generously with salt and pepper. Let the salmon sit at room temperature for 10 minutes to ensure even cooking.

Step 2: Preheat and Heat the Pan : Use a stainless steel or cast-iron skillet for best results. Heat the pan over medium-high heat until it’s very hot. Add olive oil, swirling to coat the surface.

Step 3: Sear the Salmon Skin Side Down : Place the salmon skin-side down into the hot pan — you should hear a satisfying sizzle. Immediately press down gently with a spatula for 10–15 seconds to prevent curling. Cook without moving the fillets for 4–5 minutes, or until the skin is crisp and golden.

Step 4: Flip and Cook the Flesh Side : Flip each fillet carefully and add 1 tablespoon of butter to the pan. Spoon the melted butter over the salmon as it cooks. Cook for 2–3 minutes, or until the center is just opaque (internal temperature ~125°F / 52°C for medium). Remove the salmon and rest on a warm plate.

Step 5: Make the Lemon Butter Sauce : In the same pan, reduce heat to medium. Add 1 tablespoon butter and garlic; sauté for 30 seconds until fragrant. Pour in white wine (or broth) to deglaze the pan, scraping up any browned bits. Stir in lemon juice, zest, and remaining butter. Simmer for 2 minutes, until slightly thickened and glossy. Taste and adjust salt and pepper as needed.

Step 6: Combine and Serve : Return the salmon to the pan briefly to coat with the sauce. Transfer to serving plates, spooning extra lemon butter sauce over the top. Sprinkle with fresh parsley or dill for garnish.