Ingredients:

  • 4 (6 oz each) Salmon Fillets, center cut, pat dry thoroughly
  • 1 tsp Coarse Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • 2 Tbsp High-Heat Cooking Oil (such as refined avocado or grapeseed oil)
  • 4 Tbsp Unsalted Butter, cubed and chilled
  • 4 cloves Garlic, finely minced (approx. 20g)
  • 3 sprigs Fresh Thyme Sprigs (or 1/2 tsp dried thyme)
  • 1 medium Fresh Lemon (juice of half, wedges of the other half)
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Preparation: Remove salmon from the fridge 15 minutes prior. Pat the skin and flesh aggressively dry using paper towels (this is crucial for crisp skin). Season the skin side heavily with salt and pepper, and lightly season the flesh side. Mince the garlic and cube the butter.
  2. Sear the Fish: Place a heavy-bottomed skillet over medium-high heat. Add the cooking oil until shimmering. Carefully place the salmon fillets, skin-side down, in the hot oil. Immediately press down gently on the tops for 10–15 seconds to prevent the skin from curling.
  3. Cook Undisturbed: Reduce the heat slightly to medium. Sear the skin for 4–5 minutes, until the skin is deeply golden brown and crispy, and the flesh has turned opaque about two-thirds of the way up the side.
  4. Butter Basting: Flip the salmon onto the flesh side. Immediately drop the cubed butter, minced garlic, and thyme sprigs into the pan. As the butter melts and foams, continuously tilt the pan slightly and baste the sauce over the fillets for 1–2 minutes, ensuring the garlic does not burn.
  5. Finish and Serve: Cook until the internal temperature reaches 140°F (60°C). Remove the salmon and place on a clean plate. Immediately pour any remaining garlic butter sauce over the fillets. Squeeze the juice of half a lemon and garnish generously with fresh parsley. Allow the fish to rest for 2 minutes before serving.