Ingredients:

  • 2 (6-8 ounce) salmon fillets, skin on, pin bones removed
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh chives (optional)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Pat the salmon fillets dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a non-stick or cast iron skillet over medium-high heat until shimmering.
  3. Place the salmon fillets skin-side down in the hot pan. Press down gently with a spatula for the first 30 seconds to ensure even contact.
  4. Cook skin-side down for 6-8 minutes, or until the skin is crispy and golden brown and the flesh is mostly cooked through.
  5. Carefully flip the salmon and cook for another 2-4 minutes, or until the internal temperature reaches 145°F (63°C).
  6. While the salmon is cooking, melt butter in a small saucepan or in the same skillet after removing the salmon. Add lemon juice, parsley, chives (if using), and red pepper flakes (if using). Stir until melted and combined.
  7. Drizzle the lemon-herb butter over the salmon. Serve immediately.