Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 1 tbsp (15ml) avocado oil
  • 4 tbsp (57g) unsalted butter
  • 3 cloves (15g) garlic, finely minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1 tbsp (3g) fresh parsley, chopped

Instructions:

  1. Pat the salmon fillets bone-dry using paper towels and season both sides evenly with salt and black pepper.
  2. In a small microwave-safe bowl, melt the butter for 30-45 seconds. Stir in the minced garlic, lemon juice, and lemon zest until the sauce is cohesive.
  3. Heat avocado oil in a 12-inch skillet over medium-high heat until shimmering. Place fillets skin-side down, press firmly for 10 seconds, and sear undisturbed for 4-5 minutes until the skin is crisp.
  4. Flip the fillets and immediately pour the lemon garlic butter into the pan. Continuously baste the salmon with the bubbling butter for 3-4 minutes until the internal temperature reaches 135°F (57°C).