Garlic Butter Salmon recipe

Ingredients

• 4 salmon fillets (180g/6oz each), skinless and boneless
• 1/2 tsp salt, cooking / kosher
• 1/4 tsp black pepper
• 1 1/2 tbsp olive oil
• 1 tbsp garlic (~2 cloves), finely minced by hand (don't use a garlic press)
• 90g / 6 tbsp salted butter, cut into cubes (or unsalted + 1/4 tsp salt)
• 1 tsp lemon juice, plus more to taste
• 2 tsp parsley, finely chopped

Steps

1. Season salmon: Take salmon out of fridge 30 minutes prior to cooking. Sprinkle both sides with salt and pepper.
2. Sear salmon 3 mins: Heat oil in large non stick skillet over medium-high heat. Add salmon, presentation side (ie. curved side) down, and cook for 3 minutes until golden.
3. Turn, cook 1 min, then add butter: Turn salmon and cook the other side for 1 minute. THEN put the butter in.
4. Baste 1 1/2 minutes: Once butter is melted and foaming, add garlic and immediately start spooning the bubbling butter continuously over the salmon for 1 1/2 minutes. To do this, tilt the pan slightly so the butter pools on one side. Use a large spoon to scoop the butter up and spoon it over the salmon.
5. Remove salmon from stove: Check Internal temperature of salmon. It should be 50°C/122°F for medium-rare (optimum juiciness pull temp). Remove salmon to a plate. Rest for 3 minutes – it will rise to 53°C/127°F. (See Note 2 for internal temperatures)
6. Add lemon juice to butter: Put pan back on unlit stove to keep butter hot. Add lemon juice.
7. Serve: Place salmon on serving plates. Spoon over butter (be judicious, it's rich!), garnish with a sprinkle of parsley. Pictured in the post with Cauliflower Mash and leafy greens with French Vinaigrette.