4 (5-ounce) skin-on salmon fillets ½ teaspoon garlic powder ½ teaspoon salt ½ teaspoon salt-free lemon pepper 1 tablespoon extra-virgin olive oil 1 large clove garlic, crushed 1 tablespoon unsalted butter 1 tablespoon chopped fresh herbs, such as parsley, chives and/or dill ½ teaspoon grated lemon zest Lemon wedges for serving
STEP-1
Pat salmon dry and sprinkle on both sides with garlic powder, salt and lemon pepper.
STEP-2
Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add the salmon, skin-side down; cook, pressing the fillets down slightly with a spatula until they rest flat against the pan, about 15 seconds.
STEP-3
Release spatula and continue cooking until the skin releases easily from the pan and the fish edges are opaque, 3 to 4 minutes. Reduce heat to medium-low and flip the salmon. Add garlic and butter to the pan; cook until an instant-read thermometer inserted into the thickest portion registers 145°F, 2 to 4 minutes, swirling the butter in the pan occasionally.
STEP-4
Remove and discard the garlic clove.
STEP-5
Transfer the salmon to a platter; sprinkle evenly with herbs and lemon zest. Serve with lemon wedges.