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Recipe details are AI-generated from the video and may contain errors — for reference only.
Ensure the 2 salmon fillets are at room temperature and pat them completely dry using paper towels.
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The salmon must be really dry, otherwise moisture will cause oil to splatter and prevent a crispy crust.
Season the 2 salmon fillets only from the meat side with 1 tsp salt and 1 tsp pepper.
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Season the salmon only on the meat side, not the skin side.
Hot oil may splatter when placing the salmon into the pan; place gently away from yourself to avoid burns.
Set stove on medium heat, add 2 tbsp olive oil to a cast iron pan, and place the 2 salmon fillets meat side down in the hot pan. Do not move the salmon for 3 minutes until the meat side forms a golden crust.
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Do not move the salmon for 3 minutes, otherwise the crust will stick and break apart.
After 3 minutes, turn the 2 salmon fillets so the skin side is down in the pan.
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Turn the salmon carefully using a spatula so the fillets do not break apart.
Switch off the stove and fry the 2 salmon fillets with the residual heat of the stove for 3 minutes until fully cooked and juicy.
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Switch off the stove completely so the salmon cooks gently on residual heat without burning the skin.
Extract the juice of 1 lemon using a manual juicer into a glass.
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Extract all the juice thoroughly while removing seeds.
Pour the lemon juice into a hot pan and bring it to a simmer.
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Heat the lemon juice briefly so it reduces slightly before adding butter.
Gradually add 150g cold butter cubes into the simmering lemon juice.
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Add butter gradually so it emulsifies smoothly into the lemon juice without separating.
Switch off the stove, add 1 finely chopped clove of garlic, and finish the sauce with the remaining heat while stirring with a wooden spoon.
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Turn off the heat before adding garlic to prevent it from burning and turning bitter.
Add 1 tbsp chopped Italian parsley into the sauce and stir well.
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Stir gently so the parsley releases its flavor into the butter emulsion.
Season the sauce with salt and pepper to taste, then stir until fully emulsified.
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Stir continuously until the sauce becomes a smooth, glossy emulsion.
Transfer the 2 cooked salmon fillets to a serving plate and spoon the prepared lemon butter sauce generously over them.
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Spoon the sauce evenly over both fillets so each portion absorbs the rich flavor.
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