Crispy Pan-Seared Salmon with Lemon Garlic Butter Sauce

Remove the scales from the whole salmon fillet by scraping from the head to the tail using the dull part of a knife held at a 45-degree angle or using a spoon until all scales are removed.

Cut the descaled salmon fillet crosswise into individual 2-inch portions from the center cut portion. Then, thoroughly pat both sides of the fillets completely dry with paper towels, and season both sides with 1 teaspoon kosher salt and 0.5 teaspoon black pepper.

To remove skin on another portion, place the fillet close to the edge of the cutting board. Start at the tail end, cut a small piece off at a downward angle, hold the skin edge as a grip, and use a sharp boning knife in a gentle sawing motion to separate the skin in one piece while pulling the skin taut.

Check the skinless salmon for pin bones and pluck them out with pliers if needed. Cut the skinless fillet into uniform portions, pat both sides completely dry with paper towels, and season both sides with 0.5 teaspoon kosher salt and 0.5 teaspoon black pepper.

Heat a 12-inch stainless steel pan over medium heat for 2 minutes. Add 2 tablespoons olive oil and turn heat to medium-high. Once oil shimmers in 1 to 2 minutes, carefully add skin-on salmon fillets skin-side down one at a time. Immediately press each piece down with the back of a spatula for 10 seconds to reduce skin buckling. Reduce heat to medium, cook for 5 to 6 minutes until skin is golden, crispy, and easily releases. Carefully flip and cook the other side for 1 to 2 minutes until golden brown, edges are opaque, and center is slightly translucent (75-80% cooked). Transfer to a paper towel-lined plate skin-side up.

Heat a 12-inch stainless steel pan over medium heat for 2 minutes. Add remaining 2 tablespoons olive oil and turn heat to medium-high. Once oil shimmers, carefully add skinless salmon fillets flesh-side down one at a time. Press each piece down with a spatula for 10 seconds. Reduce heat to medium, cook for 4 to 5 minutes until bottom is golden and crispy. Carefully flip and cook for 1 to 2 minutes until edges are opaque and center reaches 120°F (medium-rare) or 130°F (medium). Transfer to a paper towel-lined plate.

Heat the same salmon pan over medium heat. Add 1 tablespoon minced garlic and 1 teaspoon lemon zest, and sauté for 30 seconds until fragrant. Add 0.25 cup lemon juice, 0.5 teaspoon kosher salt, and 0.25 teaspoon black pepper, stirring and cooking for 1 minute to dissolve fond. Turn off the heat, and whisk in 3 tablespoons unsalted butter until a lightly thickened emulsion forms. Add the salmon back to the pan, garnish with 1 tablespoon dill leaves and 1 tablespoon minced parsley, and drizzle with the lemon garlic sauce.