Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side down. Cook for 4-5 minutes without moving, until the skin is crisp and the salmon is almost cooked through.
Flip salmon carefully and cook for 1 minute more.
Reduce heat to medium-low. Add butter and garlic and cook for 30–60 seconds.
Add lemon juice and cook 30–60 seconds more. Then add the parsley. Remove from heat and serve immediately.
Notes
Swap the lemon juice for fresh lime juice for a slightly brighter, more tangy flavor.
This recipe works well with frozen salmon, just make sure it’s fully thawed and patted completely dry before cooking to help it sear properly.
You can easily remove the skin after cooking if preferred, but keeping it on while searing helps protect the fish and creates the best texture.