Step 1

Score the skin side of the salmon with a sharp knife making horizontal scores about 1 inch apart.

Step 2

Season both sides of the salmon with salt, pepper, and cayenne.

Step 3

Heat a large skillet over medium heat.

Step 4

Add the olive oil once the pan is hot.

Step 5

Add the salmon to the pan skin side down. Press the salmon gently with a spatula to prevent buckling as it cooks.

Step 6

Cook for 2 minutes, then flip the fish to cook it for another 1 to 2 minutes until browned.

Step 7

Flip the salmon so that the skin side is down once again.

Step 8

Add 1 tablespoon of the butter, half of the sliced garlic, and the 4 sprigs of thyme.

Step 9

Reduce the heat to medium-low and cook the salmon for 5 minutes.

Step 10

Remove the salmon from the skillet, leaving the pan on the heat.

Step 11

Add the zest, lemon juice, the remaining 2 tablespoons butter, and the remaining sliced garlic and cook for 1 minute, stirring until the butter is melted and creamy.

Step 12

Plate the salmon and top the fish with the lemon butter sauce.