Step 1

Use the top of a knife (the spine) to remove the scales from the fillet if still intact. Run the knife a 45-degree angle against the skin to pop the scales off and discard.

Step 2

Cut the salmon into 4 even-sized fillets, about 2-inch wide, and 6 ounces in weight, if not already portioned.

Step 3

Thoroughly dry both sides of the salmon and skin with paper towels.

Step 4

Right before cooking, season both sides of the salmon with salt and pepper.

Step 5

Heat a 12-inch stainless steel, cast iron, or nonstick pan over medium heat until hot, about 2 minutes. Add the olive oil, then turn the heat to medium-high. Once the oil begins to shimmer, about 1 to 2 minutes, carefully add the salmon, skin-side down, one at a time. Using the back of a spatula, immediately press the fish down into the pan for about 10 seconds. This will help reduce the buckling of the skin. Add the remaining fillets to the pan, pressing each one down before adding the next piece. Reduce the heat to medium. Cook the salmon, occasionally pressing down on the flesh, until the skin is brown and crispy, and easily releases from the pan, about 5 to 6 minutes. The salmon will be about 75 to 80% cooked through.

Step 6

Use tongs to carefully flip the salmon over. Gently press the surface to make direct contact with the pan, do not move the fillets. Cook until the surface is golden brown, the edges are opaque, and the center is slightly translucent, about 1 to 2 minutes. The internal temperature should read 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.

Step 7

Transfer the salmon to a paper towel-lined plate to drain the excess grease. Do not discard the pan.

Step 8

Use a boning knife to carefully remove the skin from the salmon if still intact. Cut the salmon into 4 even-sized fillets, about 2-inch wide, and 6 ounces in weight, if not already portioned.

Step 9

Thoroughly dry the surface of the salmon and skin with paper towels.

Step 10

Right before cooking, season both sides of the salmon with salt and pepper.

Step 11

Heat a 12-inch stainless steel, cast iron, or nonstick pan over medium heat until hot, about 2 minutes. Add the olive oil, then turn the heat to medium-high. Once the oil begins to shimmer, about 1 to 2 minutes, carefully add the salmon one at a time, flesh side down. Using the back of a spatula, immediately press the fish down into the pan for about 10 seconds. Add the remaining fillets to the pan, pressing each one down before adding the next piece. Reduce the heat to medium. Cook the salmon, occasionally pressing down on the flesh, until the surface is golden brown, crispy, and easily releases from the pan, about 4 to 5 minutes. The salmon will be about 75 to 80% cooked through.

Step 12

Using tongs, carefully flip the salmon over. Gently press the surface to make direct contact with the pan, do not move the fillets. Cook until the edges are opaque, and the center is slightly translucent, about 1 to 2 minutes. The internal temperature should read 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.

Step 13

Transfer the salmon to a paper towel-lined plate to drain the excess grease. Do not discard the pan.

Step 14

Heat the same pan used to cook the salmon over medium heat. Add the garlic and lemon zest, saute for 30 seconds, until fragrant. Add the lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir and cook for 1 minute. Turn off the heat. Whisk in the butter until a lightly thickened emulsion is formed.

Step 15

Add the salmon back to the pan, garnish with dill leaves, parsley, and then drizzle with the lemon garlic sauce. Serve salmon with lemon wedges.