Step 1

Heat a large frying pan over high heat and add a splash of canola oil.

Step 2

Dry the salmon fillets with paper towel and season generously with salt.

Step 3

Carefully place the salmon into the hot pan, skin-side down, and turn down the heat to medium-high. Cook the salmon for 3-4 minutes until the skin is golden brown and crisp then flip over. Cook for another 1-2 minutes on the flesh-side until the salmon is cooked through. Remove from the pan and set aside.

Step 4

Melt the butter in the pan and add the garlic. Fry until fragrant then add the wine and lemon juice.

Step 5

Allow to simmer and reduce for 4-5 minutes then add the parsley and season to taste.

Step 6

Add the salmon back into the pan and baste with the sauce, allowing the salmon to heat back up.

Step 7

Serve with extra lemon wedges.