Garlic Butter Salmon

Garlic Butter Salmon 

Ingredients 

• 4 salmon fillets (6oz each), skinless and boneless 
• 1/2 tsp salt, cooking  
• 1/4 tsp black pepper 
• 1 1/2 tbsp olive oil 
• 1 tbsp garlic (~2 cloves), finely minced by hand (do not use a garlic press) 
• 6 tbsp salted butter  
• 1 tsp lemon juice, plus more to taste 
• 2 tsp parsley, finely chopped 

Instructions 

• Season salmon: Take salmon out of the fridge 30 minutes before cooking. Sprinkle both sides with salt and pepper. 
• Sear salmon 3 mins: Heat oil in a large nonstick skillet over medium-high heat. Add salmon, presentation side (ie. curved side) down and cook for 3 minutes until golden. 
• Turn, cook for 1 minute, then add butter: Turn salmon and cook the other side for 1 minute. THEN put the butter in. 
• Baste 1 1/2 minutes: Once butter is melted and foaming, add garlic and immediately start spooning the bubbling butter continuously over the salmon for 1 1/2 minutes. To do this, tilt the pan slightly so the butter pools on one side. Use a large spoon to scoop the butter up and spoon it over the salmon. 
• Remove salmon from the stove:  Check the Internal temperature of salmon. It should be 50°C/122°F for medium-rare (optimum juiciness pull temperature). Remove salmon to a plate. Rest for 3 minutes – it will rise to 53°C/127°F. (See Note 2 for internal temperatures) 
• Add lemon juice to butter: Put the pan back on the unlit stove to keep the butter hot. Add lemon juice. 
• Serve: Place salmon on serving plates. Spoon over butter (be judicious, it's rich!), garnish with a sprinkle of parsley. Serve with baby potatoes and a salad or asparagus. 

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