Ingredients:

  • 4 salmon fillets, 6 oz each
  • 1 tbsp avocado oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh parsley, chopped
  • 1/4 tsp red pepper flakes

Instructions:

  1. Pat the salmon fillets bone dry with paper towels on all sides and season generously with salt and pepper. Note: Damp fish will steam and won't brown
  2. Heat avocado oil in a 12 inch cast iron skillet over medium high heat until it shimmers.
  3. Place salmon skin side up, pressing down lightly with a spatula for 10 seconds. Sear for 4-5 minutes without moving until a mahogany crust forms, then flip the fillets. until the crust is dark brown and releases easily
  4. Reduce heat to medium and add the unsalted butter to the pan.
  5. Once foaming, add minced garlic and red pepper flakes; sauté for 60 seconds until fragrant.
  6. Squeeze in the lemon juice and stir.
  7. Use a spoon to continuously baste the bubbling lemon garlic butter over the salmon for the final 2-3 minutes of cooking. until the fish is opaque and flakes easily with a fork
  8. Remove from pan and garnish with fresh parsley.