Ingredients (2 servings)
*2 Faroe Island salmon fillets (skin-on) (4 to 8 oz. Portions)
*Salt & freshly ground black pepper *1 tbsp olive oil *2 tbsp unsalted butter
*2 cloves garlic (minced) *Juice of ½ lemon *1 tbsp fresh parsley (chopped)
Optional: capers or a splash of white wine
Step 1: Prep the salmon
- Take salmon out of the fridge 15–20 minutes before cooking
- Pat dry really well (this is key for crispy skin)
- Season generously with salt & pepper on both sides
Step 2: Get that crispy skin
- Heat a pan (preferably cast iron or stainless steel) over medium-high heat
- Add olive oil
- Place salmon skin-side down, pressing gently for 10–15 seconds so it doesn’t curl
Cook skin-side down ~4–5 minutes
You’ll see the color cook up the sides about ¾ of the way
Step 3: Flip & finish
- Flip carefully
- Cook another 1–2 minutes depending on thickness
- Remove from pan and set aside
Step 4: Lemon butter sauce
In the same pan:
- Lower heat to medium
- Add butter and garlic → cook ~30 seconds
- Add lemon juice (and optional splash of white wine or capers)
- Stir and let it slightly reduce
Step 5: Finish
- Spoon sauce over the salmon
- Sprinkle with fresh parsley and remove from pan.