Remove salmon from refrigerator 15 minutes before cooking to bring to room temperature. Pat fillets completely dry with paper towels and season both sides generously with salt and pepper. Pro tip: Dry fish is the key to getting that beautiful golden crust!

Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.

Place salmon fillets skin-side up in the hot skillet. Cook for 4-5 minutes without moving them, until golden brown crust forms. Pro tip: Resist the urge to flip early - the fish will release naturally when ready

Flip salmon carefully and cook for another 3-4 minutes until internal temperature reaches 145°F.

Push salmon to one side of the pan and reduce heat to medium-low. Add butter to the empty side and let it melt.

Add minced garlic to the melted butter and sauté for 30 seconds until fragrant. Stir in lemon juice, lemon zest, and herbs. Pro tip: Don't let the garlic brown or it will become bitter

Spoon the lemon garlic butter over the salmon fillets, tilting the pan to coat evenly.

Remove from heat and let rest for 2 minutes. Garnish with additional fresh herbs and lemon wedges before serving. Pro tip: The resting time allows the flavors to meld beautifully