- 10 ounces fresh salmon filet with skin, deboned
- ¾ teaspoon salt
- Pinch freshly ground pepper
- ½ teaspoon cayenne pepper
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 2 cloves garlic, sliced, divided
- 4 sprigs fresh thyme
- Zest of ½ a lemon, about 1 teaspoon
- 2 tablespoons fresh lemon juice
Score the skin side of the salmon with a sharp knife making horizontal scores about 1 inch apart.
Season both sides of the salmon with salt, pepper, and cayenne.
Heat a large skillet over medium heat.
Add the olive oil once the pan is hot.
Add the salmon to the pan skin side down. Press the salmon gently with a spatula to prevent buckling as it cooks.
Cook for 2 minutes, then flip the fish to cook it for another 1 to 2 minutes until browned.
Flip the salmon so that the skin side is down once again.
Add 1 tablespoon of the butter, half of the sliced garlic, and the 4 sprigs of thyme.
Reduce the heat to medium-low and cook the salmon for 5 minutes.
Remove the salmon from the skillet, leaving the pan on the heat.
Add the zest, lemon juice, the remaining 2 tablespoons butter, and the remaining sliced garlic and cook for 1 minute, stirring until the butter is melted and creamy.
Plate the salmon and top the fish with the lemon butter sauce.