Ingredients :

• Salmon fillets — Get thick fillets, at least 3 to 4 cm. Thin fillets dry out in less than 3 minutes of cooking — hard to recover from. Skin on or off, it’s your choice, but skin-side down first acts as a natural heat shield and protects the flesh.
• Butter — Quality unsalted butter, not low-fat, not semi-salted. It should melt slowly and foam — it’s this foam that sears and bastes the fish. Take it out of the fridge 20 minutes before; it will melt more evenly without splattering.
• Garlic — Fresh, not powdered. Three cloves very finely sliced so they brown without burning. Garlic powder gives a bitter taste in hot butter — really avoid it.
• Lemon — The zest is mandatory, not optional. It provides that bright, slightly bitter fragrance that balances the richness of the butter. Get organic if possible, otherwise scrub the skin under hot water before zesting.