Ingredients

4 salmon fillets (6oz each)

1/4 tsp black pepper

1 1/2 tbsp olive oil

1 tbsp garlic (~2 cloves) finely

minced.

6 tbsp salted butter, cut into cubes

(or unsalted + 1/4 tsp salt)

1 tsp lemon juice, plus more to taste

 Sprinkle with WINNIFRED’S

MOUTHWATERING FISH

SEASONING!

Instructions

1. Season salmon: Take salmon out of the

fridge 30 minutes before cooking. Sprinkle

both sides with WINNIFRED’S

MOUTHWORING FISH SEASONING!

2. Sear salmon 3 mins: Heat oil in a large

nonstick skillet over medium-high heat. Add

salmon, presentation side. (curved side) down

and cook for 3 minutes until golden.

3. Turn, cook for 1 minute, then add

butter: Turn the salmon and cook the other

side for 1 minute. THEN put the butter in.

4. Baste 1 1/2 minutes: Once butter is

melted and foaming, add garlic

and immediately start spooning the bubbling

butter continuously over the salmon for 1 1/2

minutes. To do this, tilt the pan slightly so the

butter pools on one side. Use a large spoon to

scoop the butter up and spoon it over the

salmon.

5. Remove salmon from the stove: Check

the Internal temperature of salmon. It should

be 50°C/122°F for medium-rare (optimum

juiciness pull temp). Remove salmon to a

plate. Rest for 3 minutes – it will rise to

53°C/127°F. (See Note 2 for internal

temperatures)

6. Add lemon juice to butter: Put the pan

back on the unlit stove to keep the butter hot.

Add lemon juice.

7. Serve: Place salmon on serving plates.

Spoon over butter (be judicious, it's rich!),

garnish with a sprinkle of parsley.