Lemon Butter Salmon

Remove salmon from refrigerator 15 minutes before cooking to bring to room temperature. Pat salmon fillets completely dry with paper towels - this is crucial for proper searing. Season both sides generously with salt, black pepper, and paprika. Let seasoned salmon rest for 5 minutes while you prepare other ingredients.

Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully place salmon fillets in the pan, leaving space between each piece. Sear for 4-5 minutes without moving until golden brown crust forms. Flip salmon carefully with a fish spatula and sear the other side for 2-3 minutes. Remove salmon to a plate and tent with foil to keep warm.

Reduce heat to medium-low and add butter to the same skillet. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning. Add fresh lemon juice and lemon zest, whisking to combine. Add red pepper flakes if using and season with a pinch of salt. Let sauce simmer for 1-2 minutes until slightly thickened.

Return salmon fillets to the skillet with the lemon butter sauce. Spoon sauce over the salmon and cook for 1-2 minutes more until salmon flakes easily with a fork (internal temperature 145°F). Remove from heat and sprinkle with fresh parsley and dill. Serve immediately with extra lemon butter sauce spooned over each portion and lemon wedges on the side.