Directions:

• Wash salmon thoroughly and pat dry.
• Remove pin bones with tweezers (gently rub fish down center of filet to find the bones).
• Butterfly cut the salmon (see video for technique).
• Rub salmon with olive oil.
• Salt and pepper both sides of the salmon.
• On medium high heat 2-3tbsp of olive oil in a sturdy pan.
• On Med-High, Heat 2-3tbsp of olive oil in sturdy pan until it lightly smokes.
• Add butter and cook until slightly browned.
• Add Salmon.
• Flip salmon after 2 minutes (1-2 minutes longer for thicker fillets).
• Baste with pan juices.
• Cook for 3 minutes or longer for thicker fillets.
• Plate salmon fillets and garnish with lemon and parsley.