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Let the salmon come to room temperature for 10 minutes.
Pat the salmon dry, especially the skin side.
Place the salmon on a cutting board, skin side up, and score the salmon a few times, about ½ inch apart (salmon will cook quickly and skin will get super crispy).
Season both sides with salt, paprika and pepper. Rubbing the seasoning into the slits.
Heat a skillet over medium heat.
Wait until the skillet heats up, then add olive oil (after the pan is hot).
Add the salmon to the hot oil, skin side down. Press down gently with a spatula. Cook for 2 minutes on one side, then flip and cook for another 2 minutes on the other side.
Flip the salmon so the skin side is down (again).
Add 1 tablespoon of butter, 4 cloves of garlic and 4 sprigs of thyme.
Reduce the heat to low, and let the salmon sit there in the herbed butter for 6 minutes, continue basting the salmon.
Finish with lemon zest, lemon juice, parsley and the final herbed butter drizzled on top.