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Pat dry the salmon before seasoning it with the salt and pepper. Rub the lemon juice all over each fillet.
Add the oil to a non-stick pan over medium heat. Place the salmon fillets flesh side down onto the pan, pressing lightly so that it sears. Sear for 3-4 minutes, until crispy and golden. Flip and cook for a further two minutes. Add the butter, garlic, and a pinch of fresh parsley, and stir around each fillet.
Remove the pan from the heat and place each salmon fillet on a plate. Drizzle with the pan juices and sprinkle with more parsley.