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Remove salmon from refrigerator 15-20 minutes before cooking salmon if possible to allow the salmon to come to room temperature. Pat the salmon dry with paper towel. Season each piece generously with salt & pepper.
Heat the olive oil in a medium size skillet or non stick pan over medium-high heat.
Place the salmon fillets, salmon skin side up, in the pan. Cook undisturbed for 5 minutes, or until a golden brown crust forms. Then flip the salmon over and cook for another 2-4 minutes (it should be cooked through) or until fish is opaque and easily flakes at its thickest part. Transfer the salmon to a plate.
Turn the heat down to medium-low. Add the butter to the pan and let it melt. Stir in the garlic and lemon juice. Continue stirring for a minute until garlic is softened and fragrant. Take the skillet off the heat once it’s done.
Add the salmon back to the skillet and spoon some sauce over top and sprinkle fresh chopped parsley or any fresh herb if desired. Serve immediately with lemon slices and or lemon wedges for squeezing, and extra chopped fresh parsley or other fresh herbs to taste.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat leftovers gently in a skillet over medium-low heat or in the microwave.