Use the top of a knife (the spine) to remove the scales from the fillet if still intact. Run the knife a 45-degree angle against the skin to pop the scales off and discard.

Cut the salmon into 4 even-sized fillets, about 2-inch wide, and 6 ounces in weight, if not already portioned.

Thoroughly dry both sides of the salmon and skin with paper towels.

Right before cooking, season both sides of the salmon with salt and pepper.

Heat a 12-inch stainless steel, cast iron, or nonstick pan over medium heat until hot, about 2 minutes. Add the olive oil, then turn the heat to medium-high. Once the oil begins to shimmer, carefully add the salmon, skin-side down, one at a time. Using the back of a spatula, immediately press the fish down into the pan for about 10 seconds.

Cook the salmon, occasionally pressing down on the flesh, until the skin is brown and crispy, and easily releases from the pan, about 5 to 6 minutes.

Use tongs to carefully flip the salmon over. Cook until the surface is golden brown, the edges are opaque, and the center is slightly translucent, about 1 to 2 minutes.

Transfer the salmon to a paper towel-lined plate to drain the excess grease. Do not discard the pan.

Use a boning knife to carefully remove the skin from the salmon if still intact. Cut the salmon into 4 even-sized fillets, about 2-inch wide, and 6 ounces in weight, if not already portioned.

Thoroughly dry the surface of the salmon and skin with paper towels.

Right before cooking, season both sides of the salmon with salt and pepper.

Heat a 12-inch stainless steel, cast iron, or nonstick pan over medium heat until hot, about 2 minutes. Add the olive oil, then turn the heat to medium-high. Once the oil begins to shimmer, carefully add the salmon one at a time, flesh side down.

Cook until the surface is golden brown, crispy, and easily releases from the pan, about 4 to 5 minutes.

Using tongs, carefully flip the salmon over. Cook until the edges are opaque, and the center is slightly translucent, about 1 to 2 minutes.

Transfer the salmon to a paper towel-lined plate to drain the excess grease. Do not discard the pan.

Heat the same pan used to cook the salmon over medium heat. Add the garlic and lemon zest, sauté for 30 seconds, until fragrant.

Add the lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir and cook for 1 minute.

Turn off the heat. Whisk in the butter until a lightly thickened emulsion is formed.

Add the salmon back to the pan, garnish with dill leaves, parsley, and then drizzle with the lemon garlic sauce. Serve salmon with lemon wedges.