1-Rinse the salmon fillets and pat dry with paper towels to remove any excess moisture.

2-In a small bowl, combine 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and the zest of 1 lemon.

3-Gently rub this seasoning mixture onto the flesh side of each salmon fillet for even flavor distribution.

4-Heat 1 tablespoon olive oil in a cast iron skillet over medium-high heat until it’s nice and hot.

5-Place the salmon fillets skin side down in the skillet and cook undisturbed for 3-4 minutes until the skin turns crispy and golden.

6-Flip the fillets carefully with a fish spatula and cook for an additional 2-3 minutes; remember, thinner fillets might need just 2 minutes per side.

7-After flipping, add 4 tablespoons butter and 3 minced garlic cloves to the pan, then spoon the melted garlic butter over the salmon as it cooks, and pour in the juice from half a lemon for that zesty finish.

8-Use an instant-read thermometer to check for 125°F (52°C) for medium rare, as total cooking time can vary from 2-5 minutes based on thickness.

9-Once the salmon changes from pink to opaque white at the edges and flakes easily, remove it from the heat and garnish with a lemon wedge if you like.

10-Serve immediately with your favorite sides for the best results.