Heat a large skillet over medium-high heat. Pour in enough olive oil to coat the bottom and heat until shimmering (2-3 minutes).

Season both sides of the salmon fillets with kosher salt and freshly cracked black pepper.

Place salmon fillets skin side up in the hot skillet. Cook for about 5 minutes until golden-brown.

Gently flip the salmon fillets and cook for another 5-6 minutes until opaque and flakes easily.

Remove salmon from skillet, lower heat, and add butter. Once melted, stir in minced garlic for about 30 seconds.

Add lemon juice, salt, and pepper to the butter and garlic mixture. Return salmon to skillet and spoon sauce over.

Sprinkle chopped parsley over the salmon and serve immediately.