Prepare the Salmon: Pat the salmon fillets completely dry with a paper towel. This is a critical step for getting a crispy skin! Season both sides generously with salt and pepper.

Heat the Pan: Place a large, non-stick skillet or frying pan over a medium-high heat. Add the olive oil. Once the oil is shimmering, you're ready to cook.

Sear the Salmon: Carefully place the salmon fillets in the hot pan, skin-side down (if using skin-on). Press down gently on each fillet with a spatula for about 10 seconds to ensure the entire skin makes contact with the pan. Cook for 4-6 minutes, without moving them, until the skin is golden and crispy.

Flip and Finish Cooking: Flip the fillets and cook for another 2-4 minutes on the other side, or until cooked to your liking. The salmon should be opaque and flake easily. For guidance on doneness, the Food Standards Agency provides helpful advice on cooking fish safely. Once cooked, transfer the salmon to a plate and set aside.

Start the Sauce: Reduce the heat to medium-low. Add the butter to the same skillet. Once it has melted, add the minced garlic and cook for about 30-60 seconds, stirring constantly, until it's fragrant. Be careful not to let it brown or it will taste bitter.

Deglaze the Pan: Pour in the white wine or chicken stock to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 1-2 minutes until it has reduced slightly.

Combine the Sauce: Stir in the fresh lemon juice and let the sauce simmer for another minute. Taste and adjust seasoning with a little more salt and pepper if needed.

Bring It All Together: Return the salmon fillets to the pan. Spoon the lemon garlic sauce over each fillet. Let them warm through for about a minute. What works best for me is tilting the pan slightly to pool the sauce, making it easier to spoon over the fish.

Garnish and Serve: Remove the pan from the heat. Sprinkle with fresh parsley and garnish with lemon slices. Serve immediately.