Gently pat the salmon fillets dry using paper towels. Season both sides with a generous pinch of salt and pepper.

Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat until it sizzles and bubbles.

Carefully add the salmon fillets, skin side down, and allow them to cook for 4–5 minutes until the skin is crispy and golden brown.

Gently flip the fillets over and cook for another 3–4 minutes until cooked through and flaky.

Remove the cooked salmon from the skillet and let it rest.

In the same skillet, lower the heat to medium and add the remaining 2 tablespoons of butter.

Once the butter is melted, add the minced garlic and sauté for about 30 seconds until fragrant.

Stir in the fresh lemon juice and dried parsley, cooking for an additional minute.

Gently add the cooked salmon back into the skillet, spooning the garlic butter sauce over the top.

Plate the salmon, drizzling with the garlic butter sauce from the skillet and serve with lemon wedges.