If your salmon still has the skin on, then remove it using a sharp knife. Season each fillet with salt and black pepper.

Heat some cooking oil, and about 10g of butter in a large frying pan over a medium to high heat. Once the oil and butter are hot, place the salmon fillets in the pan presentation side down. Cook for about 4-5 minutes, until it’s golden brown.

Flip them over and continue to cook for a few more minutes.

Turn the heat down to a medium, then add the remaining butter. Once it melts, add in the garlic, and use a spoon to spread it throughout the pan.

Cook for a further minute, basting the salmon in the garlicky butter as you go.

Add in the lemon juice and chopped parsley and swirl together.

Dish up the salmon and spoon over some garlic butter. I served this one with some roasted new potatoes and salad.