Take your salmon fillets out of the fridge about 10 minutes before you plan to cook them. This helps them cook more evenly.

Pat the salmon fillets super dry with paper towels. Get every nook and cranny! Moisture is the enemy of a good sear.

Season the salmon generously on both sides with the sea salt and black pepper.

Now, let's make that amazing finishing sauce. In a small bowl, mash together the softened salted butter, fresh lemon juice, minced garlic, chopped fresh dill, and chopped fresh parsley. You can do this with a fork. Set it aside for a moment.

Place a good quality skillet over medium-high heat. Let it heat up for a minute or two until it's nice and hot. Add the olive oil to the hot pan.

Carefully place the salmon fillets in the hot pan, skin-side down. Always place the fish gently into the pan, laying it away from you to avoid splashes. If your pan is crowded, cook in batches. Don't touch them for the first few minutes! Let it cook for about 4-5 minutes, or until the skin is golden brown and crispy and you can see the flesh is cooked about halfway up the side of the fillet.

Now, gently flip the fillets. Reduce the heat slightly to medium.

Add spoonfuls of your lemon herb butter mixture to the pan around the salmon. As it melts, tilt the pan slightly and use a spoon to baste the melting butter mixture over the top of the salmon fillets repeatedly.

Continue to cook, basting frequently, for another 3-5 minutes, depending on the thickness of your fillets and how you like your salmon cooked. It should be cooked through but still moist and flaky. An instant-read thermometer inserted into the thickest part should read around 135-145°F (57-63°C) for medium to medium-well.

Carefully remove the salmon from the pan and let it rest on a plate for a minute or two. Drizzle any remaining pan sauce from the skillet over the fillets before serving.