Pat fillets thoroughly dry with paper towels — moisture kills your sear. Season both sides generously with kosher salt and black pepper; drizzle olive oil on the fish or add it to the pan. Let fillets rest at room temperature while the Skillet heats. Check the flesh for pin bones and pull any out with tweezers. Keep a Fish Spatula close for pressing and flipping.

Heat a cast iron or stainless steel Skillet over medium-high for 2–3 minutes until nearly smoking. Add high-heat oil and let it shimmer. Lay fillets skin-side down, pressing gently with a Spatula for the first 30 seconds to prevent curling. Do not move them. Cook skin-side down 4–5 minutes until skin is crispy and flesh is opaque two-thirds up the side. Flip, reduce to medium, cook 1–2 minutes more. Total time: 8–12 minutes depending on thickness. For thick fillets, sear each side 2 minutes on the Stovetop, then finish in a 350°F Oven for 4–5 minutes.

将火调至中火。向同一个平底锅中加入剩余的2汤匙3 tbsp 无盐黄油 分次使用。黄油融化后，加入切碎的大蒜，炒约1分钟至散发香味，不断搅动以防烧焦。倒入0.25 cup 鸡汤（或白葡萄酒）和柠檬汁，然后加入1 whole 柠檬 削皮并挤汁皮屑和0.5 tsp 干意大利调味料。搅拌后让酱汁炖煮2–3分钟直至略微浓稠。

将4 piece 三文鱼片 去皮，约6盎司每片，拍干放回平底锅，用柠檬5 cloves 大蒜 切碎3 tbsp 无盐黄油 分次使用酱淋在每片鱼上。让所有食材一起加热1分钟。用2 tbsp 新鲜欧芹 切碎和1 whole 柠檬 削皮并挤汁切片装盘，立即上桌。