Golden, pan-seared salmon gets its crackly crust from a hot skillet and a hard sear, then gets bathed in a bright, garlicky pan sauce built from fresh lemon juice, lemon zest, and fragrant thyme. The whole dish comes together in one skillet, with olive oil doing the heavy lifting for both the sear and the silky reduction that follows. Fresh garlic mellows into something sweet and nutty as it cooks, while the lemon keeps everything tasting light and vibrant rather than heavy. A scatter of parsley and extra lemon wedges at the table finish it off with a little more brightness. This is exactly the kind of simple, olive-oil-forward, fish-centric plate that fits naturally into a Mediterranean way of eating, and it's easy enough to put on repeat for weeknight dinners.
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Pat the salmon fillets thoroughly dry with paper towels, then season both sides evenly with the salt and pepper.
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the salmon fillets skin-side up and sear undisturbed for 4 minutes, until the flesh is opaque about halfway up the sides and the underside is deep golden and releases easily from the pan.
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