In a small saucepan, melt 4 tablespoons of butter over medium heat. Once melted, add 2 minced garlic cloves and sauté for about 1 minute until fragrant and slightly golden. Stir in 1/4 cup of white wine or broth and 2 tablespoons of fresh lemon juice. Let this simmer gently for 5-7 minutes until it reduces and becomes glossy, then remove from heat and set aside.

While the sauce simmers, pat the salmon fillets dry with paper towels to ensure a crispy texture when cooked. Season generously with salt, freshly cracked black pepper, 1 teaspoon of garlic powder, a pinch of onion powder, and 1 teaspoon of paprika on both sides.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until the oil starts to shimmer. Carefully place the seasoned salmon fillets skin-side down in the skillet. Cook for about 3-4 minutes until a golden crust forms.

Gently flip the salmon fillets using a spatula and reduce the heat to medium. Cook again for another 3-4 minutes or until it reaches an internal temperature of 125-130°F for medium doneness.

If needed, rewarm the lemon butter sauce over low heat, then stir in chopped fresh parsley. Plate your Salmon Fillet with Lemon Butter Sauce, drizzling the rich sauce over each piece.