Heat the olive oil in a large non-stick skillet over medium-high heat. Once hot, place the salmon fillets in the pan, presentation side down (that's the side that would have had the skin), and sear for 3 minutes until you get a beautiful golden crust.

Carefully flip the salmon fillets over and cook for an additional minute. Then, add the butter cubes to the pan.

As the butter melts and begins to foam, stir in the minced garlic. Tilt the pan slightly so the butter pools to one side, and use a large spoon to continuously baste the salmon with the garlic butter for about 1 1/2 minutes. This creates a rich crust and keeps the salmon moist.

The salmon is done when it reaches an internal temperature of 120°F for medium-rare, which is typically after the basting step. If you prefer your salmon more cooked, aim for 130°F to 140°F. Remove the salmon from the pan and let it rest on a plate for 3 minutes.

With the heat off, leave the pan on the stove to keep the butter warm. Stir in the lemon juice to create your creamy herb and garlic sauce.

Place the salmon fillets on individual plates. Spoon the garlic butter sauce over the top. Garnish with chopped parsley and any additional herbs you like.