Score the skin with a sharp knife. Make shallow cuts across the skin side. Do not cut into the pink flesh. This prevents the fish from curling up.

Season the fish well with sea salt. Push the salt into the skin cuts. Add a little black pepper for flavor.

Heat your skillet over medium-high heat. Add a splash of olive oil. Wait until the oil is shimmering hot.

Place the salmon in the pan. Put the skin side down first. Press the fish down with your fingers. Hold it flat for thirty seconds.

Turn the heat down to medium. Let the skin cook for four minutes. Do not move the fish around. Watch the color change up the side.

Flip the salmon over very carefully. Add the butter, herbs, and garlic. Let the butter melt and foam up.

Tilt the pan toward you slightly. Spoon the hot butter over the fish. Do this for about one minute.

Remove the salmon from the pan. Place it on a warm plate. Let it rest for two minutes before serving.