4 tablespoons salted butter, softened
3 teaspoons lemon juice
4 teaspoons fresh parsley
2 pieces fresh salmon (if frozen, defrost completely before cooking)
In a small bowl, combine softened butter, lemon juice, and parsley, and season with salt and pepper. Set aside.
Add a splash of oil or cooking spray to a large pan. Cook salmon, skin side up, on medium heat about 4 minutes. Then flip and cook through, making sure salmon is light pink throughout and flakes easily with a fork, about 3 minutes. Top with lemon parsley butter.