Pan-Seared Salmon with Lemon Butter Sauce

Take the salmon out of the fridge 15 minutes before cooking so it cooks evenly.
Pat each fillet completely dry with paper towels, especially the skin side, so it will crisp instead of steam.
Season both sides of the salmon evenly with the salt and pepper.
Heat the olive oil in a large nonstick or stainless skillet over medium-high heat until it shimmers, about 2 minutes.
Place the salmon skin-side down in the hot pan and press gently with a spatula for the first 10 seconds so the skin lies flat.
Cook undisturbed for 5 to 6 minutes until the skin is deep golden and crisp and you can see the flesh turning opaque about halfway up the side.
Flip the salmon carefully and cook the second side for 3 to 4 more minutes until the thickest part reaches 145F on an instant-read thermometer and the flesh flakes easily with a fork.
Remove the salmon to a plate and tent loosely with foil to keep warm.
Lower the heat to medium, add the butter to the same pan, and let it melt and foam, scraping up any browned bits.
Add the garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned.
Pour in the broth and lemon juice, add the lemon zest, and simmer for 2 minutes until slightly thickened.
Stir in the parsley, then spoon the sauce generously over the salmon fillets.
Serve immediately; do not let the salmon sit in the hot pan longer than necessary or it will overcook and turn dry and rubbery.