I start by patting the salmon fillets dry with paper towels. This helps the seasoning stick better and gives you that restaurant-style finish.

In a small bowl, I mix garlic powder, onion powder, paprika, salt, and black pepper. Then, I brush the salmon with olive oil and melted butter before seasoning both sides evenly.

I heat a skillet or grill pan over medium-high heat. Make sure it’s hot before adding the salmon so you get a nice sear.

Place the salmon skin-side down and cook for 5–6 minutes. Flip gently and cook for another 4–5 minutes until the salmon is flaky and cooked through.

I finish by drizzling lemon juice over the salmon and garnishing it with fresh parsley. Serve immediately while it’s hot and juicy.