Begin by patting your salmon fillet dry with a paper towel.

Once the salmon is mostly dry, cover with 1-2 tablespoons of liquid oil and sprinkle ½ Tablespoon of old bay evenly over the meat side of the fillet. Cut the whole fillet into portions based on their size.

Tip: look for where the thickness of the meat changes. For example, I usually cut somewhere between 4-6 inches in from the tail, along the thinner side of the fillet and then one or two cuts in the main/thicker part of the fillet (see image in post for reference).

Preheat a medium sized skillet on medium heat.

When your skillet is hot, add a tablespoon of high heat cooking oil (such as tallow, lard or coconut oil) to the pan. After the cooking oil is melted and hot, add the salmon skin side down.

Reduce the heat to medium-low and cook for 3-5 minutes or until the salmon is about halfway cooked.

After 3-5 minutes, the skin should be relatively crisp and can easily pull away from the pan. Flip each piece and cook for another 3-5 minutes.

Once the salmon is fully cooked, remove the fish from the pan.

Add the butter to the pan until just melted. When the butter JUST finishes melting add in the minced garlic and sauté until fragrant. Once the garlic is fragrant, add in the broth, parsley, lemon juice and the remainder of Old Bay seasoning. Be sure to use a spatula to scrape up any fond that was created in cooking the fish.

Cook the liquid mixture on medium heat until it begins to thicken, about 5-15 minutes. Once thickened, add in your fillets to warm up.

Once all of the fish has warmed, serve with your desired sides!