If your salmon fillets are not descaled, use a knife to gently scrape off the scales.

In a small bowl, mash together the butter, lemon juice, garlic, dill, and parsley. Set aside.

Use paper towels to pat the salmon fillets completely dry - this will ensure even browning.

Heat the olive oil in a large, heavy bottomed nonstick skillet over medium-high heat for 2 minutes, until shimmering and hot. (You can test that it’s hot enough by adding a drop of water to the pan; if it sizzles, the pan is ready.)

Once the pan is hot, right before you are ready to sear the salmon, season both sides with sea salt and black pepper.

Add the fish fillets to the pan in a single layer, skin side down. Use a fish spatula to press down on top of each fillet for the first 10 seconds immediately after adding it to the pan, to prevent curling. Sear, without moving, for 5-6 minutes, until the salmon is 80-90% opaque; only the top will be not quite done.

Use the fish spatula to flip the salmon fillets. Working quickly, immediately add the herb butter mixture to the pan near (but not on top of) the salmon. Cook the salmon for about 1 minute, stirring the butter around the salmon as it melts, but without moving the salmon, until the seared salmon internal temperature reaches your desired doneness: 125 degrees F (51 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium, or 140 degrees F (60 degrees C) for well done.

Flip salmon over and spoon the lemon butter sauce over it. Remove from the pan immediately to avoid overcooking.