Lemon Garlic Butter Salmon

500 g salmon, cut into 4 pieces
SIDS SALT & PEPPER, to taste
1 tbsp SIDS CHILLI & LIME OIL
4 tbsp butter, divided
½ tsp SIDS CRAZY LEMON
½ tbsp lemon juice or more, to taste
4-5 cloves garlic, minced
1 tbsp chopped fresh parsley, optional

Take the salmon out of the fridge 15-20 minutes before starting the recipe. Cut the salmon into 4 equal pieces and pat dry with paper towel. Season each piece generously with SIDS SALT & PEPPER.
Add SIDS CHILLI & LIME OIL and 1 tablespoon of the butter to a frypan over medium-high heat. Let the pan to heat up for a few minutes.
Cook the salmon (skin-side down) for 5 minutes, then reduce the heat to medium and flip the fish over and cook for another 2-4 minutes. (should be cooked through) Transfer the salmon to a plate.
Turn the heat down to medium-low. Add the remaining butter to the pan to melt. Stir in the garlic, SIDS CRAZY LEMON and lemon juice. Continue stirring for a minute or so until the garlic is just cooked. (do not let it burn or it'll taste bitter) Take the pan off the heat once it's done.
Add the salmon back to the pan and spoon some sauce over top and sprinkle with parsley, if using. Serve immediately. I like to add more fresh lemon juice to mine, so you may want to serve it with lemon wedges so everyone can add more as needed. The salmon skin is nice and crispy (and tasty) if you eat it right away, but you can easily peel it off once it's cooked if you prefer.