Pat the salmon fillets thoroughly dry with paper towels and season both sides generously with salt and pepper.

Heat a large 12-inch skillet over medium-high heat and melt the butter until bubbly and fragrant, about 1 to 2 minutes. Watch carefully to prevent browning.

Place salmon fillets skin-side down in the pan. Cook without moving for 4 to 5 minutes until edges turn opaque and a golden crust forms.

Gently flip each fillet and add minced garlic around the salmon. Cook for 3 to 4 minutes more until salmon reaches 145°F internally and flakes easily. The garlic should become fragrant and golden but not brown.

Drizzle lemon juice over salmon and sprinkle with parsley. Cook for one final minute, spooning garlic butter sauce over fillets.

Transfer salmon to serving platter and spoon garlic butter sauce over each piece. Remove skin if desired. Garnish with lemon wedges.