Prepare the Salmon: Gently pat the salmon fillets dry with kitchen paper. This is crucial for achieving that wonderfully crisp skin. Season generously with salt and freshly ground black pepper on both sides. You'll hear a slight rustle as you pat them dry, indicating moisture is being absorbed.

Heat the Pan: Place a large frying pan or skillet over medium-high heat. Add 2 tablespoons of olive oil. Allow the oil to heat until it shimmers and you see a faint wisp of smoke, indicating it's hot enough (around 190-200°C). This high heat is key for a good sear.

Sear the Salmon (Skin-Side Down): Carefully place the salmon fillets, skin-side down, into the hot pan. Press down gently on each fillet with a spatula for about 30 seconds to ensure even contact with the pan. You'll immediately hear a satisfying sizzle, and the skin will begin to turn a rich, golden brown. Cook for 4-6 minutes on the skin side.

Flip and Finish Cooking: Once the skin is beautifully crisp and golden, and the salmon has cooked about two-thirds of the way up the sides (you'll see the colour change from translucent to opaque), carefully flip the fillets. The flesh will look vibrant and slightly opaque. Cook for another 2-4 minutes on the flesh side, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should be around 60-63°C. The kitchen will fill with the inviting aroma of cooked fish.

Rest the Salmon: Transfer the cooked salmon to a plate, cover loosely with foil, and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a tender and moist fillet.

Prepare the Lemon Butter Sauce: While the salmon rests, reduce the heat to medium-low. Add the minced garlic to the same pan and sauté for about 30 seconds until fragrant and lightly golden, being careful not to burn it. Pour in the vegetable or chicken stock and lemon juice, bringing it to a gentle simmer. You'll smell the lovely citrus and garlic notes.

Emulsify the Sauce: Gradually add the cold butter cubes to the pan, one or two at a time, whisking continuously until each piece has melted and the sauce has thickened slightly and become glossy. This process, known as 'montage au beurre', creates a rich, emulsified sauce. Stir in the chopped fresh parsley and dill (if using), and the red pepper flakes (if using). Taste and adjust seasoning with a pinch more salt and pepper if needed. The sauce should be smooth and vibrant, clinging to the back of a spoon.

Serve: Spoon the warm lemon butter sauce generously over the rested salmon fillets. Serve immediately with your favourite side dishes.