1. 30 minutes to an hour before cooking, remove the salmon from the fridge and season it by sprinkling both sides with salt, pepper, and Mrs. Dash seasoning.
2. On a medium-high heated stove burner, drizzle and heat up the olive oil in a large non-stick frying pan/skillet.
3. Add the salmon filets (curved side down — if the salmon has skin on it, place the salmon in the pan skin side up and showing).
4. Sear for 3 minutes and then turn over with a long fish spatula so that the salmon does not break apart.  Cook for one more minute.
5. Add the butter all around the seared salmon.
6. When the butter is melted and foaming, add the minced garlic.
7. Immediately spoon the bubbling garlic butter non-stop over the salmon for 1-1/2 minutes without stopping.   This is called basting!  tilt the pan slightly so that the garlic butter pools up on one side of the pan.  Take a large mixing spoon for this basting process.
8. Remove the salmon from the stove and check the Internal temperature of the salmon.   For optimum moistness and juiciness, the temperature should be 122°F for (medium-rare).
9. Place the salmon on a serving plate and allow it to rest for 3 minutes.
10. With the frying pan/skillet back on the stove burner, add the lemon juice to the garlic butter.
11. Serve while hot. Place salmon on serving plates. Spoon the garlic butter over the salmon filets and garnish with a sprinkle of fresh basil or Italian parsley. 

Buon Appetito!