• 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.
• On a medium-high heated stove burner, drizzle and heat up the olive oil in a large non-stick frying pan/skillet.
• 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).
• 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.
• Add the butter all around the seared salmon.
• When the butter is melted and foaming, add the minced garlic.
• 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.
• 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).
• Place the salmon on a serving plate and allow it to rest for 3 minutes.
• With the frying pan/skillet back on the stove burner, add the lemon juice to the garlic butter.
• 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!