Begin by removing the salmon fillets from the fridge about 15 minutes prior to cooking. Pat each fillet dry and season with salt, pepper, and paprika.

Place a large skillet over medium-high heat and add olive oil. Heat it until it shimmers.

Carefully place the seasoned salmon fillets skin-side up in the skillet and cook undisturbed for 4-5 minutes.

Flip each salmon fillet and reduce heat slightly. Cook for another 3-4 minutes, until the internal temperature reaches 145°F.

Remove the salmon from the skillet and tent with foil. Lower the heat and add unsalted butter to the same skillet. Melt it and stir in minced garlic.

Sauté garlic for about 30 seconds, then stir in lemon juice and zest with red pepper flakes. Let the mixture bubble gently for 1-2 minutes.

Return the salmon to the pan and spoon the garlic lemon butter sauce over it. Garnish with parsley and serve immediately.