Remove the salmon fillets from the refrigerator 10 minutes before cooking and pat them completely dry with paper towels.

Season both sides of each fillet with 1 teaspoon sea salt and 1/2 teaspoon black pepper, pressing gently to adhere.

Heat a 12-inch cast iron or stainless steel skillet over medium-high heat for 2 to 3 minutes until a drop of water sizzles on contact.

Add 2 tablespoons extra-virgin olive oil to the hot skillet and immediately place the fillets skin-side down, pressing gently to ensure full contact. Cook undisturbed for 5 to 6 minutes until the skin is crisp.

Using a fish spatula or tongs, carefully flip the fillets and cook for an additional 3 to 4 minutes on the flesh side, or until the internal temperature reaches 145°F.

During the last minute of cooking, add 3 cloves minced garlic and 4 sprigs fresh thyme to the skillet to infuse the oil.

Remove the skillet from heat, add 4 tablespoons unsalted butter in pats and squeeze juice from 1 large lemon over the fillets, swirling to create a smooth sauce.

Transfer the salmon to warmed plates, skin-side up, spoon the lemon butter sauce over the top, and garnish with additional thyme before serving.