Jeremy Jenkins’ pan-fried salmon

Directions

• First, whisk together the brown sugar, smoked paprika, cayenne pepper (or chili powder), black pepper, onion powder and salt in a small bowl until well combined. If there are any clumps in the mixture, use the back of a spoon to break them up. Next, pat salmon dry, season and heat olive oil in a pan over medium heat. 
• Sear salmon 3 mins:  Add salmon, presentation side (top side) down, and cook for 3 minutes until golden.
• Turn, cook 1 min, then add butter: Turn salmon and cook the other side for 1 minute. THEN put the butter in.
• Baste 1 1/2 minutes: Once butter is melted and foaming, add garlic powder and immediately start spooning the bubbling butter continuously over the salmon for 1 1/2 minutes. To do this, tilt the pan slightly so the butter pools on one side. Use a large spoon to scoop the butter up and spoon it over the salmon.
• Remove salmon from stove top: Check Internal temperature of salmon. It should be 50°C/122°F for medium-rare (optimum juiciness pull temp). Remove salmon to a plate. Rest for 3 minutes – it will rise to 53°C/127°F. 
• Add lemon juice to butter: Put pan back on unlit stove to keep butter hot. Add lemon juice. 
• Place salmon on serving plates. Spoon over butter (be judicious, it's rich!), garnish with a sprinkle of parsley and lemon slices.