Directions:

Press salmon fillets between paper towels to dry surfaces thoroughly. Season on all sides with salt, black pepper and dried rosemary. In a large pan, heat oil over medium heat and then add minced garlic. Reduce heat to low and then add a salmon fillet skin side down. Press firmly in place using the back of a flexible fish spatula. Add remaining fillets one at a time in the pan or cook them one at a time depending on the size of your pan. Now squeeze freshly lemon juice on both sides of the fillets.

Cook pressing gently on back of fillets occasionally to ensure good contact with skin until skin releases easily from pan for about 5 minutes. If skin shows resistance when you attempt to lift a corner with spatula allow it to cook until it lifts easily. Using spatula flip salmon fillets and cook on second side for 2-5 minutes and then transfer to a paper towel lined plate. Serve immediately with lemon slices.