1. In a large skillet over medium-high heat, heat 1 teaspoon butter. When butter is hot but not smoking, add salmon skin-side up and season with Himalayan sea salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and cook 2 minutes more. Transfer to a plate.

2. Reduce heat to medium, then add garlic, and lemon juice and zest and cook 2 minutes. Add lemon slices and chicken broth to skillet and season with Himalayan sea salt and pepper. Simmer on low until reduced, 3 to 5 minutes.

3. Return salmon back to skillet and simmer until salmon is cooked through, 3 to 4 minutes. Add remaining butter and stir to create creamier sauce.

4. Garnish with parsley and serve immediately.