2 sticks (1 cup) salted butter, softened
1/4 cup fresh flat-leaf parsley leaves, minced
1 1/2 pounds skin-on salmon, cut into four 6-ounce pieces (see Cook's Note)
1 teaspoon kosher salt
2 tablespoons vegetable oil
Request center-cut salmon to make sure that all 4 pieces are even in thickness. This will ensure more even cooking. Extra butter rosettes can be stored in a ziptop bag in the freezer.