INGREDIENTS:
1 ¼ pound sockeye or coho salmon (preferably wild caught)*
2 tablespoons lemon juice
2 cloves garlic, minced
2 tablespoons cold butter, cubed
1/2 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon Italian seasoning
¼ red pepper flakes
1 tablespoon chopped parsley, for garnishing (optional)
DIRECTIONS: