Pre-heat a large skillet over medium high heat. Season the flesh of the fish with whatever seasoning you would prefer, I used Old Bay in this particular instance.

Add 2 tablespoons olive oil to the pan and heat to shimmering. Add fish skin side down, and allow to crisp up, 4 minutes or so. Turn the heat down to medium. Using a spatula, carefully turn the fish over and finish cooking while crisping up the skin, approximately eight minutes. Check the fish using a fork towards the end of cooking-if it flakes easily, it is done. Do not overcook it, as it will also continue to cook slightly once remove from the pan. Transfer fish to a serving platter.

In the same skillet, melt 2 tablespoons of butter. Add garlic to the pan and sauté until fragrant, about 30 seconds. Deglaze the pan with the wine, scraping up any browned bits stuck to the bottom of the pan, and add a squeeze or two of  the lemon. Simmer until reduced by half and add the lemon zest.  Whisk in remaining tablespoon of butter to give the sauce a creamy texture.

Serve the salmon topped with the sauce.