Prepare the salmon. Remove all pin bones from the salmon. Use fingers or tweezers (or needle nose pliers). Season the salmon with salt and pepper.

Heat the olive oil in a skillet over high heat. Upon placing the salmon skin-side down, make sure it lies flat, pressing it down if needed (gently). Lower the heat to medium and cook until the fish turns opaque about 3/4s pup from the bottom of the fillet (about 4-6 minutes). Wild salmon will take less time than farmed. Ideally, you want a medium-rare salmon fillet, but it is important to cook to your preferred doneness. Transfer the salmon to a place and let cool slightly while you make the sauce (tent with tin foil to keep warm).

Melt the butter in a small saucepan over low heat. Do not bring the butter to a boil. Once melted, add the chives, parsley, salt and lemon juice, stirring often, for about 2 minutes.

Transfer the sauce to a blender or using an immersion blender, mix to blend the sauce. Season to taste and add more salt and lemon juice if needed.

Serve warm. Pour the sauce on a serving plate and place the salmon on top. Enjoy!