Dry room temperature salmon fillets with paper towel. Season all over with salt and pepper and pinch of paprika. Squeeze lemon juice over each fillet.
Heat oil in a large non-stick pan or skillet over medium-high heat until hot.
Sear salmon flesh side down (skin-side up), until crispy and golden (about 5 min.).
Flip and sear the other side until the outside is crispy (about 5 min.).
Add in the butter, garlic, parsley white wine and lemon juice, stirring the melting butter around each fillet. (The butter will begin to brown slightly.)