Ensure salmon fillets are at room temperature and pat the skin side excessively dry with a lint-free paper towel to maximize Maillard reaction and skin crispness.

Season all sides of the fillets uniformly with fleur de sel and white pepper.

Heat a heavy-bottomed stainless steel or cast iron skillet over medium-high heat until the oil reaches its smoke point.

Place salmon fillets skin-side down in the skillet, pressing gently with a weight or spatula for 30 seconds to prevent curling.

Reduce heat to medium and sear undisturbed for 6-7 minutes until the skin is golden and crispy.

Add butter, thyme, and smashed garlic to the pan; once the butter foams, begin basting the flesh side of the salmon with the hot aromatics for 2 minutes.

Flip the fillets and add lemon rounds and white wine to the skillet, allowing the liquid to emulsify with the butter to create a natural pan sauce.

Cook for an additional 1-2 minutes until internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium.

Remove from heat and allow the protein to rest for 3 minutes before serving with the pan emulsion.