Place cod fillets on cutting board. Sprinkle salt liberally over both sides of fillets, then set aside.
Add all ingredients for garlic butter to small bowl. Mix well until ingredients are thoroughly combined, then set aside.
Heat large skillet over medium-high heat for approximately 2 minutes. While skillet warms, pat cod fillets completely dry with paper towels.
When skillet is hot, add neutral oil and swirl pan to spread oil around. Heat oil over medium-high heat just until wisps of smoke begin to rise.
Immediately place cod fillets in skillet, spaced apart and skin-side down (or side of fillets where skin used to be). Lower heat to medium and cook fillets undisturbed for 4 minutes or until bottoms of fillets begin to caramelize.
When fish is ready, carefully try to lift fillets from skillet with thin metal spatula. Fillets should lift easily, or only stick in 1 or 2 spots. If fish does not, continue cooking until fillets release easily, then transfer fillets to plate and set aside.
Pour white wine into skillet and scrape up any browned bits stuck to bottom of skillet with spatula. Bring wine to boil, then reduce heat to medium-low and simmer until liquid is reduced by 50%.
Add garlic butter to reduced wine and gently stir until butter is completely melted. Return fillets to skillet with browned-sides up. Tilt skillet and spoon garlic butter sauce over cod fillets until fillets turn opaque and can be easily flaked with fork. Add salt to taste.
Transfer fish to serving plates, seared-side up. Squeeze lemon wedge over fillets if desired, and serve immediately with additional lemon wedges and desired sides.