Ingredients:

  • 24 oz salmon fillets (4 fillets, approx 6 oz each)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 2 tbsp raw honey
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 tbsp fresh dill, finely chopped

Instructions:

  1. Pat the salmon dry. Use paper towels to remove every drop of moisture from the surface. Note: Surface moisture creates steam, which prevents a crispy crust.
  2. Whisk the marinade. In a small bowl, combine the olive oil, lemon juice, honey, Dijon, garlic, paprika, salt, and pepper. Whisk until the mixture is thick and opaque.
  3. Coat the fillets. Place the salmon in a shallow dish and pour the mixture over them. Let them sit at room temperature for 15 minutes. Smell for the sharp citrus and pungent garlic.
  4. Preheat your pan. Heat your skillet over medium high heat for 3 minutes. Add a tiny splash of oil. The oil should shimmer and dance across the surface.
  5. Sear skin side down. Carefully place the fillets in the pan. Press down lightly with your spatula for 10 seconds.
  6. Cook undisturbed. Let the salmon cook for 5 to 6 minutes until the skin is golden and releases easily from the pan.
  7. Flip carefully. Turn the fillets over. The top should have a beautiful, dark glaze from the honey.
  8. Finish the flesh side. Cook for another 2 to 3 minutes until the sides turn opaque and the center is slightly translucent.
  9. Rest the fish. Remove from the pan and let it rest on a warm plate for 3 minutes.
  10. Garnish and serve. Sprinkle the fresh dill over the top just before serving. Notice the fresh, herbal aroma hitting the warm glaze.