Ingredients:

  • (6 oz/170g each) skin-on salmon fillets, scaled, pin bones removed
  • Tablespoon olive oil (high smoke point)
  • Tablespoons unsalted butter
  • Teaspoon fresh lemon juice
  • Tablespoon fresh dill, chopped (plus extra for garnish)
  • Coarse sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions:

  1. Pat the salmon fillets aggressively dry using paper towels. Season generously on all sides with salt and pepper, paying extra attention to the skin.
  2. Place the skillet over medium-high heat. Add the olive oil and heat until it just begins to shimmer (it needs to be hot!).
  3. Carefully place the salmon fillets skin-side down in the hot oil. Immediately press gently on the top of each fillet for about 10 seconds to ensure full skin contact.
  4. Sear undisturbed for 4–6 minutes. Do not move the fish! The skin should turn deep golden brown and crispy. Watch for the color change creeping up the side of the fillet.
  5. Once the salmon is about 75% cooked through, carefully flip the fillets.
  6. Reduce the heat slightly to medium. Add the butter to the pan. As it melts, tilt the pan and use a spoon to continuously baste the flesh side with the foaming butter for about 1–2 minutes.
  7. Remove the pan from the heat. Stir the lemon juice and chopped dill into the residual butter sauce in the pan.
  8. Remove the salmon immediately to a warm plate. Spoon the lemon-dill butter over the top. Serve immediately while the skin is still crisp.