Ingredients:

  • 2 Salmon Fillets (approx. 6 oz each), skin-on
  • 1 Tbsp High-Smoke-Point Oil (Grapeseed, Avocado, or refined Sunflower oil)
  • Fine Sea Salt, to taste
  • Freshly Cracked Black Pepper, to taste
  • 2 Tbsp Unsalted Butter, cut into two small cubes
  • 1 medium clove Garlic, lightly smashed or thinly sliced
  • 1 Tbsp Fresh Dill, finely chopped
  • ½ tsp Lemon Zest
  • 1 tsp Lemon Juice, freshly squeezed

Instructions:

  1. Dry the Fillets (The Chef's Secret): Remove salmon from the fridge 15 minutes before cooking. Thoroughly pat the skin side of the fillets dry using kitchen roll. Repeat this process until absolutely no moisture remains on the skin. This ensures maximum crispiness.
  2. Season: Season the flesh side lightly with salt and pepper. Season the skin side generously with salt only.
  3. Prepare the Basting Butter: In a small bowl, combine the butter cubes, crushed garlic, chopped dill, lemon zest, and lemon juice. Set aside near the hob.
  4. Heat the Pan: Place a heavy-bottomed pan over high heat. Allow the pan to heat for 2-3 minutes until scorching hot.
  5. Add Oil: Add the 1 Tbsp of high-smoke-point oil. It should shimmer immediately but not smoke heavily.
  6. Place the Salmon: Carefully place the salmon fillets into the hot pan, skin-side down. Press gently on the fillets for 10-15 seconds with the spatula to ensure full contact between the skin and the hot pan surface.
  7. Reduce and Sear: Immediately reduce the heat to medium-high. Do not touch or move the salmon for 4-5 minutes. The skin needs time to solidify and crisp up.
  8. Add the Basting Butter: Once the fish is nearly cooked through (approximately 80-90% up the sides), add the prepared lemon-dill butter mixture to the pan alongside the salmon. The butter will melt rapidly and begin to foam.
  9. Flip and Baste: Quickly flip the salmon fillets (now only cooking on the flesh side for 60-90 seconds). Tilt the pan slightly and use a spoon to continuously baste the melted, frothing butter over the top of the fish for the final minute of cooking.
  10. Check Doneness: Remove the fish from the pan immediately when the internal temperature reaches 125°F (52°C) for medium-rare, or 135°F (57°C) for medium.
  11. Rest: Transfer the salmon fillets, skin-side up, to a plate and let them rest for 2-3 minutes. This resting period allows the juices to redistribute and ensures perfect texture. Drizzle with any remaining butter from the pan.