Ingredients:

  • Two 6 oz portions Sockeye Salmon Fillets (skin on)
  • 1 Tbsp Neutral Oil (e.g., grapeseed or canola)
  • 1 tsp Kosher Salt, divided
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 Tbsp Unsalted Butter
  • 1 Tbsp Fresh Lemon Juice
  • 1/2 tsp Lemon Zest
  • 2 Tbsp Fresh Dill, finely chopped
  • 1 small clove Garlic, microplaned or finely minced
  • Pinch of Flaky Sea Salt, for finishing

Instructions:

  1. Prep the Salmon: Pat the Sockeye fillets extremely dry using paper towels, especially the skin side. Season the flesh side lightly with salt and pepper, and season the skin side heavily with salt only.
  2. Sear the Sockeye: Place a heavy-bottomed pan over medium-high heat. Add the neutral oil and allow it to shimmer. Gently place the salmon fillets skin-side down into the hot pan, pressing down lightly for the first 10-15 seconds to ensure full contact. Reduce heat slightly to medium and sear uninterrupted for 3 to 4 minutes until the skin is crisp and releases easily.
  3. Flip and Rest: Once the skin is crisp and about 70-80% of the fish looks opaque, flip the fillets. Cook for an additional 1-2 minutes until the internal temperature registers 52°C (125°F). Immediately remove the salmon and place it on a clean plate, skin side up, to rest for 3 minutes.
  4. Develop the Brown Butter Sauce: Return the pan to medium heat or use a separate small saucepan. Add the unsalted butter and cook, stirring, until the solids turn an amber/nutty brown color and emit a toasted aroma (about 2–3 minutes).
  5. Finish the Sauce: Remove the pan from the heat. Stir in the microplaned garlic, lemon zest, and fresh dill. Stir in the fresh lemon juice and a pinch of flaky sea salt. Taste and adjust seasoning.
  6. Plate and Serve: Place the rested salmon fillets onto serving plates. Spoon the hot brown butter sauce generously over the flesh side of the fish and serve immediately.