Ingredients:

  • 2 (6-7 oz each) Salmon Fillets, skin on, pin bones removed
  • 1 tsp Kosher Salt, plus extra for seasoning the pan
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Tbsp High Heat Oil (Grapeseed or Canola)
  • 3 Tbsp Unsalted Butter, cold, cut into cubes
  • 1 clove Garlic, finely minced
  • 1 Tbsp Fresh Dill, roughly chopped
  • 1/2 medium Lemon, freshly squeezed juice
  • 1/4 tsp Lemon Zest

Instructions:

  1. Preparation: Remove the salmon from the fridge 15 minutes before cooking. Pat the skin aggressively dry using paper towels, as moisture prevents crispiness.
  2. Season: Season the flesh side lightly. Season the skin side heavily with salt and pepper, rubbing the seasoning into the skin.
  3. Initial Heat: Place a heavy-bottomed pan (cast iron or stainless steel) over medium-high heat for 2-3 minutes until ripping hot. Add the high-heat oil until it shimmers.
  4. Place the Fish: Gently lay the salmon fillets into the pan, skin-side down, starting from the edge closest to you.
  5. The Press: Immediately press down gently but firmly on the fillets for the first 30 seconds to prevent the skin from curling up.
  6. The Sear: Reduce the heat slightly to medium. Do not touch the fish for 4–5 minutes. Wait until the cooked white band rises about two-thirds up the fillet and the skin is deeply golden-brown and crisp. The fish should release easily from the pan.
  7. Flip: Flip the salmon once the skin is properly crisped.
  8. Add Butter & Aromatics: Immediately reduce the heat to low. Add the cold butter cubes, minced garlic, and fresh dill to the pan.
  9. Baste: Tilt the pan towards you and use a spoon to continuously baste the melted, foamy butter mixture over the exposed flesh for 1–2 minutes, or until the fish reaches your desired internal doneness (125°F–135°F for medium-rare to medium).
  10. Finish the Sauce: Turn off the heat. Stir in the lemon juice and zest into the pan butter.
  11. Rest and Serve: Transfer the salmon fillets (skin side up) to a warm plate and let them rest for 2 minutes. Drizzle the remaining pan sauce generously over the fish and plate immediately.