Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin on, preferably center-cut
  • 1 tablespoon/15ml olive oil
  • 1 tablespoon/15g unsalted butter
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons/30ml olive oil
  • 1 tablespoon/15ml lemon juice, freshly squeezed
  • 1 tablespoon/15g finely chopped fresh parsley
  • 1 tablespoon/15g finely chopped fresh dill
  • 1 clove garlic, minced
  • 1/4 teaspoon/1.25ml lemon zest
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Pat salmon fillets dry with paper towels. Score the salmon skin a few times to prevent curling. Season generously with salt and pepper.
  2. In a small bowl, combine olive oil, lemon juice, parsley, dill, minced garlic, lemon zest, and red pepper flakes (if using). Mix well.
  3. Heat olive oil and butter in a large non-stick skillet over medium-high heat until shimmering. Place salmon fillets skin-side down in the hot pan.
  4. Cook salmon skin-side down for 6-8 minutes, or until the skin is crispy and golden brown. Reduce heat to medium if the skin starts to burn.
  5. Carefully flip the salmon fillets. Spoon the lemon-herb crust over the flesh side of the salmon. Cook for an additional 2-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Aim for an internal temperature of 145°F (63°C).
  6. Remove the salmon from the pan and serve immediately.