Ingredients:

  • 4 (6-oz) Salmon fillets, skin-on
  • 1 tbsp Avocado oil
  • 1 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 1 tbsp Fresh dill, finely chopped
  • 1 tbsp Fresh Italian parsley, chopped
  • 1 tsp Garlic powder
  • 1/2 cup Avocado oil mayonnaise
  • 1 large Lemon, zested and juiced
  • 2 cloves Garlic, grated or minced
  • 1 tbsp Fresh dill, minced
  • 1/4 tsp Smoked paprika

Instructions:

  1. Pat the salmon fillets completely dry with paper towels. Note: Moisture is the enemy of the crunch.
  2. Combine the salt, pepper, garlic powder, parsley, and dill in a small bowl, then press this mixture firmly onto the flesh side of the salmon.
  3. Heat the avocado oil in a large skillet over medium high heat until the oil shimmers and barely wisps with smoke.
  4. Place the fillets skin side down into the pan, pressing them down with a spatula for 10 seconds to ensure total contact.
  5. Cook for 5-6 minutes without moving them. Note: The fish will release from the pan naturally when the skin is ready.
  6. Flip carefully and cook for another 2-3 minutes until the sides look opaque and flaky.
  7. While the fish rests, whisk the mayonnaise, lemon zest, lemon juice, grated garlic, minced dill, and smoked paprika in a small bowl.
  8. Serve the fish immediately with a generous dollop of the sauce on the side or over the top.