Ingredients:

  • 2 (6-ounce/170g each) salmon fillets, skin on
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon sea salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 2 tablespoons unsalted butter (30g)
  • 1 clove garlic, minced
  • 2 tablespoons dry white wine (e.g., Sauvignon Blanc) (30ml)
  • 2 tablespoons fresh lemon juice (30ml)
  • 2 tablespoons chopped fresh dill (30ml)
  • 1 tablespoon chopped fresh parsley (15ml)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper. Key: Getting the skin dry is essential for crisping!
  2. Heat olive oil in the skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down in the hot pan.
  3. Press down gently on the salmon fillets with a spatula for the first minute to ensure even contact with the pan. Cook for 6-8 minutes, or until the skin is golden brown and crispy.
  4. Flip the salmon fillets and cook for another 2-4 minutes, or until the internal temperature reaches 145°F (63°C) in the thickest part. Pro Tip: Use a thermometer for perfectly cooked salmon!
  5. While the salmon is cooking, melt the butter in a small saucepan over medium heat. Add the garlic and cook until fragrant (about 30 seconds).
  6. Pour in the white wine and lemon juice. Bring to a simmer and cook for 1-2 minutes, or until the sauce has slightly reduced.
  7. Stir in the dill, parsley, and red pepper flakes (if using). Remove from heat.
  8. Spoon the lemon-dill butter sauce over the pan-seared salmon. Serve immediately.