Ingredients:

  • 4 (6-oz / 170g) center-cut salmon fillets, skin-on
  • 1 tbsp neutral oil (Avocado or Grapeseed oil)
  • 1.5 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 4 tbsp unsalted European-style butter, slightly softened
  • 2 cloves garlic, finely minced or grated
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp fresh Italian parsley, finely chopped
  • 1 tsp fresh chives, minced
  • 1 tsp fresh lemon juice
  • 0.5 tsp lemon zest

Instructions:

  1. Pat the salmon fillets with paper towels until they are bone-dry to the touch. Season generously with kosher salt and black pepper on all sides immediately before cooking.
  2. Heat a heavy-bottomed skillet over medium-high heat until the neutral oil shimmers and reaches its smoke point. Place salmon fillets in the pan, pressing firmly with a fish spatula for 10 seconds to ensure even contact.
  3. Cook undisturbed for 5 minutes until a mahogany-colored crust forms and the fish naturally releases from the pan.
  4. Carefully flip the fillets and reduce the heat to medium-low. Add the unsalted butter, garlic, dill, parsley, chives, and lemon juice to the skillet.
  5. Tilt the pan to pool the melting butter and herbs. Use a large spoon to continuously baste the salmon with the foaming herb butter for 2 minutes until the internal temperature reaches 125°F-130°F (52°C-54°C) for medium-rare.