Ingredients:

  • 4 (6 oz) skin-on salmon fillets (170 g each)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons (30 ml) olive oil
  • 4 tablespoons (56 g) unsalted butter, softened
  • Zest of 1 lemon
  • 1 tablespoon (15 ml) fresh lemon juice
  • 2 tablespoons (30 g) fresh dill, chopped

Instructions:

  1. In a mixing bowl, combine softened butter, lemon zest, lemon juice, dill, and a pinch of salt.
  2. Mix until well combined and set aside.
  3. Pat the salmon fillets dry with paper towels.
  4. Season both sides with salt and black pepper.
  5. Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
  6. Carefully add salmon fillets to the skillet, skin-side down.
  7. Cook for about 4-5 minutes, without moving, until skin is crispy and golden brown.
  8. Flip the fillets gently using a spatula.
  9. Cook on the other side for another 3-4 minutes until the internal temperature reaches 125°F (51°C) for medium-rare.
  10. Remove salmon from the skillet and place on serving plates.
  11. Top each fillet with a generous dollop of lemon-dill butter.