Ingredients:

  • 2 salmon fillets (6 oz / 170 g each, skin-on preferred)
  • 1 tablespoon olive oil (15 ml)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter (28 g)
  • 1 teaspoon fresh lemon juice (5 ml)
  • 1 teaspoon fresh dill, chopped
  • Zest of ½ lemon
  • Optional: extra dill for garnish

Instructions:

  1. Pat the salmon fillets dry with a paper towel. Season both sides with salt and black pepper.
  2. Place a non-stick skillet over medium-high heat and add olive oil. Heat until the oil shimmers (about 1-2 minutes).
  3. Place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy and golden.
  4. Flip carefully using a spatula and cook for an additional 3-4 minutes or until the salmon is opaque and flakes easily.
  5. In the last minute of cooking, add the butter, lemon juice, dill, and lemon zest to the pan. Baste the salmon with the melted herb butter.
  6. Plate the salmon and drizzle with the remaining lemon dill butter from the pan. Garnish with extra dill if desired.