Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin on, preferably wild-caught
  • 1 tablespoon (15 ml) olive oil
  • ½ teaspoon (3g) kosher salt
  • ¼ teaspoon (1g) black pepper
  • 2 tablespoons (28g) unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons (30 ml) lemon juice, freshly squeezed
  • 2 tablespoons (30 ml) chopped fresh dill
  • ¼ teaspoon (1g) red pepper flakes (optional)
  • Pinch of salt and pepper

Instructions:

  1. Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
  2. Heat olive oil in skillet over medium-high heat until shimmering. Place salmon fillets skin-side down in the hot pan. Press down gently with a spatula to ensure even contact. Cook for 6-8 minutes, or until skin is crispy and golden brown.
  3. Flip salmon fillets and cook for another 2-4 minutes, or until the internal temperature reaches 145°F (63°C).
  4. While salmon is cooking, melt butter in a small saucepan (or microwave). Add minced garlic and red pepper flakes (if using) and cook for 30 seconds, until fragrant.
  5. Remove from heat and stir in lemon juice, dill, salt, and pepper.
  6. Spoon lemon-dill butter over the salmon fillets and serve immediately.