Ingredients

• 4 piece salmon fillets
• 100 g butter
• 3 tbsp fresh dill
• 1 piece lemon
• 2 clove garlic
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Prepare dill butter

   Finely chop fresh dill and mince garlic cloves into small pieces. Let butter soften at room temperature for 15-20 minutes until easily mashable with a fork. Mix softened butter with dill, garlic, and half the lemon juice until well combined. Do not use cold butter as it won't incorporate properly.

2. Season salmon fillets

   Pat salmon fillets completely dry with paper towels and season both sides generously with salt and pepper. Let seasoned fish rest at room temperature for 10-15 minutes until no longer cold to touch. Do not skip the resting time as cold fish will cook unevenly.

3. Heat pan properly

   Heat olive oil in a large skillet over medium-high heat for 2-3 minutes until oil shimmers and moves easily around the pan. The pan should be hot enough that a drop of water sizzles immediately. Do not use too high heat or the outside will burn before the inside cooks.

4. Sear salmon skin-side up

   Place salmon fillets skin-side up in the hot pan and cook undisturbed for 4-5 minutes until golden brown crust forms. The fish should release easily from the pan when properly seared. Do not move or flip the fish too early or it will stick and tear.

5. Flip and finish cooking

   Carefully flip salmon fillets and cook on medium heat for 3-4 minutes more until fish flakes easily with a fork. The internal temperature should reach 145°F and flesh should be opaque throughout. Do not overcook as salmon will become dry and tough.

6. Add dill butter

   Remove pan from heat and immediately add dollops of dill butter on top of each fillet. Let residual heat melt the butter for 1-2 minutes until it pools around the fish. Squeeze remaining lemon juice over the top before serving. Do not add butter while pan is still on heat or it will separate.

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