Ingredients:

  • 4 fillets of king salmon (6 oz/170 g each), skin on
  • 1 tablespoon olive oil (15 ml)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup unsalted butter (113 g), melted
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice (30 ml)
  • 2 tablespoons fresh dill, chopped (30 g)
  • 1 garlic clove, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions:

  1. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
  2. In a mixing bowl, whisk together the melted butter, lemon zest, lemon juice, dill, minced garlic, salt, and pepper until well combined. Set aside a portion of the sauce for serving.
  3. Heat olive oil in a non-stick skillet over medium-high heat.
  4. Add salmon fillets, skin-side down, and cook for 5-6 minutes, until the skin is crispy and the salmon turns opaque halfway up the sides.
  5. Carefully flip the fillets and cook for an additional 3-4 minutes until the internal temperature reaches 145°F (63°C) or until it flakes easily with a fork.
  6. Plate the salmon and drizzle with the lemon-dill butter sauce. Garnish with extra dill and lemon wedges if desired.