Salmon * Recipe

Prep the salmon

Remove salmon from refrigerator 15–20 minutes before cooking to bring toward room temperature. Pat fillets dry thoroughly with paper towel. Check for pin bones and remove with kitchen tweezers if present.

Season

Place fillets skin-side down on a cutting board or plate. Brush both sides lightly with 1 tablespoon of olive oil. Sprinkle kosher salt evenly (about 1/4 tsp per side for a 6–7 oz fillet) and freshly ground black pepper on the flesh side and a light pinch on the skin.

Preheat pan

Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat until hot — about 2–3 minutes. Add remaining 1 tablespoon olive oil and swirl to coat. The oil should shimmer but not smoke.

Sear skin-side down

Carefully place fillets in the pan skin-side down, spacing them so they do not touch. Press gently with a spatula for 10–15 seconds to ensure full skin contact. Cook without moving for 4–5 minutes, until the skin is crisp and you can see the cooked color move up the fillet about two-thirds of the way.

Finish flesh-side

Flip fillets gently and cook flesh-side for 1.5–3 minutes depending on thickness (1.5 minutes for rare/medium-rare center, up to 3 minutes for medium). The internal temperature should reach 120–125°F (49–52°C) for medium-rare or 130–135°F (54–57°C) for medium when checked with an instant-read thermometer.

Rest

Transfer salmon to a warm plate and tent loosely with foil. Let rest 3–4 minutes; residual heat will continue cooking the fish to the final temperature and redistribute juices.

While salmon rests, in a small bowl combine the melted butter, lemon zest and chopped dill. Cut the lemon in half and squeeze one half to extract about 1 tablespoon lemon juice; add to the mixture and stir to combine.

Brush or spoon the lemon-dill butter over the warm salmon fillets. Taste a small amount and, if desired, add a light sprinkle of additional salt or a few drops of lemon juice to brighten the flavor.

Serve each fillet with a lemon wedge and a sprig of dill. Plate with your choice of sides (rice, roasted vegetables, salad or potatoes).

If storing leftovers, refrigerate cooled salmon in an airtight container for up to 2 days. Reheat gently in a low oven (275°F / 135°C) for 10–12 minutes or briefly in a covered skillet over low heat to avoid drying.