Pat the salmon fillets dry with paper towels. Using your fingers, rub 1 tsp kosher salt and 1/2 tsp black pepper evenly over both sides of each fillet. Sprinkle lemon zest and the minced garlic over the top of each fillet and gently press so they adhere.

Let the seasoned fillets rest at room temperature for 10 minutes while you prepare the glaze and preheat the pan or oven. This evens cooking temperature.

Glaze / sauce

Make the glaze

In a small bowl whisk together 2 tbs olive oil, 2 tbs fresh lemon juice, 1 tbs honey, 1 tsp Dijon mustard and 1 tsp soy sauce until smooth and slightly emulsified. Stir in the 2 tbs chopped fresh dill and taste; adjust seasoning with remaining 1/2 tsp kosher salt and remaining 1/2 tsp black pepper if needed.

Cook & garnish

Pan-sear then finish (preferred)

Heat a large ovenproof skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs unsalted butter. When the butter foams and the pan is hot, place the salmon fillets skin-side down, spacing them so they don’t touch. Press gently for 10 seconds to ensure skin contact. Cook skin-side down without moving for 4–5 minutes until the skin is crisp and the sides are mostly opaque.

Flip the fillets carefully and spoon half of the glaze over the tops. Transfer the skillet to a preheated 400°F (200°C) oven and roast 4–6 minutes more for medium (internal temp ~125–130°F / 52–54°C) or until desired doneness. If you prefer to cook entirely on the stovetop, reduce heat to medium and cook 3–5 minutes after flipping, basting frequently with the glaze.

Finish & serve

Remove the skillet from the oven. Spoon the remaining glaze over the fillets. Transfer each fillet to a warmed plate, garnish with lemon wedges and dill sprigs. Let rest 2 minutes before serving so juices redistribute.