Pat the salmon fillets dry with paper towels. Place them skin-side down on a plate or shallow dish. In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, minced garlic, chopped fresh dill (or dried), 1 teaspoon honey or maple syrup, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Spoon or brush the marinade evenly over the flesh of each fillet (avoid excessive pooling on the skin). Cover and refrigerate to marinate for 15–30 minutes. Do not marinate longer than 30 minutes for best texture and to avoid 'cooking' the fish with the acid.

Pan/Finishing

Cook the salmon

Remove the salmon from the refrigerator about 5 minutes before cooking to take the chill off. Heat a large nonstick or stainless-steel skillet over medium-high heat for 1–2 minutes until hot. Add 1 teaspoon olive oil and swirl to coat. Place salmon fillets skin-side down in the pan, spacing them so they do not touch. Press each fillet gently with a spatula for 10 seconds to ensure good skin contact. Cook skin-side down for 4–5 minutes without moving, until the skin is crisp and the fish is cooked about two-thirds of the way up the side.

Finish on the flesh side and baste

Carefully flip the fillets using a spatula. Add 1 tablespoon unsalted butter to the pan and tilt the pan slightly; spoon the foaming butter over the tops of the fillets (basting) while cooking the flesh side for 1–2 minutes more, until the salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium. Cook a minute longer if you prefer well done (135°F / 57°C).

Rest and serve

Transfer the salmon to a platter skin-side up and let rest for 2–3 minutes. Spoon any pan juices over the fillets, garnish with lemon slices and chopped parsley or extra dill. Serve immediately.