Remove the salmon from the refrigerator 15–20 minutes before cooking to come closer to room temperature. Pat the fillet very dry with paper towels, especially the skin side, to ensure proper sear.

Check for pin bones by running your fingers along the flesh. Remove any with kitchen tweezers if present.

Season the flesh side evenly with kosher salt, black pepper, garlic powder, and lemon zest. Lightly season the skin side with a pinch of salt.

Finishing & Cooking Fats

Pan-Sear and Finish

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2 minutes). Add 1 tablespoon extra-virgin olive oil and swirl to coat.

Place the salmon fillet skin-side down in the hot pan. Press gently with a spatula for 10 seconds to ensure even contact so the skin doesn't curl. Reduce heat to medium.

Cook skin-side down, undisturbed, for 4–6 minutes depending on thickness (about 4 minutes per 3/4-inch thick fillet) until the skin is crisp and you can see the salmon color move up the side about two-thirds of the way.

Flip the fillet carefully and add 1 tablespoon unsalted butter to the pan. Tilt the pan slightly and spoon the melted butter over the top of the salmon for 30–60 seconds to baste and finish cooking. Cook an additional 30 seconds to 2 minutes until internal temperature reaches 120–125°F (49–52°C) for medium-rare to medium, or 130–135°F (54–57°C) for medium-well. Total cook time will be roughly 6–8 minutes.

Remove the salmon from the pan and transfer to a plate. Let rest for 2–3 minutes to finish carryover cooking.

While the salmon rests, add 1 tablespoon fresh lemon juice to the pan and swirl to pick up browned bits; remove from heat and stir in 1 tablespoon chopped fresh dill. Spoon this pan sauce over the salmon.

Serve the salmon with lemon wedges and additional fresh dill if desired.