Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin on, pin bones removed
  • 1 tablespoon/15ml olive oil
  • ½ teaspoon/2.5ml sea salt
  • ¼ teaspoon/1.25ml black pepper
  • 1 tablespoon/15g unsalted butter
  • 1 clove garlic, minced
  • 2 tablespoons/30ml mayonnaise
  • 1 tablespoon/15ml fresh dill, chopped
  • 1 tablespoon/15ml lemon juice, freshly squeezed
  • ½ teaspoon/2.5ml Dijon mustard
  • Pinch of salt
  • Pinch of black pepper

Instructions:

  1. Pat salmon fillets dry with paper towels. Score the skin lightly (optional, helps prevent curling). Season with salt and pepper.
  2. In a small bowl, whisk together mayonnaise, dill, lemon juice, Dijon mustard, salt, and pepper. Set aside.
  3. Heat olive oil in a skillet over medium-high heat until shimmering. Place salmon fillets skin-side down in the hot pan. Press down gently with spatula for the first 30 seconds to ensure even contact.
  4. Reduce heat to medium. Cook skin-side down for 6-8 minutes, or until the skin is crispy and golden brown. Observe when salmon is half way cooked and beginning to turn opaque along the sides.
  5. Flip the salmon and add butter and garlic to the pan. Baste the salmon with the melted butter and garlic. Cook for another 2-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
  6. Transfer the salmon to plates. Spoon lemon-dill sauce over each fillet. Serve immediately.