Pan-Seared Salmon with Dill Butter

Crispy-skinned pan-seared salmon finished with a fragrant dill butter and lemon — a restaurant-quality spring dinner that's ready in just 15 minutes.

Instructions

1. Prep the salmon: Pat the fillets completely dry with kitchen paper. Season generously with salt and pepper on both sides. Drying the skin is the key to getting it crispy.
2. Make the dill butter: Finely chop the fresh dill and mix with the softened butter, a squeeze of lemon juice, and a pinch of lemon zest. Season and set aside.
3. Heat a frying pan over high heat until very hot. Add a drizzle of oil with a high smoke point.
4. Sear the salmon: Place the fillets skin-side down. Press gently with a spatula for the first 30 seconds to prevent the skin from curling. Cook for 4–5 minutes without moving until the skin is golden and crisp and the flesh has turned opaque about two-thirds of the way up.
5. Flip and cook for a further 1–2 minutes for medium, or 2–3 for well done.
6. Finish: Remove from heat. Place a knob of dill butter on each fillet and let it melt over the top. Squeeze over lemon juice and serve immediately.