Ingredients:

  • 4 coho salmon fillets (about 6 oz or 170 g each)
  • Salt and freshly ground black pepper (to taste)
  • 2 tablespoons (30 ml) olive oil
  • 4 tablespoons (56 g) unsalted butter, at room temperature
  • 1 tablespoon (15 ml) fresh lemon juice
  • Zest of 1 lemon
  • 2 tablespoons (10 g) fresh dill, finely chopped

Instructions:

  1. In a mixing bowl, combine room temperature butter, lemon juice, lemon zest, and chopped dill. Mix until well combined and set aside.
  2. Pat the salmon fillets dry with a paper towel. Season both sides generously with salt and freshly ground black pepper.
  3. Heat olive oil in a non-stick skillet over medium-high heat until shimmering. Carefully add the salmon fillets, skin side down. Cook for 4-5 minutes, until the skin is crispy and the salmon is cooked about halfway through. Flip the fillets and cook for an additional 3-4 minutes, or until the internal temperature reaches 145°F (63°C).
  4. Reduce heat to low and add a dollop of the lemon-dill butter on top of each fillet. Allow the butter to melt and coat the salmon for 1-2 minutes.
  5. Plate the salmon fillets with the melted butter drizzled over the top.