Butter Salmon Fillet

👨‍🍳 Method

1. 1
   Pat the fish thoroughly dry with paper towels, especially the skin, and sprinkle the salt and black pepper over the top.

   💡Dry skin is crisp skin: every drop of water on the fish evaporates in the pan and steams it instead of searing.
2. 2
   Heat the olive oil in a heavy pan over high heat.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3. 3
   Lay the fish in the pan in a single layer, skin side down, and fry 4 minutes, until the skin is golden and crisp.

   StoveFrying pan

   💡Don't move the fish for the first few minutes: once the skin is seared it releases from the pan on its own. Press lightly with a spatula at the start so the fillet doesn't curl.
4. 4
   Flip gently, add the butter and garlic and fry 3 minutes, spooning the melted butter over the fish.

   Stove

   💡Basting: tilt the pan slightly and spoon the foaming butter over the fish again and again. This cooks it from the top too, with the flavor of butter and garlic.
5. 5
   Add the lemon juice and lemon zest and cook one more minute.

   Stove
6. 6
   Sprinkle the dill over the top.
7. 7
   Serve immediately alongside stir-fried vegetables or rice.