Pan-searing is simply the best at keeping fish moist and flavorful. Best of all, it takes just about 8 minutes in the pan, with only a few minutes of prep. I serve it with a "browned butter sauce" that basically makes itself...it's simply the pan drippings drizzled over the salmon at the end!
Salmon fillets (I used 2 skin-on, if you're using skinless, reduce the cooking time by about a minute on the first side)
Salt and Pepper
Ground or Dried Dill
3 Tbsp Butter
1 Lemon, or Bottled Lemon Juice (fresh is best)
Season the meat side of your salmon fillets with a light sprinkling of salt and pepper and a little heavier sprinkling of the dill and garlic powder.
Heat 2 Tbsp olive oil in a non-stick skillet with 2 Tbsp of the butter over medium-high heat, until the butter starts to crackle.
Lay the salmon in the pan, skin side down. Squeeze the juice of a couple of lemon wedges over the fillets, then top each with 1/2 Tbsp of Butter. Reduce the heat to medium and cook for about 4 minutes, or until the salmon looks like it's cooked halfway up on the edge. Flip over (don't worry if the butter on top is not melted, just flip it with the salmon) and cook an additional 3 - 4 minutes.
Place 1 fillet on each plate and drizzle the pan drippings on top. Serve with additional lemon wedges, if desired.