Spring Salmon with Dill & Lemon

Ingredients

• ●4 wild salmon fillets (5 to 6 ounces each), skin-on
• ●Salt and freshly ground black pepper
• ●2 tablespoons olive oil
• ●4 tablespoons unsalted butter, divided
• ●Zest of 1 lemon
• ●2 tablespoons fresh dill, finely chopped
• ●2 tablespoons fresh parsley, finely chopped
• ●3 tablespoons lemon juice (from about 2 lemons)
• ●1 tablespoon capers, drained
• ●Lemon wedges, for serving

Method

1. Remove the salmon from the refrigerator 15 minutes before cooking. Pat very dry with paper towels. Season generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering.
3. Place the salmon skin-side down in the pan. Sear without touching for 4 to 5 minutes until the skin is crispy and golden. Flip carefully and cook 3 to 4 minutes more on the flesh side. The fish is done when it flakes easily and is still slightly translucent in the thickest part. Wild salmon cooks fast — check early.
4. Transfer the salmon to a platter and tent loosely with foil to keep warm.
5. Reduce heat to medium-low. Add 2 tablespoons butter to the pan. Once melted, add the lemon zest, dill, and parsley. Swirl in the remaining 2 tablespoons butter and let it foam.
6. Remove from heat. Add the lemon juice and capers — the pan will steam vigorously. Swirl to combine. Taste and adjust: the lemon should brighten, not sour the dish. If it tastes flat, add another squeeze; if sharp, a pinch of sugar balances it.
7. Spoon the dill-lemon sauce over the salmon. Serve immediately with lemon wedges.
8. *Storage:** Best eaten immediately. Leftover salmon can be flaked and used in a salad the next day.
9. *Seasonal note:** The difference between wild and farmed salmon is significant in flavor and texture. Spring wild salmon (also called chinook or king salmon) is at its peak — rich, firm, and deeply colored. If using farmed salmon, reduce cooking time slightly as it's more delicate.