Pan-Seared Lemon Herb Salmon

Ingredients

• 4 Each skin-on salmon fillets - 4 (6-ounce fillets), Four 6-ounce fillets; cook skin-side down first.
• 1 Teaspoon kosher salt - 1 (teaspoon)
• 0.5 Teaspoon black pepper - 1/2 (teaspoon)
• 1 Tablespoon olive oil - 1 (tablespoon)
• 2 Tablespoon unsalted butter - 2 (tablespoons)
• 2 Count garlic cloves, minced - 2 (cloves), minced
• 1 Each lemon, zested and juiced - 1 (large), Use both zest and juice.
• 2 Tablespoon fresh parsley, chopped - 2 (tablespoons), chopped
• 1 Tablespoon fresh dill, chopped - 1 (tablespoon), chopped

Instructions

1. Prep aromatics, citrus, and herbs

   1. *Mince the garlic*, *zest and juice the lemon*, and *chop the parsley and dill* before heating the skillet.

2. Dry and season the salmon

   2. Pat the salmon very dry with paper towels, then season both sides with *kosher salt* and *black pepper*.

3. Start searing skin-side down

   3. Heat the olive oil in a large skillet over medium-high heat until *shimmering*, then place the salmon *skin-side down* in the pan.

4. Crisp the skin

   4. Sear without moving for *4 to 5 minutes*, pressing gently with a spatula for the first minute, until the skin is *crisp and golden*.

5. Finish cooking the salmon

   5. Flip the salmon and cook for *2 to 4 minutes*, until the flesh is *opaque and flakes easily*.

6. Make the garlic butter

   6. Reduce heat to low, add the butter and garlic, and cook for *30 seconds* until the garlic is *fragrant*.

7. Finish with lemon and herbs

   7. Stir in the lemon zest, lemon juice, parsley, and dill, then spoon the *lemon herb butter* over the salmon for *30 to 60 seconds*.

8. Serve

   8. Remove from the skillet and serve immediately with the *pan sauce* spooned over the *seared salmon*.