- 2 tbsp unsalted butter, at room temperature, plus 1 tsp, separated
- 1/2 tsp meyer lemon zest
- 1/2 tsp dill, finely chopped
- 1/2 tsp thyme, picked and finely chopped
- 1/2 tsp garlic, minced
- 2 (6-ounce) salmon fillets, skin-on
- 1-2 tbsp olive oil
DirectionsIn a small bowl, combine the 2 tbsp butter, lemon zest, herbs and garlic. Mix until everything is well mixed. Season, to taste, with salt. Set aside.
Heat 1-2 tbsp of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Add 1 tsp butter. Season the salmon on both sides with s&p. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes (if your salmon is thicker than 1 1/2-2 inches you can cook them another minute or two flesh-side down).
Remove from the pan and top with the room temperature compound butter. The butter will melt over and coat the salmon.