Ingredients:

  • 4 (6 oz) Faroe Island salmon fillets, skin-on (170 g each)
  • 2 tablespoons olive oil (30 mL)
  • Salt and black pepper, to taste
  • 1/2 cup unsalted butter, softened (113 g)
  • Zest of 1 lemon
  • 2 tablespoons fresh parsley, finely chopped (30 g)
  • 1 tablespoon fresh dill, finely chopped (15 g)
  • 1 teaspoon garlic, minced (5 g)
  • Juice of 1/2 lemon

Instructions:

  1. In a mixing bowl, combine softened butter, lemon zest, parsley, dill, garlic, and lemon juice. Mix until well incorporated, then set aside.
  2. Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering.
  4. Place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes without moving them until the skin is crispy.
  5. Carefully flip the fillets and cook for an additional 3-4 minutes, or until the salmon is just cooked through and flakes easily with a fork.
  6. Transfer salmon to plates and top each fillet with a generous dollop of lemon herb butter.