Go Back

Crispy Skin Salmon with Lemon-Dill Butter

Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 people
Course: Main Course
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 2 salmon fillets about 6 oz each, skin on
  • 1 tbsp olive oil or avocado oil
  • Salt and freshly ground black pepper to taste
  • Lemon wedges for serving
For Lemon-Dill Butter (Optional but Wonderful)
  • 2 tbsp unsalted butter softened
  • 1 tsp lemon juice
  • 1 tsp fresh dill chopped (or ¼ tsp dried dill)
  • ½ clove garlic finely minced

Method
 

Prepare the salmon
  1. Pat fillets completely dry with paper towels — moisture prevents crisping.Season both sides lightly with salt and pepper.
Make the lemon-dill butter
  1. In a small bowl, mix softened butter, lemon juice, dill, and garlic.Set aside (you can refrigerate it while cooking).
Preheat the pan
  1. Heat a stainless steel or cast-iron skillet over medium-high heat for 2 minutes. Add oil and swirl to coat evenly.When the oil shimmers, it’s ready.
Sear the salmon (skin-side down)
  1. Lay the salmon gently, skin-side down.Press the fillet flat with a spatula for the first 15–20 seconds to prevent curling.Cook undisturbed for 5–7 minutes, until the skin turns golden and crisp.
Flip and finish
  1. Flip carefully using a fish spatula. Cook for another 1–2 minutes, just until the flesh becomes opaque and flakes easily.
Add the butter
  1. Remove the salmon from heat and top each fillet with a small spoonful of lemon-dill butter. Let it melt slightly before serving.
Serve immediately
  1. Plate the salmon with your favorite side — roasted potatoes, steamed greens, or a light salad.

Notes

Drying the skin is everything: Even a few drops of moisture can ruin the crisping process. I usually pat once, wait 30 seconds, then pat again.
Pan type matters: Cast iron gives the best crust, but stainless steel works beautifully once you get the heat right. Avoid nonstick pans for ultra-crispy results — they trap steam.
Oil temperature: The oil should shimmer but not smoke. If it starts smoking before you add the salmon, reduce the heat slightly and wait 30 seconds.
Don’t flip early: Salmon naturally releases when the skin has crisped enough. If it’s still sticking, wait another 30 seconds instead of forcing it.
Butter variation: Try adding a pinch of chili flakes or a teaspoon of capers to the lemon-dill butter for an extra layer of flavor.
Leftovers: Store in the fridge for up to 2 days. Reheat gently in a dry pan over medium heat, skin-side down, to revive the crispness.