First things first, heat a non-stick skillet over medium heat. If you have a cast-iron skillet, pull it out for a more beautiful sear! Let it warm up for about 3-4 minutes. You want it hot, but not smoking. Testing the heat is simple: flick a drop of water onto the pan. If it dances and evaporates immediately, you’re good to go.

While the pan is heating, let’s prep our salmon. Pat the fillets dry with paper towels. This removes excess moisture and helps achieve that desired crispy finish. Next, take your olive oil and rub it on both sides of the fillets. T

his not only flavors the salmon but also serves as a barrier against sticking. Sprinkle sea salt, lemon zest, chopped dill, and cracked black pepper on both sides, too. We’re building flavor here!

Once the skillet is at the right temperature, gently place your fillets in the pan. Lay them down in the opposite direction of the pan's heat—this avoids splattering and gives you a nice sizzle. Leave them undisturbed for about 4-5 minutes. The goal is a golden-brown crust.

Now, here comes the moment of truth. Carefully flip each fillet using a spatula. Watch for that lovely golden color!

Let the salmon cook for another 3-4 minutes on this side. Salmon is done when it flakes easily with a fork and has an internal temperature of 125-130°F for medium-rare. If you have a meat thermometer, it's a handy tool here.

Once your salmon is cooked to perfection, remove it from the heat. Serve immediately! Garnish with a sprinkle of fresh dill or a slice of lemon if you’re feeling fancy.