Ingredients:

  • 4 salmon fillets (6 oz / 170g each)
  • 1 tsp Kosher salt
  • 1/2 tsp Cracked black pepper
  • 1 tbsp Avocado oil
  • 1 tbsp Unsalted butter
  • 2 cloves Garlic, minced
  • 1 large lemon, zested and juiced
  • 1/2 cup Fresh dill, finely chopped
  • 1/4 cup Heavy cream
  • 1 tsp Dijon mustard

Instructions:

  1. Pat the salmon fillets completely dry with paper towels to ensure a crispy exterior. Season with salt and pepper immediately before cooking.
  2. Heat avocado oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Place salmon skin-side down (or top side down if skinless). Press lightly with a spatula for 10 seconds.
  3. Cook undisturbed for 4 mins until the edges turn opaque and golden.
  4. Gently flip the fillets and cook for another 2 mins.
  5. Reduce heat to medium. Toss in butter and minced garlic until they smell fragrant and nutty.
  6. Pour in the lemon juice and Dijon mustard, scraping up any browned bits from the pan.
  7. Stir in heavy cream and fresh dill. Spoon the bubbling sauce over the fillets for 1 minute.
  8. Remove from heat. Let the salmon sit for 2 mins until the sauce thickens slightly.