Interstitial Cystitis Friendly Dill Butter Salmon
Total time25 min
Prep time10 min
Cook time15 min
4.7(20)
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- ½ tsp salt
- 1 tbsp olive oil
For the dill butter
- 3 tbsp unsalted butter
- 2 tbsp fresh dill, finely chopped
- ¼ tsp fennel seeds, lightly crushed
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels and season both sides evenly with the salt.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Place the fillets skin-side down and cook undisturbed for 5–6 minutes, until the skin is deep golden and the flesh has turned opaque about two-thirds of the way up the sides.
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