Rye Free Dill Butter Salmon

Total time25 min

Prep time10 min

Cook time15 min

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Ingredients

4 servings

4 salmon fillets (6 oz each), skin-on
½ tsp salt
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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