Pat salmon skin dry with paper towels for 2 minutes to remove surface moisture. Season both sides with salt and black pepper just before cooking.
4 fillets salmon, 1 tsp salt, 0.5 tsp black pepper
Heat a nonstick or cast iron skillet over medium-high heat for 3 minutes. Add olive oil and swirl to coat the pan; the oil should shimmer but not smoke.
2 tbsp olive oil
Place salmon fillets skin-side down and press gently with a spatula for 10 seconds to ensure contact. Cook without moving for 4-5 minutes until the flesh turns opaque halfway up the sides.
4 fillets salmon
Slide a thin spatula under each fillet and flip in one motion. Add butter to the pan if using. Cook 3-4 minutes more until the salmon reaches an internal temperature of 140-145°F.
4 fillets salmon, 1 tbsp butter
Remove salmon to a plate and let rest for 3 minutes. Whisk together Greek yogurt, fresh dill, lemon juice, minced garlic, and Dijon mustard in a bowl. Season with salt and pepper to taste and serve alongside the salmon.
3 tbsp fresh dill, 2 cloves garlic, 2 tbsp lemon juice, 0.5 cup Greek yogurt, 0.5 tsp black pepper, 1 tsp Dijon mustard
