This is pretty classic for almost any kind of fish. People seem to think that the more off-the-wall the ingredients are, the more "classy" the dish is. In the process, they seem to forget that the simple often trumps the "elegant."
I make this dish myself, on the stovetop. It isn't precisely the same. Most important is NOT to add the dill to the fish while it's cooking. Garlic should also wait until near the end, to avoid burning it.
Dredge thick salmon filets in flour. Avoid the sides as much as possible. Put into a frypan, skin side down, with melted butter, let sit, without being messed around with, until the bottom feels firm to the spatula and browning is visible. (I'm partial to the crisped browned skin.) Turn it carefully (two oiled spatulas help here), and repeat the cooking on the other side. As it cooks, the butter becomes browned butter, which is lovely. (If you want the taste of melted butter, add some at the very end of cooking, but not too much.) By watching the color of the sides, you can know when it's done. The color should be uniformly pale pink, rather than the almost-gelatinous darker color. It is then done. Remove to a plate. After that, squeeze lemon juice into the pan, scraping off all the browned bits. This reduces and strengthens the flavor of the juice, and brings those flavorful bits to your plate. Pour the liquid over the fish, sprinkle with dill (fresh or dried), and it's done. Use lemon or lime, garlic and dill to your taste.
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This is pretty classic for almost any kind of fish. People seem to think that the more...