Pan-Fried Salmon in a Dill and Butter Sauce

Meanwhile, chop 1 tbsp of fresh dill leaves and keep to the side. Season the salmon fillets on both sides with a pinch of salt and pepper and pre-heat your grill to high.

Pre-heat a frying pan on medium-high heat with 1 tbsp of olive oil. Once the pan is hot lay in the salmon skin side down. Leave it to cook for around 4 mins and resist the urge to move the fish, as it may stick to the pan.

Remove the pan from the heat and put under the grill for around 5 mins with the handle facing outwards.

After 5 mins take the pan from under the grill using a tea towel or oven glove to touch the hot handle. Place the pan back on the hob and add 1 tsp of butter (if you don’t have butter use olive oil instead).

Once the butter has melted and starts to foam squeeze in the juice of a ⅓ of the lemon and spoon the juices over the salmon, then remove it to a plate.

Add another couple of tsp of butter to the pan and cook until it foams and goes slightly brown (they call this ‘beurre noisette’, but you can call it foamy butter). Take the frying pan off the heat, scatter in the dill and the capers and season with a bit of salt and black pepper.