This classic fish and sauce pairing is ideal for special occasions or weeknight dinners, and takes about 30 minutes to make. The crispiness of the skin is an amazing contrast to the richness soft salmon.
Heat the oil in a large, heavy skillet (preferably nonstick) over medium-high heat. Place the salmon (in batches if necessary) skin side down into the pan and cook for about 4 minutes, giving the filets a little shuffle as you lay them in the pan so that the skin doesn't stick to the bottom.
Reduce the heat to medium and cover the pan. Let the salmon cook for another 3 to 8 minutes or so until it is cooked to your liking. Remove the lid, and let cook for another 30 to 60 seconds to recrisp the skin on the bottom. The skin should be browned and crispy, and the middle of the salmon should have a bit of translucent or deep pinkness inside (if you prefer your salmon cooked through; then give it another minute or two). Remember the salmon will continue to cook a bit once removed from the heat.
Serve hot or warm, skin side up, with the dill sauce.
Notes
Internal Temperatures for Salmon
Medium-rare salmon should be a bit translucent in the center but opaque on the top and bottom. The internal temperature (using an instant-read thermometer) will read between 120 and 125 degrees.
Medium salmon will be a bright dark pink in the center but not quite translucent. An internal temperature will read between 125 and 130 degrees.
Medium-well salmon will be opaque pink throughout. The temp will be around 130 to 135 degrees.
Tips
Make sure the fish and the skin look very fresh, with no tears or discoloration in the skin.
When you place the salmon in the pan, place it skin-side down. Give the fish a little shuffle as you place it in the pan, so the entire skin side gets coated with oil, which will prevent it sticking to the pan.
Then don't move it! Lifting the fish too often will hinder the skin's ability to get crispy before the fish is cooked to your liking.
No matter how you like your salmon cooked, don't forget about carryover cooking. This is the name for the additional cooking your fish will do even once it's removed from the pan because of the residual heat in the fish itself. The temperature will go up slightly, and the fish will cook a bit more in the couple of minutes after you remove it from the heat.
Take carryover cooking into account when you decide when to remove the fish from the pan (and know that if the fish sits in the hot pan after you take it from the heat, it will definitely continue to cook more).
Serve the salmon skin side up, which prevents the skin from steaming on the palate and becoming soggy.