METHODS
In a large
skillet over medium-high heat, heat oil. When oil is hot but not smoking, add
salmon skin-side up and season with salt and pepper. Cook salmon until deeply
golden, about 6 minutes, then flip over.
Add wine, juice
of 1 lemon, garlic, and red pepper flakes. Bring to a simmer and cook, basting
salmon occasionally with a spoon. When salmon is opaque, remove from skillet.
Add butter and remaining lemon juice to pan and whisk to combine with the
sauce. Let simmer until thickened slightly, 2 minutes.
Drizzle with pan sauce and topped with fresh lemon slices and dill.
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