Begin by patting the salmon fillets dry with paper towels, then season both sides generously with salt and pepper to enhance flavor and help crisp the skin during cooking.
Heat the skillet over medium-high heat, then add the olive oil, letting it warm until shimmering and slightly glistening — this ensures a crispy sear.
Place the salmon fillets skin-side down into the hot pan, pressing gently with a spatula to promote full contact. Hear a sizzle as the skin starts to crisp and turn golden brown, about 3-4 minutes.
Use tongs to carefully flip the fillets and cook for another 2-3 minutes, until the fish is just opaque and flakes easily with a fork.
Meanwhile, zest the lemon directly over the fish to release bright, fragrant oils, then cut the lemon in half and squeeze fresh lemon juice over the fillets for a lively, citrusy flavor.
Sprinkle the chopped dill evenly over the salmon fillets, pressing gently to help it adhere and infuse the dish with its fresh aroma.
Allow the salmon to cook for another minute, letting all the flavors meld and the citrus juice lightly reduce, creating a glossy, flavorful glaze.
Once cooked through and golden on the skin, remove the fillets from the pan and transfer to a serving plate. Let them rest for a minute to settle the juices.
Optionally, garnish with additional dill or lemon slices, then serve immediately while the skin is crisp and the flesh is tender and flaky.
