Copper River Sockeye is prized for its rich color, concentrated flavor, and firm texture that holds beautifully under high heat. Crisp skin, medium-rare center, and warm dill butter create a clean but deeply satisfying salmon experience with rich ocean flavor and bright citrus balance.

Ingredient List

• 1.5 lb Copper River Sockeye Salmon Fillets
• Kosher salt
• Fresh cracked black pepper
• 2 tbsp neutral oil

Dill Butter

• 4 tbsp unsalted butter
• 1 tbsp fresh dill, chopped
• 1 garlic clove, grated
• 1 tsp lemon zest

For Serving

• 2 lemons, halved
• Flaky sea salt

Process

1. Remove salmon from refrigeration 20 minutes before cooking and pat dry thoroughly.
2. Season generously with kosher salt and black pepper.
3. Mix butter, dill, garlic, and lemon zest together. Refrigerate until needed.
4. Heat cast iron skillet over medium-high heat.
5. Add neutral oil and place salmon skin-side down.
6. Press gently for the first 30 seconds to prevent curling.
7. Cook 5–7 minutes until skin becomes crisp and golden.
8. Flip carefully and cook 1–2 additional minutes until internal temperature reaches 125–130°F for medium.
9. Grill lemons cut-side down until lightly charred.
10. Rest salmon 2–3 minutes before serving.
11. Spoon dill butter over warm salmon and finish with charred lemon juice and flaky sea salt.