Lemon Dill Salmon

1. Pat the salmon dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper.

2. Place your Lancaster No. 8 Cast Iron Skillet over medium-high heat for 3–4 minutes. Add the avocado oil and allow it to shimmer.

3. Place the salmon skin-side down and gently press each fillet with a spatula for the first 20 seconds to prevent curling.

4. Cook undisturbed for 5–6 minutes, allowing the skin to become crisp and the salmon to cook about three-quarters of the way through.

5. Flip and cook for another 2–3 minutes, until the salmon reaches your preferred doneness.

Make the Lemon Dill Butter

1. Reduce the heat to medium-low. Push the salmon to one side of the skillet and add the butter.

2. Once melted, stir in the garlic and cook for about 30 seconds until fragrant. Add the lemon zest, lemon juice, dill, thyme, and crushed red pepper flakes. Stir until everything is well combined.

3. Spoon the warm butter continuously over the salmon for 1–2 minutes.

4. Top each fillet with fresh dill, a sprinkle of flaky sea salt, and garnish with lemon slices.

5. Serve immediately