Pat the Ora King salmon fillets dry with paper towels. If the fillets are thick (1–1.5 in), leave them whole. Score the skin lightly in two or three places to prevent curling.

Make marinade

In a small bowl combine 2 tbs olive oil, 1.5 tsp kosher salt, 1 tsp black pepper, 1 tbs lemon zest, 2 tbs lemon juice, 1 tsp minced garlic and 2 tbs chopped dill. Whisk until combined.

Marinate

Brush the marinade evenly over both sides of the salmon (reserve a little for finishing if desired). Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). Remove from fridge 15 minutes before cooking.

Accompaniments (optional)

If serving with potatoes and asparagus: Preheat oven to 220°C (430°F). Toss halved baby potatoes with 1 tbs olive oil, 0.5 tsp salt and 0.25 tsp pepper. Roast potatoes cut-side down on a sheet pan for 20 minutes. Add asparagus tossed with a little oil to the pan for the last 8–10 minutes until tender-crisp. Keep warm while cooking salmon.

Cook salmon

Heat pan

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2–3 minutes). Add a thin film of olive oil or a small knob of butter and swirl to coat.

Sear skin-side first

Place the salmon fillets skin-side down in the hot pan. Press gently with a spatula for 10–15 seconds to ensure full skin contact. Cook undisturbed for 4–5 minutes for 1-inch-thick fillets, until the skin is crisp and the fish is cooked about two-thirds of the way up the side.

Finish flesh-side

Flip the fillets and reduce heat to medium. Add 1 tbs butter to the pan and spoon the melted butter over the top of the fillets as they cook for an additional 1.5–2.5 minutes for medium-rare to medium (internal temperature ~50–55°C / 122–131°F). Cook a bit longer if you prefer well done.

Pan Sauce & Finish

Remove salmon

Transfer the cooked fillets to a warm plate and tent loosely with foil to rest for 2–3 minutes.

Build sauce

Lower heat to medium-low. Add 2 tbs butter to the skillet. Sauté the finely minced shallot for 30–45 seconds until softened (don’t brown). Pour in 1 tbs dry white wine or stock and scrape up any browned bits from the pan with a wooden spoon; simmer 30–45 seconds to reduce slightly.

Finish sauce

Stir in 2 tbs heavy cream and 1 tsp rinsed capers. Swirl the pan until the sauce is glossy and slightly thickened (about 1 minute). Adjust seasoning with a pinch of salt and a small grind of black pepper. Remove from heat and stir in 1 tbs chopped parsley and any reserved marinade (if desired) for extra lemon-dill brightness.

Plate

Spoon the warm sauce over the salmon fillets. Serve with lemon wedges alongside and roasted potatoes/asparagus if using.