Crispy Skin Salmon

1 salmon fillet (about 2 pounds), skin on, 1 1/2 to 2 inches thick 
Coarse Sea salt 
Extra-virgin olive oil 
Freshly ground black pepper 
6 tablespoons butter, room temperature
1/2 lemon


Run your finger up and down the center of the salmon feeling for any pin bones.
Remove any that you find with a needle-nosed pliers or tweezers.
With a sharp knife cutting across the width of the salmon, divide it into equal portions. 

Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat
until the oil is almost smoking, sort of shimmering.
Season the skin side of the salmon with pepper,
and shmear butter on just the skin side of each fillet.
Add the salmon to the pan, skin-side down.
To get super crispy skin, cook the salmon almost to completion, about 6 minutes. 

Season the uncooked side of the salmon with a sprinkle of sea salt and black pepper. Squeeze half the lemon over the slmon to cut any fishy smell or taste. Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes. 


Dill Sour Cream

1 cup sour cream
fresh dill
1/2 lemon
sea salt

Mix sour cream in a bowl with freshly cut dill. 
Sprinkle with a touch of sea salt and squeeze 1/2 lemon juice into the mixture.
Mix well and refrigerate until ready to serve with salmon.