Instructions

1. Prep the salmon: Pat the salmon completely dry with paper towels and season both sides with salt and pepper.
2. Sear the salmon: Melt 2 tablespoons Kerrygold® High Heat butter in a large cast iron or stainless-steel skillet over medium-high heat. Place salmon in the pan and sear for 5 minutes, or until it releases easily from the pan.
3. Flip and build the sauce: Flip the salmon and reduce heat to medium. Add the remaining butter to the pan. Once the butter is melted, add the shallot and stir to combine.
4. Baste and finish: Tilt the pan and use a spoon to baste the salmon with butter. Cook for another 1-2 minutes then stir in the lemon juice and dill. Baste the salmon again and remove from the heat. Salmon is done when the internal temperature reaches 125-130°F.
5. Serve: Serve immediately, spooning any remaining sauce over the fillets.