|1 tsp||Lemon juice|
If possible, use fresh salmon fillet with skin for salmon, as it tastes particularly juicy and aromatic. The skin prevents the salmon from decomposing during frying. Rinse salmon under running water. Scrape off the scales with a knife against the direction of growth. Dry, sprinkle with lemon juice and season with pepper and salt. Heat butter in a frying pan. Lightly fry the salmon on top. Turn to the skin side. Reduce temperature. Let simmer for 5 to 8 minutes. Do not set the temperature too high, otherwise protein will escape and the salmon may become dry. Serve with lemon slices and dill.