Take salmon fillets out of the refrigerator 15 minutes before cooking so they reach room temperature. Cold fish drops skillet temperature and causes sticking.

Pat fillets thoroughly dry on both sides with paper towels. Use the back of a chef knife to scrape excess moisture off the skin side and pat dry again.

Season the flesh side generously with kosher salt, cracked black pepper, and garlic powder. Season the skin lightly with salt.

Heat avocado oil in a stainless steel or heavy cast-iron skillet over medium-high heat until shimmering and almost smoking.

Carefully lay salmon fillets skin-side down, away from you to prevent oil splatter. Immediately press down gently on each fillet with a flexible fish spatula for 10 seconds to prevent the skin from curling.

Cook undisturbed skin-side down for 5 to 6 minutes (about 80% of total cooking time) until the skin is golden brown and crackling-crisp, and the flesh has turned opaque halfway up the sides.

Carefully flip onto the flesh side. Add unsalted butter and lemon juice to the pan, baste the fillets with the foaming butter for 1.5 to 2 minutes until internal temperature hits 125°F – 130°F (52°C – 54°C) for medium tender flakiness.

Transfer immediately to warm plates skin-side up to maintain crispiness, garnish with fresh dill, and serve.