Salmon with Hollandaise

Instructions

1. Prepare the salmon
   Pat the salmon fillets dry with paper towels. Brush each fillet with olive oil and season with salt and pepper. Let sit at room temperature for 10 minutes while preparing the hollandaise sauce.
2. Make the hollandaise base
   In a heatproof bowl set over a pot of barely simmering water (ensure the bowl doesn't touch the water), whisk the egg yolks and lemon juice vigorously until the mixture becomes pale and thickens slightly, about 3-4 minutes.
3. Finish the hollandaise
   Remove the bowl from heat. Very slowly drizzle in the warm melted butter while whisking constantly. If the sauce becomes too thick, add the tablespoon of water. Season with salt, cayenne pepper, and half of the chopped dill. Cover and keep warm.
4. Cook the salmon
   Heat a non-stick skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy. Carefully flip and cook for another 3-4 minutes for medium doneness. The salmon should flake easily but still be slightly pink in the center.
5. Serve
   Place the salmon fillets on warm plates. Spoon the hollandaise sauce generously over each fillet. Garnish with remaining fresh dill and serve with lemon wedges on the side.