Pat the salmon fillets dry with paper towels, then season generously with salt and pepper on both sides.
Heat the skillet over medium-high heat and add the olive oil, letting it warm until it shimmers and begins to gently ripple, releasing a light aroma.
Place the salmon fillets skin-side down in the hot skillet, pressing gently to ensure good contact. Sear for about 3-4 minutes until the skin is crisp and golden, and the edges are slightly translucent.
Use a spatula to carefully flip the fillets and cook for another 3-4 minutes, until the flesh flakes easily with a fork and has a bright, opaque color.
Reduce heat to low, then add the minced garlic, chopped dill, and lemon zest around the fish, letting their fragrant aromas mingle as they warm for about one minute.
Squeeze a little lemon juice over each fillet, brightening the flavor, then gently tilt the pan to baste the fish with the herbal oil and juices for an even more luscious finish.
Once the fish looks flaky and has a slight golden tint on top, remove it from the skillet and let it rest for a minute on a warm plate.
Serve the salmon fillets garnished with additional dill and lemon wedges, showcasing their crispy skin and tender, flaky interior, ready to be enjoyed.
