This recipe combines the classic flavors of lemon and garlic with tender salmon for a dish that's both elegant and easy. The technique of searing first and then finishing in the oven ensures perfectly cooked fish with a crispy skin and moist interior.

1. Step 1: Patting the salmon dry helps achieve a better sear and prevents sticking.

   Preheat your oven to 400°F (200°C). Pat the salmon fillets dry with paper towels and place them on a parchment-lined baking sheet, skin-side down.

2. Step 2: This marinade provides the perfect balance of acidity, sweetness, and savory flavors.

   In a small bowl, combine the lemon zest, lemon juice, minced garlic, 2 tablespoons olive oil, chopped dill, honey, salt, pepper, and red pepper flakes (if using). Whisk until well combined.

3. Step 3: A brief marination allows the flavors to penetrate the fish without beginning to 'cook' it in the acidic lemon juice.

   Brush the salmon fillets generously with the lemon-garlic mixture, making sure to coat the tops and sides evenly. Let the salmon marinate at room temperature for 5-10 minutes.

4. Step 4: Starting with a hot pan creates a crispy skin and helps seal in moisture.

   Heat a large oven-safe skillet over medium-high heat. Add the remaining tablespoon of olive oil and the butter. When the butter is melted and begins to foam, carefully place the salmon fillets in the skillet, skin-side down.

5. Step 5: Basting the salmon adds flavor and helps it cook more evenly.

   Sear the salmon for 3-4 minutes until the skin is crispy, then spoon some of the butter mixture over the tops of the fillets.

6. Step 6: Salmon continues to cook after being removed from heat, so it's better to slightly undercook than overcook.

   Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the salmon is just cooked through but still slightly translucent in the center. The internal temperature should reach 125°F (52°C) for medium-rare or 130°F (54°C) for medium.

7. Step 7: Resting allows the juices to redistribute throughout the fish for maximum flavor and moisture.

   Remove from the oven and let the salmon rest for 2-3 minutes. Garnish with lemon slices and additional fresh dill before serving.

Serve this salmon with steamed asparagus, roasted potatoes, or a simple green salad for a complete meal. Leftovers can be flaked and used in salads or grain bowls the next day.