1. Let the salmon sit at room temperature for about 10 minutes, then pat dry with a paper towel. Season both sides with garlic powder, salt, and pepper.

2. Heat a large skillet over medium-high heat. Add olive oil, then 2 tablespoons of butter. Allow the butter to melt and become bubbly.

3. Place the salmon fillets skin-side up in the hot skillet. Cook undisturbed for 4–5 minutes until a golden crust forms and they release easily from the pan.

4. Flip the fillets, lower the heat to medium, and continue cooking for another 4–6 minutes, or until the salmon is opaque and flakes easily with a fork (internal temperature should reach 145°F).

5. In the last few minutes of cooking, add the remaining 3 tablespoons of butter, minced garlic, and chopped dill. Let the butter melt and swirl the pan gently, spooning the sauce over the salmon.

6. Once cooked through, remove the skillet from heat and stir in the lemon juice and zest.

7. Let the salmon rest for 5 minutes before serving. Pour the lemon-dill butter sauce over the top and garnish with lemon slices if desired.