Pat salmon fillets thoroughly dry on both sides and season with kosher salt and pepper.

Heat avocado oil in a large skillet over medium-high heat until shimmering.

Place fillets skin-side down and press gently for 20 seconds to prevent curling.

Cook undisturbed for 5 minutes until skin turns deep golden brown and releases easily.

Flip fillets, add butter and garlic to pan, and baste fish with foaming butter for 3 minutes.

Stir in lemon juice and chopped dill before serving hot with lemon wedges.