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Pat dry all sides of salmon.
In a heated pan with oil, pan sear salmon, skin side up. Sprinkle kosher salt and ground black pepper. Do not move salmon until bottom part starts to turn golden in color, about 3 to 4 minutes upon touching the pan.
Gently turn salmon to cook the side with skin. Season with kosher salt and ground black pepper. Spoon hot oil over salmon as the salmon skin cooks from below, creating a crispier outer layer. Cook for another 3 to 4 minutes or until salmon is golden and flaky. Do not overcook.
Transfer salmon into a paper-lined plate. Set aside.
In another skillet, pour lemon juice then add garlic. Slowly simmer until lemon juice reduces by half.
Melt butter and stir occasionally. Turn off heat then sprinkle some fresh dill.
Transfer salmon in a serving plate. Pour lemon butter sauce over salmon slab. Sprinkle Parmesan cheese, lemon zest, and the remaining fresh dill. Enjoy.