Cut salmon into 1/2 lb steaks. Season with ground black pepper and salt. In a medium saucepan, heat olive oil and butter and wait for a wisp of smoke. Add salmon and cook for 3 minutes on each side. Remove and cover with foil to rest.
Drain fats from pan and remove from heat. Get a long match lit and ready and add rye whiskey to hot pan and ignite. Be careful, it will light up really big – 3-4 foot high flames. Shake pan to cook off all the alcohol.
Return to medium high heat and add heavy cream, dill, and a couple grinds of salt and gently whisk for about 10 minutes until it reduces to a nice nape consistency. Spoon over salmon and serve.
Recipe Notes
The salmon can get cool as it rests, so try to cook the pan sauce quick.