1. Prepare the Salmon: Pat the salmon fillets completely dry with paper towels. Sprinkle evenly with 1 tbsp Kosher salt. Place the fillets, skin side up, on a wire rack set inside a baking sheet. Refrigerate, uncovered, for at least 12 hours (up to 24 hours). This process, known as epidermal desiccation, will form a dry pellicle on the skin, crucial for achieving superior crispness.

2. Prepare the Lemon Dill Emulsion: In a small bowl, whisk together the lemon juice, Dijon mustard, and honey. Slowly drizzle in the extra virgin olive oil while continuously whisking until a thick, emulsified sauce forms. Stir in the chopped fresh dill. Season with salt and freshly ground black pepper to taste. Set aside.

3. Cook the Salmon: Remove the salmon from the refrigerator. The skin should feel dry and slightly tacky. Gently scrape off any excess salt crystals with the back of a knife, being careful not to damage the pellicle.

4. Sear the Salmon: Heat the high smoke point oil in a large, oven safe skillet over medium high heat until it shimmers but does not smoke. Carefully place the salmon fillets, skin side down, into the hot skillet. Press down gently on each fillet with a spatula for the first 30 seconds to ensure even contact and prevent curling.

5. Achieve Crispy Skin: Cook the salmon skin side down for 5-7 minutes, or until the skin is deeply golden brown and crisp. You should see the flesh turning opaque about two thirds of the way up the fillet. Do not overcrowd the pan; cook in batches if necessary.

6. Finish Cooking: Flip the salmon fillets and cook on the flesh side for an additional 1-3 minutes, depending on desired doneness. For medium rare, aim for an internal temperature of 120-125°F.

7. Plate and Serve: Carefully remove the salmon from the skillet. Spoon a generous amount of the lemon dill emulsion onto each plate. Place a salmon fillet, skin side up, on top of the emulsion. Garnish with fresh dill sprigs. Serve immediately.