Keep four 6-ounce center-cut skinless salmon fillets at 40°F until 15 minutes before cooking. Pat every side dry and brush with 1 teaspoon extra-virgin olive oil. Then season with fine sea salt and black pepper. Press the seasoning lightly with your fingertips and rest the fillets for exactly 10 minutes. Don't leave them longer than 20 minutes or the surface starts releasing water. Next, the coral flesh should look matte with a faint oily sheen and visible pepper specks. The fillets should feel slightly tacky rather than wet. You'll smell clean salmon and pepper, but no sharp fishy odor. If beads of moisture form, blot them once before searing or the crust will steam. The short rest seasons the fish without drawing out excess moisture.

Combine fig preserves and balsamic vinegar with Dijon mustard and minced garlic in a 1.5-quart saucepan. Add fresh thyme leaves and lemon juice. Cook over medium-low heat at about 4 on a 10-dial for 8 to 10 minutes. Whisk every 30 seconds and scrape the bottom in wide circles. Remove the pan and whisk in unsalted butter for 20 seconds. Go past 10 minutes and the fruit sugars can catch along the edges. Meanwhile, the mixture will shift from loose purple-red syrup to a glossy mahogany glaze. Tiny bubbles should rise steadily without splashing. Drag a spoon through the glaze at minute 8. A clean line should hold for 2 seconds before slowly closing. If it smells bitter instead of fruity, remove it immediately. Gentle reduction concentrates flavor without burning the fig sugars.

Heat a 12-inch oven-safe cast-iron skillet over medium-high until the surface reaches about 425°F. Add the remaining 2 teaspoons extra-virgin olive oil and tilt once to coat. Lay the four fillets away from you with uneven spacing. Press each top for 10 seconds and sear without moving for 3 minutes. Flip once and sear the second side for exactly 90 seconds. You'll hear a strong steady sizzle that softens near minute 3. The first side should show an irregular amber crust while the edges turn opaque by about 1/4 inch. If the fillets cling, wait 20 seconds because forcing them tears the surface. Miss the hot window and the fish releases water instead of browning. High heat builds fond before the salmon releases too much moisture.

Brush half of the warm fig balsamic glaze over the four seared fillets and push the glaze toward the uneven edges. Transfer the skillet to a 400°F oven for 6 to 8 minutes. At minute 4, rotate the skillet 180 degrees and brush on 2 more tablespoons. Check the thickest fillet at minute 6. Remove each fillet when its center reaches 145°F. The tops should deepen from amber to glossy mahogany with small dark caramelized patches. The centers should look opaque and flake under light pressure. (I tried 425°F first, the glaze darkened before the thickest fillet reached temperature. 400°F fixed it.) Go beyond 150°F and the layers tighten and dry. Moderate oven heat sets the glaze before the fig sugars burn.

Rest the skillet off heat for 5 minutes in a 68°F to 72°F kitchen. Then lift one fillet onto each plate and spoon the reserved glaze over the center. Tuck two Black Mission fig quarters beside every portion. Scatter fresh dill unevenly and add one lemon wedge. Don't cut during the rest or the juices escape and thin the glaze on the plate. Finally, each fillet should show a dark glossy top and moist coral flakes at one broken edge. The fig quarters stay deep purple and fresh while the dill looks feathery and bright. Squeeze lemon only at the table so the glaze stays thick. If the glaze pools too loosely, let it sit 1 minute before serving. Resting lets the salmon fibers relax and hold their moisture.