1.Combine flour and dill in a shallow bowl. Dust salmon in flour, shaking off excess. Coat in egg, then press into crumbs; chill 15 minutes.
2.Heat oil and butter together in a frying pan on high. Cook salmon fingers, in 2 batches, 2-3 minutes each side, until golden and cooked to taste.
3.Drain on paper towel. Serve with watercress salad, aioli and lemon wedges.