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Lemon Dill Salmon Recipe

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This Lemon Dill Salmon recipe offers a perfectly pan-seared salmon fillet flavored with garlic, fresh dill, and a bright lemon butter sauce. In just 20 minutes, you can enjoy a flaky, tender salmon with a crispy exterior, complemented by a rich, aromatic sauce that brings out the best in the fish. It’s a simple, elegant dish ideal for a healthy weeknight dinner or a special occasion.

Ingredients

Salmon

  • 4 salmon filets (approx. 6 oz. each, 1 inch thick)
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • ½ tsp cracked pepper
  • 1 T olive oil

Lemon Dill Butter Sauce

  • 5 T unsalted butter (divided)
  • 2-3 garlic cloves (minced)
  • 3 T lemon juice (freshly squeezed)
  • ½ T lemon zest
  • 2-3 T chopped fresh dill
  • lemon slices (optional, for garnish)

Instructions

  1. Prepare the Salmon: Allow the salmon to sit out for about 10 minutes to come to room temperature. Pat dry with a paper towel to ensure a crispy sear. Season evenly with sea salt, cracked pepper, and garlic powder for well-balanced flavor.
  2. Heat the Skillet: Place a large skillet (about 12 inches) over medium-high heat. Add the olive oil and let it heat until shimmering. Add 2 tablespoons of the butter and allow it to melt and start bubbling, preparing the pan for searing the salmon.
  3. Sear the Salmon: Place the salmon fillets skin side up in the hot butter. Cook undisturbed for 4-5 minutes until the bottom is golden brown and the salmon naturally releases from the pan, forming a crispy crust.
  4. Flip and Continue Cooking: Flip the salmon fillets carefully, reduce the heat to medium, and cook for another 4-6 minutes until the salmon is opaque, flakes easily, and registers 145°F internally for safe consumption.
  5. Add Aromatics and Finish Sauce: In the last few minutes, add the remaining 3 tablespoons of butter, the minced garlic, and chopped fresh dill to the pan. Stir and swirl the butter to melt fully, spooning it over the salmon to infuse flavor. Once cooked through, remove from heat and stir in the fresh lemon juice and zest for a bright finish.
  6. Rest and Serve: Remove salmon from the pan and let it rest for 5 minutes to allow juices to redistribute. Serve with the lemon dill butter sauce poured over top. Garnish with extra lemon zest, chopped parsley, and optional lemon slices. Store any leftovers in an airtight container in the refrigerator for 3-4 days.

Notes

  • Patting salmon dry before cooking is crucial for a crispy skin and good sear.
  • Using fresh lemon juice and zest elevates the flavors significantly; avoid bottled lemon juice.
  • You can substitute fresh dill with dried dill if fresh is unavailable, but reduce the quantity to 1 tablespoon.
  • Internal temperature of 145°F ensures the salmon is safely cooked but still moist.
  • Letting the fish rest after cooking makes it juicier and more flavorful.
  • The recipe can be easily doubled or halved depending on the number of servings needed.

Find it online: https://recipefeastful.com/lemon-dill-salmon-recipe/