Cast Iron Seared Salmon with Lemon-Dill Sauce
A modern take on a classic, using precise searing techniques to create a crispy skin while keeping the salmon perfectly moist. This american-inspired seafood ready in about 30 minutes blends salmon fillets (skin-on), olive oil, lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 450g salmon fillets (skin-on)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh dill
- 2 tbsp unsalted butter
- 1 clove garlic
Instructions
- Step 1: Pat 450g salmon fillets dry with paper towels and season the skin side with salt and pepper. Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat until shimmering but not smoking.
- Step 2: Place salmon skin-side down in the hot skillet and press gently with a spatula for 10 seconds to ensure even contact, then cook undisturbed for 8-10 minutes until the skin is golden brown and crisp.
- Step 3: Flip the salmon and cook for 3-4 minutes more until the internal temperature reaches 120°F (49°C) for medium-rare, then transfer to a plate.
- Step 4: Reduce heat to medium and add 1 tbsp lemon juice, 1 tbsp fresh dill, and 1 minced garlic clove to the skillet, stirring to deglaze the pan for 1 minute.
- Step 5: Remove from heat and whisk in 2 tbsp cold unsalted butter until the sauce emulsifies and becomes glossy. Pour the sauce over the salmon immediately and serve with additional dill garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cast Iron Seared Salmon with Lemon-Dill Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Cast Iron Seared Salmon with Lemon-Dill Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Cast Iron Seared Salmon with Lemon-Dill Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cast Iron Seared Salmon with Lemon-Dill Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cast Iron Seared Salmon with Lemon-Dill Sauce?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
