Cast Iron Seared Salmon with Lemon-Dill Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 pairs salmon fillets (skin-on), olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 15 min Serves 2 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cast Iron Seared Salmon with Lemon-Dill Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

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.

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