Lemon-Honey Glazed Salmon with Dill and Cucumber Salad
Pan-seared salmon glazed with a bright lemon-honey sauce paired with a refreshing cucumber and dill salad. This mediterranean-inspired seafood ready in about 20 minutes pairs (6 oz each) salmon fillets, lemon juice, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 3 tbsp lemon juice
- 2 tbsp honey
- 2 tbsp olive oil
- 2 cloves, minced garlic cloves
- 1 large, thinly sliced cucumber
- 2 tbsp chopped fresh dill
- 1/3 cup Greek yogurt
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp honey, 2 minced garlic cloves, and 1 tbsp olive oil to make the glaze.
- Step 2: Pat dry 4 salmon fillets and season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat.
- Step 3: Add salmon fillets skin-side down and cook for 4-5 minutes until the edges are crispy and golden. Flip and brush the tops generously with the lemon-honey glaze.
- Step 4: Cook an additional 3-4 minutes while spooning more glaze over the salmon until cooked through and glaze is sticky.
- Step 5: Meanwhile, combine 1 large thinly sliced cucumber, 1/3 cup Greek yogurt, 2 tbsp chopped fresh dill, and a pinch of salt in a bowl. Mix gently to create a creamy cucumber salad.
- Step 6: Serve the glazed salmon alongside the dill cucumber salad for a bright, fresh meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Honey Glazed Salmon with Dill and Cucumber Salad take to make?
Total time is about 20 minutes (10 min prep + 10 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 Lemon-Honey Glazed Salmon with Dill and Cucumber Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Lemon-Honey Glazed Salmon with Dill and Cucumber Salad?
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 Lemon-Honey Glazed Salmon with Dill and Cucumber Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Lemon-Honey Glazed Salmon with Dill and Cucumber Salad?
Mediterranean 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.
