Pan-Fried Scottish Salmon with Lemon-Dill Butter

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh Scottish salmon pan-fried to crispy skin perfection, topped with a zesty lemon and dill butter sauce. This British-inspired seafood recipe, ready in about 15 minutes, pairs Scottish salmon fillets, sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 5 min Cook: 10 min Serves 2 British cuisine 380 cal/serving

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Ingredients

2 fillets (6 oz each), skin on Scottish salmon fillets
1 tsp sea salt
1/2 tsp black pepper
3 tbsp unsalted butter
2 tbsp, chopped fresh dill
1 tbsp lemon juice
1 tbsp olive oil

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Instructions

Step 1: Pat dry 2 Scottish salmon fillets (6 oz each) with paper towels. Season both sides evenly with 1 teaspoon sea salt and 1/2 teaspoon black pepper.
Step 2: Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and cook for 4-5 minutes without moving until skin is crisp and golden.
Step 3: Flip the fillets carefully and cook for an additional 2-3 minutes until salmon is opaque and flakes easily.
Step 4: In a small bowl, combine 3 tablespoons unsalted butter, 2 tablespoons chopped fresh dill, and 1 tablespoon lemon juice.
Step 5: Remove salmon from pan and place on serving plates. Spoon the lemon-dill butter over the hot fillets to melt and garnish with extra dill if desired.