Pan-Roasted Salmon with Garlic Lemon Butter and Dill
Tender pan-roasted salmon fillets glazed with a bright garlic lemon butter sauce and fresh dill for a simple yet elegant dinner. This mediterranean-inspired seafood ready in about 20 minutes pairs salmon fillets, skin on, kosher salt, black pepper 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, skin on
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 cloves garlic cloves, minced
- 2 tbsp fresh lemon juice
- 2 tbsp fresh dill, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 4 salmon fillets and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and cook for 5-6 minutes without moving until skin is crisp and releases easily from the pan.
- Step 3: Flip the salmon and reduce heat to medium. Add 3 tbsp unsalted butter and 3 minced garlic cloves to the pan, spooning the melted butter and garlic over the salmon continuously for 2-3 minutes until the salmon is just cooked through.
- Step 4: Remove the pan from heat and drizzle 2 tbsp fresh lemon juice over the salmon. Sprinkle 2 tbsp chopped fresh dill on top before serving.
Frequently asked questions
How long does Pan-Roasted Salmon with Garlic Lemon Butter and Dill take to make?
Total time is about 20 minutes (8 min prep + 12 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 Pan-Roasted Salmon with Garlic Lemon Butter and Dill?
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 Pan-Roasted Salmon with Garlic Lemon Butter and Dill?
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 Pan-Roasted Salmon with Garlic Lemon Butter and Dill 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 Pan-Roasted Salmon with Garlic Lemon Butter and Dill?
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.
