Pan-Roasted Salmon with Lemon and Dill Butter Sauce

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

Salmon fillets pan-roasted to flaky perfection, topped with a bright lemon-dill butter sauce. This general-inspired seafood ready in about 22 minutes blends (6 oz each) salmon fillets, salt, black pepper 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 390 calories and feeds 4, 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.

Prep: 10 min Cook: 12 min Serves 4 390 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 4 salmon fillets evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until hot but not smoking. Place salmon fillets skin-side down and cook for 5-6 minutes until the skin is crisp and the flesh is opaque halfway up the sides.
  3. Step 3: Flip the fillets and cook for an additional 2-3 minutes until the salmon is just cooked through.
  4. Step 4: Remove the salmon to a warm plate. Reduce heat to medium-low and add 3 tbsp unsalted butter, 1 minced garlic clove, and 2 tbsp lemon juice to the skillet. Stir gently until the butter melts and the sauce is fragrant.
  5. Step 5: Remove from heat and stir in 2 tbsp chopped fresh dill. Spoon the lemon-dill butter sauce over the salmon fillets before serving.

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Frequently asked questions

How long does Pan-Roasted Salmon with Lemon and Dill Butter Sauce take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Roasted Salmon with Lemon and Dill Butter 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 Pan-Roasted Salmon with Lemon and Dill Butter 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 Pan-Roasted Salmon with Lemon and Dill Butter Sauce 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 Lemon and Dill Butter Sauce?

General 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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