Pan-Seared Lake Trout with Lemon Dill Butter
Fresh lake trout fillets seared until crisp, finished with a vibrant butter sauce infused with dill and lemon for a light, elegant dinner. This seafood-inspired seafood ready in about 30 minutes pairs (6 oz) lake trout fillets, olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 (6 oz) lake trout fillets
- 2 tbsp olive oil
- 1/2 cup unsalted butter
- 2 tbsp fresh dill
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat lake trout fillets dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Place fillets skin-side down and cook for 4 minutes until golden brown, then flip and cook for 3 more minutes until fish flakes easily.
- Step 3: Remove fillets and set aside. Add remaining 1 tbsp olive oil to the skillet, then melt 1/2 cup unsalted butter over medium-low heat.
- Step 4: Stir in 2 tbsp fresh dill, 1 tbsp lemon juice, and 1/2 tsp lemon zest, cooking for 2 minutes until fragrant and butter is golden.
- Step 5: Return fillets to the skillet, spooning butter sauce over top, and cook for 1 minute to reheat and coat evenly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Lake Trout with Lemon Dill Butter 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 Pan-Seared Lake Trout with Lemon Dill Butter?
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) lake trout fillets from drying out.
Can I substitute ingredients in Pan-Seared Lake Trout with Lemon Dill Butter?
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-Seared Lake Trout with Lemon Dill Butter 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-Seared Lake Trout with Lemon Dill Butter?
Seafood 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.
What others are saying
- ★★★★★
I've tried many seafood recipes and this is hands down the best.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
