Pan-Seared Northern Pike with Lemon-Dill Butter

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

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 drafted and published.

A delicate pan-seared northern pike fillet finished with a bright lemon-dill butter sauce, evoking the fresh flavors from northern waters. This American-inspired seafood recipe, ready in about 25 minutes, pairs northern pike fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 280 cal/serving

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Ingredients

4 fillets, about 6 oz each northern pike fillets
1 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
4 tbsp unsalted butter
2 tbsp olive oil
2 tbsp fresh lemon juice
2 tbsp fresh dill, chopped
2 garlic cloves, minced

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Instructions

Step 1: Pat dry 4 northern pike fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Lightly dredge each fillet in 1/4 cup all-purpose flour, shaking off excess.
Step 2: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until foam subsides and butter is sizzling, about 2 minutes.
Step 3: Add the fillets to the skillet skin-side down and cook for 4-5 minutes without moving until the edges are crispy and golden.
Step 4: Carefully flip the fillets and cook the other side for 3 minutes until the fish is opaque and flakes easily.
Step 5: Remove fish to a plate and reduce heat to medium-low. Add 2 tbsp unsalted butter, 2 minced garlic cloves, 2 tbsp fresh lemon juice, and 2 tbsp chopped fresh dill to the skillet. Stir for 1 minute until fragrant and the butter melts into a bright sauce.
Step 6: Spoon the lemon-dill butter over the fillets and serve immediately.