Pan-Seared Salmon with Dill and Lemon Butter Sauce
Perfectly seared salmon fillets with a vibrant herb-infused sauce, ready in 15 minutes. This american-inspired seafood ready in about 25 minutes blends (6 oz each), skin-on salmon fillets, butter, juice and zest lemon 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 380 calories and feeds 2, 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.
Ingredients
- 2 (6 oz each), skin-on salmon fillets
- 2 tbsp butter
- 1, juice and zest lemon
- 2 tbsp, chopped fresh dill
- 1 clove, minced garlic
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat 2 salmon fillets dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 6-7 minutes until skin is crisp and golden.
- Step 3: Flip salmon and cook for 3-4 minutes more until fish flakes easily with a fork. Transfer salmon to a plate and cover loosely with foil.
- Step 4: Add 2 tbsp butter, 1 minced garlic clove, 2 tbsp chopped dill, and the juice and zest of 1 lemon to the skillet. Simmer for 1 minute, then pour sauce over salmon just before serving.
Frequently asked questions
How long does Pan-Seared Salmon with Dill and Lemon Butter Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Salmon with Dill and Lemon 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-Seared Salmon with Dill and Lemon 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-Seared Salmon with Dill and Lemon Butter Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Salmon with Dill and Lemon Butter Sauce?
American 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
- ★★★★★
My whole family loved this.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
