Pan-Seared Salmon with Lemon-Dill Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent salmon fillets with a bright lemon-dill crust, served with a simple side of roasted asparagus. This american-inspired seafood (keto) ready in about 20 minutes pairs (6 oz each) salmon fillets, olive oil, finely chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 395 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.

★ 3.9 (15 ratings) Prep: 10 min Cook: 10 min Serves 4 American cuisine 395 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 4 salmon fillets (6 oz each) dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Mix 1 tbsp fresh dill, 1 tbsp lemon zest, 1/2 tsp garlic powder, and 1 tbsp olive oil in a small bowl to form a paste.
  3. Step 3: Spread the paste evenly over the top of each salmon fillet.
  4. Step 4: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  5. Step 5: Place salmon fillets skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy and golden.
  6. Step 6: Flip and cook for 3-4 minutes until the salmon is cooked through and flakes easily with a fork.
  7. Step 7: Remove from skillet, top with lemon slices, and sprinkle with 1/4 cup fresh dill for garnish.

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Frequently asked questions

How long does Pan-Seared Salmon with Lemon-Dill Crust take to make?

Total time is about 20 minutes (10 min prep + 10 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 Salmon with Lemon-Dill Crust?

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 each) salmon fillets from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Lemon-Dill Crust?

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 Lemon-Dill Crust 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.

Is Pan-Seared Salmon with Lemon-Dill Crust keto?

Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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