Thin-Sliced Salmon with Lemon and Dill

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

Quick-seared salmon fillets with a bright lemon-dill finish, perfect for a light weeknight dinner. This pacific northwest-inspired seafood ready in about 25 minutes pairs Salmon fillets, Lemon, Fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, 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.

★ 4.2 (14 ratings) Prep: 10 min Cook: 15 min Serves 2 Pacific Northwest cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 salmon fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 2 tablespoons chopped fresh dill, sautéing for 30 seconds until fragrant.
  3. Step 3: Place salmon fillets skin-side down in the skillet and cook for 4 minutes. Flip and cook for 3-4 more minutes until the salmon is opaque and flakes easily with a fork. Remove from heat and sprinkle with 1 teaspoon lemon zest and 1 tablespoon lemon juice.

Frequently asked questions

How long does Thin-Sliced Salmon with Lemon and Dill take to make?

Total time is about 25 minutes (10 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 Thin-Sliced Salmon with Lemon and Dill?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Thin-Sliced Salmon with Lemon and Dill?

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 Thin-Sliced Salmon with Lemon and Dill 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 Thin-Sliced Salmon with Lemon and Dill?

Pacific Northwest 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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