Perfectly cooked salmon becomes restaurant-worthy when paired with a vibrant lemon dill butter sauce. This Salmon and Lemon Dill Butter recipe is incredibly easy, elegant, and ready in under 30 minutes. The bright, herby sauce soaks into the flaky fish for a harmonious bite every time.
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Why You’ll Love This Salmon and Lemon Dill Butter
- Quick & Foolproof: Ready in about 25 minutes with straightforward steps.
- Versatile Sauce: Also great on roasted veggies, chicken, or pasta.
- Fancy Feel: Impressive results with minimal effort and quality ingredients.
- Balanced Flavors: Lemon cuts the richness, while dill adds fresh herbal notes.
Ingredients & Tools
- 4 salmon fillets (about 150–180 g each), skin-on or skinless
- 2 tbsp olive oil
- 1/2 tsp sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 100 g unsalted butter, cubed
- 3 garlic cloves, minced
- Juice of 1 large lemon (about 3–4 tbsp)
- 1 tbsp fresh lemon zest
- 15 g fresh dill, finely chopped
- 2 tbsp capers, drained (optional, for a briny kick)
Tools: A large, oven-safe skillet (like cast iron or stainless steel), microplane or zester, citrus juicer, and a spatula or fish turner.
Notes: Use fresh dill and real butter for the brightest flavor. Don’t skip the lemon zest—it adds an extra citrus aroma.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 30 g |
| Carbs: | 2 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Bring your salmon to room temperature. If you take the salmon out of the fridge about 15–20 minutes before cooking, it will cook more evenly. Cold fish straight from the refrigerator can seize up and cook unevenly, leading to a dry exterior and undercooked center.
- Pat the salmon fillets completely dry. Use a paper towel to thoroughly dry the surface of the salmon. This is the secret to getting that beautifully crisp, golden-brown sear instead of a steamed, pale exterior.
- Use fresh dill, not dried. I know it’s tempting to reach for the dried herbs, but in this sauce, fresh dill is non-negotiable. It has a much more delicate, aromatic flavor that really shines through. Dried dill can taste a bit dusty and lacks that fresh punch.
- Don’t be shy with the lemon. The acidity is what balances the richness of the butter and salmon. Taste your sauce as you go and adjust accordingly—you might find you want an extra squeeze at the end for that perfect zing.
How to Make Salmon and Lemon Dill Butter
Step 1: Start by preparing your salmon. Pat the fillets completely dry with paper towels—this is crucial for a good sear. Season both sides generously with the sea salt and black pepper. Let them sit for a few minutes while you prep your other ingredients. Mince the garlic, chop the dill, and zest and juice your lemon. Having everything ready to go makes the cooking process smooth and stress-free.
Step 2: Heat the olive oil in your large skillet over medium-high heat. You’ll know the pan is ready when the oil shimmers. Carefully place the salmon fillets in the pan, presentation-side down (that’s the side that didn’t have the skin). You should hear a satisfying sizzle. Resist the urge to move them! Let them cook undisturbed for 4–6 minutes, until a beautiful golden-brown crust forms.
Step 3: Gently flip the salmon fillets using a spatula. If you’re using skin-on salmon, the skin should release easily when it’s ready. Cook for another 2–4 minutes on the second side, depending on the thickness of your fillets. For medium, the salmon should feel firm but still have a little give when pressed. Remove the salmon from the pan and set it aside on a plate.
Step 4: Reduce the heat to medium-low. Add the cubed butter to the same pan. It will melt and foam—this is normal! Swirl the pan occasionally. Once melted, add the minced garlic and cook for about 30–60 seconds, just until it becomes fragrant. You don’t want to burn the garlic, or it will turn bitter.
Step 5: Now, pour in the fresh lemon juice and add the lemon zest. The pan will sizzle and the sauce might bubble up—this is the flavor building! Stir everything together, scraping up any of those delicious browned bits from the bottom of the pan. Those bits are packed with flavor.
Step 6: Stir in the freshly chopped dill and the capers, if using. Let the sauce simmer gently for about a minute to let the flavors meld. You’ll notice the sauce will thicken slightly and become wonderfully aromatic. Taste it and adjust the seasoning with a pinch more salt or pepper if needed.
Step 7: Return the salmon fillets to the pan, spooning the lemon dill butter sauce over the top. Let them warm through for a minute in the sauce. This final step allows the salmon to soak up all that amazing flavor. Serve immediately, making sure to pour any extra sauce from the pan over each portion.
Storage & Freshness Guide
- Fridge: Store leftover salmon and sauce in an airtight container for up to 2 days.
- Freezer: Freezing is not recommended; the sauce may separate and texture can suffer.
- Reviving: Reheat gently in a covered skillet over low heat to avoid overcooking.
Serving Suggestions
Complementary Dishes
- Garlic Herb Roasted Asparagus — The earthy, crisp-tender asparagus is a perfect vehicle for soaking up the extra lemon dill butter sauce.
- Creamy Parmesan Risotto — The rich, cheesy rice provides a luxurious base that complements the flaky texture and bright flavors of the salmon beautifully.
- Simple Arugula Salad — A light salad with a lemon vinaigrette adds a peppery freshness that cuts through the richness and cleanses the palate.
Drinks
- A Crisp Sauvignon Blanc — Its citrusy and herbal notes mirror the flavors in the dish, creating a harmonious pairing that feels both refreshing and elegant.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are wonderfully refreshing and help balance the buttery sauce.
- A Light Pinot Noir — If you prefer red, a light-bodied pinot noir with its red fruit notes won’t overpower the delicate flavor of the salmon.
Something Sweet
- Lemon Sorbet — Continuing the citrus theme, a clean, sharp lemon sorbet is the perfect palate-cleansing finish that feels light and refreshing.
- Almond Shortbread Cookies — Their buttery, nutty flavor and crumbly texture provide a simple, satisfying contrast to the main course.
- Fresh Berry Pavlova — The sweet meringue, tart berries, and billowy cream offer a delightful and visually stunning end to the meal.
Top Mistakes to Avoid
- Mistake: Overcooking the salmon. Salmon continues to cook after you take it out of the pan (carryover cooking). It’s better to pull it off the heat when it’s still a touch under your desired doneness. Overc
Salmon And Lemon Dill Butter
Make restaurant-quality Salmon and Lemon Dill Butter at home in under 30 minutes. This easy, elegant recipe features a vibrant, herby sauce. Get the recipe now!
Ingredients
For the salmon:
-
4 salmon fillets (about 150–180 g each, skin-on or skinless)
-
2 tbsp olive oil
-
1/2 tsp sea salt (plus more to taste)
-
1/4 tsp freshly ground black pepper
For the lemon dill butter sauce:
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100 g unsalted butter (cubed)
-
3 garlic cloves (minced)
-
1 large lemon (juiced, about 3–4 tbsp)
-
1 tbsp fresh lemon zest
-
15 g fresh dill (finely chopped)
-
2 tbsp capers (drained, optional, for a briny kick)
Instructions
-
Start by preparing your salmon. Pat the fillets completely dry with paper towels—this is crucial for a good sear. Season both sides generously with the sea salt and black pepper. Let them sit for a few minutes while you prep your other ingredients. Mince the garlic, chop the dill, and zest and juice your lemon. Having everything ready to go makes the cooking process smooth and stress-free.01
-
Heat the olive oil in your large skillet over medium-high heat. You’ll know the pan is ready when the oil shimmers. Carefully place the salmon fillets in the pan, presentation-side down (that’s the side that didn’t have the skin). You should hear a satisfying sizzle. Resist the urge to move them! Let them cook undisturbed for 4–6 minutes, until a beautiful golden-brown crust forms.02
-
Gently flip the salmon fillets using a spatula. If you’re using skin-on salmon, the skin should release easily when it’s ready. Cook for another 2–4 minutes on the second side, depending on the thickness of your fillets. For medium, the salmon should feel firm but still have a little give when pressed. Remove the salmon from the pan and set it aside on a plate.03
-
Reduce the heat to medium-low. Add the cubed butter to the same pan. It will melt and foam—this is normal! Swirl the pan occasionally. Once melted, add the minced garlic and cook for about 30–60 seconds, just until it becomes fragrant. You don’t want to burn the garlic, or it will turn bitter.04
-
Now, pour in the fresh lemon juice and add the lemon zest. The pan will sizzle and the sauce might bubble up—this is the flavor building! Stir everything together, scraping up any of those delicious browned bits from the bottom of the pan. Those bits are packed with flavor.05
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Stir in the freshly chopped dill and the capers, if using. Let the sauce simmer gently for about a minute to let the flavors meld. You’ll notice the sauce will thicken slightly and become wonderfully aromatic. Taste it and adjust the seasoning with a pinch more salt or pepper if needed.06
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Return the salmon fillets to the pan, spooning the lemon dill butter sauce over the top. Let them warm through for a minute in the sauce. This final step allows the salmon to soak up all that amazing flavor. Serve immediately, making sure to pour any extra sauce from the pan over each portion.07
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