Buttery Lemon Dill Salmon Recipe

Ingredients

Main Ingredients

• 4 (6‑oz) salmon fillets, skin on
• 2 tablespoons unsalted butter, divided

Sauce / Marinade

• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 teaspoons lemon zest
• 2 tablespoons chopped fresh dill
• 1 small shallot, finely minced
• 1 clove garlic, minced

Seasonings & Garnish

• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Extra dill sprigs, for garnish

Instructions

Searing the Fillets

1. Heat the Skillet. Place a large oven‑safe skillet over medium‑high heat and add 1  tablespoon of butter. When the butter foams and turns a light amber, the pan is ready for a perfect crust.
2. Sear Skin‑Side First. Lay the fillets skin‑side down, pressing gently for 10 seconds to ensure full contact. Cook for 4‑5 minutes until the skin turns crisp and releases easily; you’ll see the color shift from translucent to opaque about two‑thirds up the side.
3. Flip and Brown. Turn the fillets over and add the remaining 1  tablespoon of butter. Cook another 2‑3 minutes; the flesh should be lightly browned but still pink in the middle, as the oven will finish the cooking.

Creating the Lemon‑Dill Sauce

1. Sauté Aromatics. Reduce heat to medium. Add the minced shallot and garlic to the pan, stirring for 30‑45 seconds until fragrant but not browned. This step builds a savory backbone for the sauce.
2. Deglaze with Lemon. Pour in the fresh lemon juice and lemon zest, scraping the browned bits (fond) from the bottom of the skillet. The acid lifts those caramelized flavors, creating a bright, silky base.
3. Incorporate Butter & Dill. Stir in the remaining butter, letting it melt completely, then fold in the chopped dill. Simmer for 1‑2 minutes until the sauce thickens slightly and coats the back of a spoon.