In our house, sometimes the lifetime of a recipe is short lived. I’ll try out something new, make it a few times until it is perfected, then photograph it to post and memorialize the recipe on the blog forever. After that it will rarely make it back into the rotation since I’m too focused on trying to create and discover new and exciting recipes.
This salmon with dill butter on the other hand? This recipe is seared up in a pan, plopped with compound butter and quickly devoured a few times a month.
It is perfect in every way.
This salmon with dill butter has a lot going for it. First of all, it’s healthy so I can cook it often and eat it guilt free. Great for this “pre-bikini season” time of year when carbs are no longer my best friend but now my sworn enemy. I’m looking at you pasta! This salmon with dill butter has a whopping zero carbs and almost 70 grams of protein. Me likey those numbers.
This salmon with dill butter is a lifesaver on busy nights because it comes together in 15 minutes or less. Seriously! And that includes time to cook up some veggies on the side. I of course love salmon served with asparagus.
This might be the most flavorful 15 minute meal in my repertoire. This is all thanks to the melty and delicious dill butter. You just whip up some room temperature butter, dried dill, garlic and a little lemon zest. Takes this salmon from good to great in seconds.
Oh butter, you make everything better.
- Two 6oz salmon filets
- ½ tablespoon olive oil
- Salt and pepper
- 2 tablespoons salted butter, room temperature (or ghee for paleo)
- ¼ teaspoon dried dill
- 1 garlic clove, grated or finely minced
- zest of half a lemon
- Preheat a medium size skillet over medium high heat. Salt and pepper the salmon filets.
- Dill Butter: Combine the butter, dill, garlic and lemon zest in a small bowl. Stir to combine. Set aside.
- Pan Seared Salmon: In the preheated skillet, add the olive oil and cook the salmon (skin side up if it has skin) for 4-5 minutes on the first side, then flip it and cook another 4-5 minutes. The cook time will depend on the size and thickness of your salmon. You want the inside of the salmon to start to turn opaque and reach 135 degrees.
- After the salmon is cooked, remove from heat and top with 1 tablespoon of the dill butter. Serve immediately. Leftovers will keep refrigerated in an airtight container for 5 days.