Pan Seared Salmon with Dill Butter
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.
Pan Seared Salmon with Dill Butter
Ingredients
- Two 6oz salmon filets
- 1/2 tablespoon olive oil
- Salt and pepper
- 2 tablespoons salted butter, room temperature (or ghee for paleo)
- 1/4 teaspoon dried dill
- 1 garlic clove, grated or finely minced
- zest of half a lemon
Instructions
- 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.
46 Comments on “Pan Seared Salmon with Dill Butter”
Made paleo with ghee.
Simple + tasty recipe!
Thanks
Thank you! So glad you liked it!
This is the 3rd time I am making this in the last two weeks. So delish!
Hi Sue! I am so honored that you’re here and making my recipes! This is one of my faves too. Dill butter is just perfection!
This was so delicious and easy. Thank you!
So glad you liked it Sue!
This is the only way we make salmon now!! Perfect everytime!!
So thrilled this turned out perfectly for you! Salmon and dill is such a divine flavor combination.
This recipe has been a total game changer to me! Salmon went from a last minute I forgot we need to dinner to a weekly staple! I love Salmon with the skin now ???
I made this last night, and OMG, it was so delicious!! I loved the garlic and dill butter. My 11 yo son had seconds lol! Thanks for sharing.
Yea! I am so happy to hear that Clarisa! And such a mom win that your son liked it too!
This the second time using this recipe and love it not only because it’s so easy, but that butter finish is scrumptious! Since I didn’t have dill either time, I substituted with fresh thyme and that works well!
Oh I’m so happy to hear that Robert! Thank you so so so much! Means the world that you like my recipe, and thanks for taking the time to let me know.
I made this for dinner tonight on the fly and it was amazing. My toddler even took a couple bites! *gasp* I paired it with roasted roots, squash, and Brussels sprouts. Thank you!
I made this last night using red salmon and this was fabulous. I live in Alaska and we fish reds and silver’s. Reds are used for cooking and silver’s are used for canning. I’m curious as to what salmon the people in the lower 48 purchase.Thank you for this recipe.
You are so lucky to live in Alaska where you have access to so many fresh, wild caught fish! Here in California, I get my salmon at Costco. I buy the frozen Wild Alaskan Salmon. I try to never buy farm raised, it’s worth the extra money to me to get the wild. I’m not sure if it’s red or silver though. Didn’t know there were different kinds! And so glad you liked the recipe Gisela! Thanks for letting me know!
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This looks incredible Natalie! I love salmon and am always looking for new ideas to switch things up. The dill butter sounds delicious and can’t wait to give this a try :)
This looks phenomenal! We love salmon, and have it at least once a week but I have my two “go to” recipes for it, so I don’t venture out much, but I definitely have to try this!
OMG. I totally know what you are getting at when you say you “memorialize” a recipe! I hardly ever make a recipe twice. This recipe on the other hand will definitely have to go into my rotation. I love this dill butter addition! Looks fantastic. P.S. CONGRATS ON GETTING ON BLOGHER! xoxo
I need to eat more salmon. This recipe motivates me to do so! i can also think of so many other foods I could slather that dill butter on!
Thanks Tahny! It is one of my favorite “go to” weeknight recipes. And the dill butter is delicious on just about anything. Thanks for stopping by!