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Pan Seared Lemon Dill Salmon

Pan seared lemon dill salmon pairs crisp, golden skin with tender fillets cooked in a 12-inch skillet. A quick lemon-dill butter adds a bright, herby finish.
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Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 4 salmon fillets 6-ounce, center-cut, skin on, about 1 inch thick
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
For the lemon-dill butter
  • 3 tbsp butter unsalted
  • 1 tbsp lemon juice fresh
  • 1 tbsp dill fresh, chopped

Equipment

  • 1 12-inch skillet

Method
 

  1. Pat the salmon dry.
  2. Season both sides with the salt and pepper.
  3. Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering.
  4. Arrange the salmon skin side down in the skillet.
  5. Reduce the heat to medium and cook the salmon without moving it for 5 to 6 minutes, until the skin is crisp and the fish looks opaque about two-thirds of the way up the sides.
  6. Turn the fillets and cook for 2 to 4 minutes, until the thickest part of each reaches 145°F.
  7. Transfer the salmon to plates.
  8. Remove the skillet from the heat.
  9. Add the butter and swirl until melted.
  10. Stir in the lemon juice and dill.
  11. Spoon the lemon-dill butter over the salmon.
  12. Serve.

Notes

For crisp skin, pat the fillets thoroughly dry before seasoning. Refrigerate leftovers for up to 3 days; freezer: yes. For a dairy-free option, use plant-based butter in place of the unsalted butter.