Description
Flaky, flavorful salmon marinated in a bright dill lemon sauce and cooked to perfection. Pan-seared, baked, or grilled, this recipe is easy and delicious!
Ingredients
Scale
- 4 (6-8 ounce) salmon fillets, skin on or off
- 1/4 cup fresh dill, chopped
- 1 large lemon, zested and juiced
- 2 tablespoons olive oil, extra virgin
- 2 cloves garlic, minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon butter (optional, for extra richness)
- Lemon wedges and fresh dill sprigs, for serving (optional garnish)
Instructions
- Pat the salmon fillets dry with paper towels.
- In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, chopped fresh dill, salt, and black pepper.
- Place salmon fillets in a shallow dish or resealable bag. Pour marinade over salmon, coating evenly.
- Refrigerate for at least 30 minutes, or up to 2 hours.
- Heat a large skillet (preferably cast iron) over medium-high heat. Add 1 tablespoon olive oil.
- Carefully place salmon fillets in the hot pan, skin-side down if using skin-on fillets. Sear for 4-6 minutes, until skin is crispy and golden brown.
- Flip and cook for another 3-5 minutes, or until salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F/63°C).
- If using butter, add it to the pan during the last minute of cooking. Tilt the pan and spoon the melted butter over the salmon.
- Remove from pan and let rest for a few minutes before serving.
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper or aluminum foil.
- Place marinated salmon fillets on the prepared baking sheet, skin-side down if using skin-on fillets.
- Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F/63°C).
- For a slightly browned top, you can broil the salmon for the last 1-2 minutes of cooking. Watch it carefully to prevent burning.
- Remove from the oven and let it rest for a few minutes before serving.
- Preheat grill to medium-high heat. Clean and lightly oil the grill grates.
- Place marinated salmon fillets on the grill, skin-side down if using skin-on fillets.
- Grill for 4-6 minutes per side, or until salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F/63°C).
- Avoid moving the salmon around too much while it’s cooking. Let it sear for a few minutes before attempting to flip it.
- Remove from the grill and let it rest for a few minutes before serving.
- Garnish with fresh lemon wedges and dill sprigs (optional).
- Serve immediately.
- Pairs well with roasted asparagus, steamed green beans, quinoa, rice, mashed potatoes, or a simple salad.
Notes
- Skin-On vs. Skin-Off: Skin-on salmon gets crispy, but skin-off works too. Adjust cooking time slightly for skin-off.
- Spice it Up: Add a pinch of red pepper flakes to the marinade.
- Herb Variations: Try parsley, chives, or tarragon instead of or in addition to dill.
- Sweetness: Add a teaspoon of honey or maple syrup to the marinade for a touch of sweetness.
- Wine Pairing: Sauvignon Blanc or Pinot Grigio.
- Make Ahead: Marinate salmon up to 2 hours in advance.
- Storage: Leftover cooked salmon can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat leftover salmon gently in the oven or microwave. Be careful not to overcook it, as it can become dry.
- Dry Salmon: The most common mistake is overcooking the salmon. Use a meat thermometer to ensure that it reaches an internal temperature of 145°F (63°C). Also, make sure you’re not cooking it for too long.
- Salmon Sticking to the Pan/Grill: Make sure your pan or grill is hot and well-oiled before adding the salmon. Don’t move the salmon around too much while it’s cooking. Let it sear for a few minutes before attempting to flip it.
- Bland Salmon: Make sure you’re using enough salt and pepper. Taste the marinade before adding the salmon and adjust the seasoning as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes