Lemon Butter Salmon With Dill Recipe

Introduction

This Lemon Butter Salmon with Dill is a bright and flavorful dish that combines tender roasted salmon with a zesty lemon-butter sauce and fresh dill. Paired with crisp pickled cucumbers, it’s an elegant yet simple meal perfect for any night of the week.

Ingredients

• 1 whole (2 to 2 1/2-pound) salmon fillet
• Salt and black pepper
• 1/4 cup plus 1 tablespoon honey
• 3 tablespoons rice wine vinegar or white wine vinegar
• 2 teaspoons yellow mustard seeds
• 1 lemon
• 3 Persian (baby) cucumbers, scrubbed and thinly sliced
• 1/4 cup unsalted butter, melted and cooled
• 3 tablespoons chopped fresh dill, plus fronds for garnish

Instructions

1. Step 1: Place the salmon on a parchment paper-lined sheet pan and sprinkle all over with salt. If desired, refrigerate uncovered for 1 hour (or up to 4 hours) to draw out excess moisture and enhance flavor.
2. Step 2: In a medium bowl, combine 1 tablespoon honey, the vinegar, mustard seeds, and 1 teaspoon salt. Zest the lemon over the mixture and whisk until well blended. Add the cucumbers and stir to coat. Let stand, stirring occasionally, up to 4 hours.
3. Step 3: About 30 minutes before serving, preheat the oven to 425°F (220°C). If the salmon was refrigerated, remove and pat dry with paper towels, also wiping excess liquid from the pan.
4. Step 4: Squeeze the juice from the zested lemon and whisk with the melted butter, chopped dill, and remaining 1/4 cup honey until smooth. Season the salmon generously with black pepper, then spoon the lemon-butter sauce over it.
5. Step 5: Roast the salmon until a thin knife inserted into the thickest part comes out warm and slides in easily, about 15 to 20 minutes. Spoon any pan sauce over the fish during serving; it will continue to cook slightly.
6. Step 6: Garnish with dill fronds and serve alongside the pickled cucumbers.

Tips & Variations

• Salting and refrigerating the salmon before cooking helps to intensify its flavor and improve texture.
• Substitute rice wine vinegar with apple cider vinegar for a mild tang.
• Try adding thinly sliced red onion to the pickled cucumbers for extra bite.
• For a dairy-free option, replace butter with olive oil.

Storage

Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid drying it out. Pickled cucumbers can be kept separately for up to 4 days in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salmon portions instead of a whole fillet?

Yes, you can use individual salmon portions. Adjust the cooking time slightly, as smaller pieces will cook faster—check for doneness after 10-12 minutes.

What if I don’t have yellow mustard seeds?

If you don’t have yellow mustard seeds, you can omit them or substitute with a small amount of prepared mustard to maintain some tang and depth of flavor.

Lemon Butter Salmon With Dill Recipe

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This Lemon Butter Salmon with Dill recipe features a whole salmon fillet roasted to perfection with a luscious lemony butter sauce infused with fresh dill. Accompanied by tangy pickled Persian cucumbers, this dish balances bright, herbaceous flavors with the rich, tender fish, making it a delightful and elegant meal perfect for any occasion.

• Author: Maya
• Prep Time: 10 minutes plus up to 4 hours refrigerated
• Cook Time: 15 to 20 minutes
• Total Time: Approximately 4 hours 30 minutes including refrigeration
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Salmon and Seasoning

• 1 whole (2 to 2 1/2-pound) salmon fillet
• Salt
• Black pepper

Pickled Cucumbers

• 1/4 cup plus 1 tablespoon honey
• 3 tablespoons rice wine vinegar or white wine vinegar
• 2 teaspoons yellow mustard seeds
• 1 teaspoon salt
• 1 lemon (zested and juiced)
• 3 Persian (baby) cucumbers, scrubbed and thinly sliced

Lemon Butter Sauce

• 1/4 cup unsalted butter, melted and cooled
• 3 tablespoons chopped fresh dill, plus fronds for garnish
• Juice of the zested lemon
• 1/4 cup honey (remaining portion)

Instructions

1. Prepare the Salmon: Place the salmon fillet on a parchment paper-lined sheet pan and sprinkle it all over with salt. For enhanced flavor and texture, refrigerate uncovered for 1 hour or up to 4 hours to draw out excess moisture and intensify savoriness.
2. Make the Pickled Cucumbers: In a medium bowl, combine 1 tablespoon honey, vinegar, yellow mustard seeds, and 1 teaspoon salt. Zest the lemon over the mixture and whisk well. Add the thinly sliced Persian cucumbers and stir to coat thoroughly. Let the cucumbers stand, stirring occasionally, for up to 4 hours to develop a tangy pickled flavor.
3. Preheat the Oven: About 30 minutes before serving, heat the oven to 425°F (220°C). If the salmon was refrigerated, remove it and pat dry with paper towels to remove any excess moisture.
4. Prepare the Lemon Butter Sauce: Squeeze the juice from the zested lemon and whisk it together with the melted and cooled butter, chopped fresh dill, and the remaining 1/4 cup honey until fully blended.
5. Season and Sauce the Salmon: Generously season the salmon fillet with black pepper. Spoon the prepared lemon-butter sauce evenly over the top of the salmon.
6. Roast the Salmon: Place the salmon in the oven and roast for 15 to 20 minutes, until a thin paring knife inserted into the thickest part slides in easily and feels warm to the touch. Spoon any sauce that collects around the pan over the fish during roasting. The salmon should reach just past medium-rare.
7. Garnish and Serve: Remove the salmon from the oven, sprinkle with fresh dill fronds, and serve alongside the pickled cucumbers for a refreshing contrast.

Notes

• Refrigerating the salmon uncovered before cooking helps intensify the flavor by drawing out moisture.
• You can use either rice wine vinegar or white wine vinegar for the pickled cucumbers; both work well.
• Use fresh Persian cucumbers for the best texture and mild flavor.
• Cooking time may vary slightly depending on the thickness of your salmon fillet; adjust accordingly.
• Allow the salmon to rest a few minutes after roasting for juices to redistribute.

Keywords: lemon butter salmon, baked salmon recipe, dill salmon, pickled cucumber salad, healthy fish recipes, easy salmon dinner