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Lemon Butter Salmon With Dill Recipe

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★★★★★

4.7 from 72 reviews

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/lemon-butter-salmon-with-dill-recipe/