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Perfect Lemon Dill Butter Salmon: Easy 20-Minute Dinner

lemon dill butter salmon - featured image
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This lemon dill butter salmon is a quick and impressive dinner that converts even the biggest salmon skeptics. Ready in just 20 minutes, it features a bright, herby butter sauce that coats every flake of salmon with rich flavor.

Ingredients

Scale
  • 4 salmon fillets (6 ounces each, skin-on or skinless)
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons fresh lemon juice (from about 1 lemon)
  • 2 tablespoons fresh dill, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon fine sea salt (or to taste)
  • ½ teaspoon freshly ground black pepper
  • Lemon slices (for garnish)
  • Fresh parsley (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Pat salmon fillets dry with paper towels and season both sides with salt and pepper.
  2. In a small bowl, combine softened butter, fresh lemon juice, chopped dill, and minced garlic. Mix until well incorporated. Set aside at room temperature.
  3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place salmon fillets skin-side down (if using skin-on) and cook undisturbed for 3 to 4 minutes.
  4. Flip the salmon fillets using a fish spatula. Cook for another 2 minutes on the second side.
  5. Spoon the lemon dill butter evenly over each fillet, letting it melt and pool around the salmon.
  6. Transfer the skillet to the preheated oven. Bake for 6 to 8 minutes, depending on thickness (7 minutes for 1-inch thick fillets). Salmon should be opaque and flake easily with a fork, or reach 125°F to 130°F internally.
  7. Remove the skillet from the oven and tent loosely with aluminum foil. Let rest for 3 to 5 minutes.
  8. Spoon the pan sauce over the fillets before serving. Garnish with fresh lemon slices and extra dill or parsley if desired.

Notes

For best results, let salmon come to room temperature 15-20 minutes before cooking. Don’t overcrowd the pan; work in batches if needed. Watch the butter carefully to prevent burning. The lemon dill butter can be made up to 3 days ahead and refrigerated. Leftovers keep in the refrigerator for up to 3 days; reheat gently in a low oven or skillet, not the microwave.

Nutrition

Keywords: lemon dill butter salmon, easy salmon recipe, 20-minute dinner, salmon with butter sauce, healthy salmon, gluten-free salmon, low-carb salmon

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