This Lemon Dill Salmon is super tasty and simple to make! The salmon is juicy, and the garlic, white wine, and butter sauce brings everything together with a zesty hug of lemon and dill.
I love serving this with a side of veggies or rice. It feels fancy but really isn’t! Just pop it in the pan and let the delicious smells do the talking. Can you smell it already? 😋
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are key to this dish. If you’re looking for a budget option, consider using trout; it’s delicious and cooks similarly. Canned salmon can also work in a pinch but will have a different texture.
White Wine: You can use any dry white wine, but if you don’t want to use alcohol, try using chicken broth with a splash of vinegar or lemon juice instead. This brings a nice acidity that balances the flavors.
Dill: Fresh dill is perfect here, but if you don’t have it, you can use dried dill. Just use about one-third of the amount listed since dried herbs are more potent. You could also substitute with parsley or tarragon for a different twist.
Butter: Unsalted butter is preferred, as it allows more control over seasoning. For a healthier option, you can use olive oil or even a plant-based butter substitute.
How Do You Get Perfectly Cooked Salmon?
Getting your salmon just right can be tricky. Here are some tips to ensure it’s juicy and flavorful:
- Start with room-temperature salmon. Take it out of the fridge about 20 minutes before cooking. This helps it cook evenly.
- Use medium-high heat for a crispy exterior. Don’t overcrowd the pan; cook in batches if necessary.
- Let the salmon cook undisturbed on one side for a few minutes. Flipping too soon can break the fillet. Wait for a golden crust!
By practicing these techniques, you’ll have perfectly seared salmon every time, paired beautifully with that rich, zesty sauce. Happy cooking!
Lemon Dill Salmon with Garlic, White Wine, and Butter Sauce
Ingredients You’ll Need:
For the Salmon:
- 4 salmon fillets (6 oz each), skin on or off as preferred
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Sauce:
- 3 tablespoons unsalted butter
- 4 garlic cloves, thinly sliced
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- Juice of 1 lemon (about 3 tablespoons)
- Zest of 1 lemon
- 2 tablespoons fresh dill, chopped (reserve some for garnish)
- Lemon slices, for garnish
- Optional: pinch of red pepper flakes (for a subtle heat)
How Much Time Will You Need?
This delightful dish takes about 30 minutes to prepare. You’ll spend around 10 minutes prepping the salmon and ingredients, followed by about 20 minutes cooking it to ensure everything is bursting with flavor. Perfect for a quick weeknight dinner or special occasion!
Step-by-Step Instructions:
1. Prepare the Salmon:
Begin by patting the salmon fillets dry with paper towels. This step is crucial for getting that lovely sear! Season both sides generously with salt and pepper to enhance the flavors.
2. Sear the Salmon:
In a large skillet, heat olive oil over medium-high heat. When the oil is shimmering hot, carefully add the salmon fillets, placing them skin-side down if applicable. Let them cook without moving for 4-5 minutes until the skin is nice and crispy, and the underside is golden brown.
3. Flip the Salmon:
Using a spatula, gently flip the salmon. Cook for an additional 2-3 minutes until the salmon is nearly cooked through but still moist in the center. Once done, remove it from the skillet and set aside on a warm plate.
4. Make the Sauce:
Lower the heat to medium and add the unsalted butter to the same skillet. Allow it to melt before adding the thinly sliced garlic. Sauté for about 1 minute, just until fragrant and lightly golden—be careful not to burn the garlic!
5. Add Wine and Reduce:
Pour in the white wine and bring it to a gentle simmer. Allow it to reduce for about 2-3 minutes, scraping any delicious browned bits off the bottom of the pan to incorporate into the sauce.
6. Add Lemon and Dill:
Stir in the lemon juice, lemon zest, and chopped dill. If you like a little heat, now’s the time to add a pinch of red pepper flakes. Let the sauce simmer for another 1-2 minutes to meld all those lovely flavors and slightly thicken.
7. Return Salmon to Skillet:
Gently place the salmon back into the skillet, spooning some of that aromatic sauce over the fillets. Let it cook for just 1 more minute to rewarm the salmon and let those flavors blend.
8. Serve:
Carefully transfer the salmon to serving plates, spooning extra sauce over each piece. Garnish with the reserved fresh dill and some lemon slices for a bright touch.
9. Enjoy!
Serve immediately with your favorite sides like steamed vegetables or fluffy rice. This Lemon Dill Salmon is sure to be a hit—enjoy every bite!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure to fully thaw the salmon in the fridge overnight or use the quick thaw method by placing it in a sealed plastic bag and submerging it in cold water for about an hour. Pat it dry before cooking to ensure the best sear.
What Can I Substitute for White Wine?
If you prefer not to use white wine, chicken broth mixed with a splash of lemon juice or vinegar can mimic the acidity and flavor. This option also keeps the dish alcohol-free while still being delicious!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm the salmon in a skillet over low heat with a splash of broth or water to keep it moist. Avoid using the microwave, as it can make the salmon dry out.
Can I Use Other Herbs Instead of Dill?
Absolutely! If you don’t have dill, feel free to substitute with fresh parsley, tarragon, or chives for a different flavor profile. Each herb brings its unique taste to the dish!
