Crispy Lemon Dill Salmon with Garlic Butter Glaze

This easy pan-seared Lemon Dill Salmon is a perfect weeknight dinner that comes together in about 10 minutes. With just minutes of prep, you get crisp, golden salmon finished in a buttery lemon-dill sauce that pairs beautifully with many sides for a complete meal.

Overhead view of pan seared salmon fillets topped with fresh dill and lemon slices in pan.

We make salmon often, and this lemon dill version has been on repeat lately. It looks and tastes special, yet it’s simple enough for busy weeknights or relaxed weekend dinners.

Salmon is a family favorite for us. Whether it’s Instant Pot butter-herb salmon, Greek salmon rice bowls, air fryer salmon bites, or a citrus-maple glaze, a reliably delicious salmon recipe is always welcome. If you enjoy lemon-forward dishes, this skillet lemon chicken is another great option to try.

Why You Will Love This Lemon Dill Salmon

Fast and easy: The salmon cooks in about 10 minutes and requires minimal prep—ideal for weeknights.
Bright, satisfying flavor: Fresh lemon, garlic, butter and dill combine for a vibrant sauce that elevates simple seared fish.
Versatile with sides: The flavors complement pasta salads, green salads, roasted vegetables, potatoes and more, making it easy to build a balanced meal.

Salmon filet flaked with fork on plate topped with lemon dill butter.

Recipe Ingredients

Salmon: Fresh fillets, thawed if frozen, and choose fillets of similar size for even cooking. I use about 6 oz fillets roughly 1 inch thick. Skin-on fillets sear best, though you can remove the skin before eating if preferred.
Seasoning: Simple salt, pepper and garlic powder—most of the flavor comes from the lemon-garlic butter and fresh dill.
Olive oil: Used to heat the pan and help achieve a golden sear before adding butter.
Butter: Unsalted is recommended; use salted if you prefer and adjust the added salt accordingly.
Garlic: Fresh cloves, minced for best flavor.
Lemon juice: Freshly squeezed gives the brightest taste—bottled juice won’t be as vibrant.
Lemon zest: Adds a concentrated lemon aroma to the butter sauce.
Fresh dill: Use fresh dill for the best texture and flavor; dried dill won’t give the same result.

Step-By-Step Instructions

Raw salmon filets on parchment lined pan with seasoning.

Bring to room temperature: Let salmon sit about 10 minutes, then pat dry and season evenly with sea salt, pepper and garlic powder.
Preheat the pan: Heat a large (about 12-inch) skillet over medium-high. Add the olive oil and let it warm, then add 2 tablespoons of butter and let it melt until bubbly.
Sear the salmon: When the butter is hot, add the fillets skin side up and cook undisturbed for 4–5 minutes. The fillets will release easily from the pan when they’re ready to flip.

Cooked lemon dill salmon in pan with lemon slices and butter sauce.

Finish cooking: Flip the fillets, reduce heat to medium and cook an additional 4–6 minutes, until opaque and flaky. For safety, the thickest part should reach 145°F (use an instant-read thermometer if you have one).
Make the sauce: In the last few minutes, add the remaining 3 tablespoons butter, the chopped dill and minced garlic to the pan. Let the butter melt, then spoon the sauce over the salmon. If your pan is small or the salmon is already cooked, you can remove the fillets and melt the butter, garlic and dill together off the heat before returning the fish to the pan.
Finish with lemon: After removing the pan from heat, stir in the lemon juice and zest. Optionally add a splash of heavy cream for a richer sauce.
Rest and serve: Transfer salmon to a plate and let rest 5 minutes. Spoon the lemon-dill butter over the fillets and garnish with extra lemon zest and chopped parsley if desired.

Recipe Tips

Choose similar-sized fillets: Uniform thickness ensures even cooking so no fillets are over- or undercooked.
Bring salmon to room temperature: This helps the fish cook evenly and shortens overall cook time.
Use a hot pan: A properly hot pan is key to achieving a golden, crispy exterior.
Don’t fuss with the fish: Leave the fillets undisturbed for the first 4–5 minutes so they form a good sear and release cleanly.

Storage

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in an air fryer at 350°F for 3–5 minutes or in the microwave in 30-second increments until warm. You can also reheat in the oven if preferred.

For longer storage, double-wrap the fillets or place them in a freezer-safe container and freeze for up to 2 months.

Salmon in skillet with lemons and topped with chopped dill.

What To Serve With This Pan Seared Lemon Dill Salmon:

Pasta salads like pesto or tomato‑basil or a simple spring green salad are great accompaniments.
Roasted or sautéed vegetables—such as roasted parmesan green beans or herb-butter carrots—pair nicely.
If you enjoy potatoes with salmon, garlic mashed potatoes or parmesan-crusted potatoes work well.
For a lighter option, try a chickpea-arugula salad or another fresh green salad.

Other Simple Dinner Recipes:

Dinner

Sheet Pan Lemon Chicken and Broccoli

Dinner

Easy White Wine Chicken Recipe

Air Fryer

Air Fryer Parmesan Crusted Tilapia

Dinner

Pesto Salmon Sheet Pan Dinner

HUNGRY FOR MORE? Subscribe to the newsletter and follow on Facebook, Instagram and Pinterest for more recipes and updates.

Tap stars to rate!

Lemon Dill Salmon

By: Lorie Yarro

This simple pan-seared Lemon Dill Salmon is a quick, flavorful dinner with crisp, golden fish finished in a buttery lemon-dill sauce that pairs well with many sides.

Lemon dill seared salmon in skillet with extra chopped dill on top and lemon slices.

Pin
Print

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Ingredients

▢ 4 salmon filets, approx. 6 oz. each, 1 inch thick
▢ ½ tsp garlic powder
▢ 1/2 tsp sea salt
▢ ½ tsp cracked pepper
▢ 1 T olive oil
▢ 5 T unsalted butter, divided
▢ 2-3 garlic cloves, minced
▢ 3 T lemon juice, freshly squeezed
▢ 1/2 T lemon zest
▢ 2-3 T chopped fresh dill
▢ lemon slices, optional

Instructions

Allow the salmon to sit out for about 10 minutes to come to room temperature. Pat dry and season evenly with sea salt, pepper and garlic powder.
Heat a large skillet (about 12 inches) over medium-high. Add olive oil and let it warm. Add 2 tablespoons butter and let it melt until it becomes hot and bubbly.
When the butter is hot, add salmon fillets skin side up and cook undisturbed for 4–5 minutes until they release easily from the pan.
Flip the fillets, reduce heat to medium and cook 4–6 more minutes until opaque and flaky. The internal temperature should reach 145°F.
In the last few minutes, add the remaining 3 tablespoons butter, chopped dill and minced garlic. Let the butter melt and spoon it over the salmon. Remove from heat and stir in lemon juice and zest.
Let the salmon rest 5 minutes, then serve topped with the lemon-dill butter and extra lemon zest or parsley if desired. Store leftovers in an airtight container for 3–4 days.

Notes

If your pan is small or the salmon has finished cooking, remove the fillets and melt the butter with garlic and dill separately. Off the heat, stir in lemon zest, then return the salmon to the pan and spoon sauce over top.

Select fillets of similar size and thickness. Even fillets cook uniformly and prevent over- or undercooking.
Bring salmon to room temperature. This promotes consistent cooking throughout the fillet.
Make sure the pan is hot before adding salmon. A hot pan helps form a golden, crispy exterior.
Cook the salmon undisturbed at first. Don’t move the fillets for 4–5 minutes to allow a proper sear to form.

Nutrition

Calories: 405kcal, Carbohydrates: 2g, Protein: 34g, Fat: 29g

Nutrition information is automatically calculated and should be used as an approximation.

Did you enjoy this recipe? Have a question?Leave a comment below!