Salmon With Lemon Dill Butter Recipes

LEMON DILL GARLIC BUTTER SALMON

Steps:

• Preheat oven to 350F.
• Combine butter, lemon juice, dill, garlic powder, salt, and pepper in a small bowl until combined.
• Place salmon fillet on parchment paper over a baking sheet and liberally wash with butter mix.
• Place in oven until salmon flakes with a fork, around 25 minutes.

SALMON WITH LEMON-DILL BUTTER

Steps:

• Place salmon, skin side down, on a broiler pan. Combine the butter, lemon juice, lemon zest and dill. Brush one-third of mixture over salmon. Broil 3-4 in. from the heat for 7-9 minutes or until fish flakes easily with a fork, basting occasionally with remaining butter mixture.

SALMON WITH LEMON AND DILL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
• Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

BROILED SALMON WITH LEMON AND DILL

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Rub salmon down in olive oil. Cut your lemon in half and set 1 half off to the side. Cut the other half into 1/4-inch thick slices. Lay them on a broiler pan and lay the salmon on top of them. You just need enough to cover the bottom of the salmon so it's not touching the pan. Sprinkle with dill, garlic powder, salt, and pepper. Lightly squeeze the remainder of the lemon over the whole salmon; not too much, you don't want your seasoning to run off.
• Cook in the center of the preheated oven on a low broil until easily flaked with a fork but still juicy, 15 to 20 minutes.

PERFECT PAN SEARED SALMON (WITH LEMON AND BUTTER!)

Steps:

• First, prep salmon by patting it dry with a paper towel to remove moisture. Then, season with salt and pepper, to taste.
• Place 3-4 tablespoons of butter and 1 tablespoon minced garlic into a large nonstick skillet and heat over medium/high heat.
• Place salmon skin-side up in the pan and sear for 4 minutes. Flip salmon and cook for an additional 3-4 minutes or until barely pink in the middle.
• Once flakey and cooked to an internal temperature of at least 145ºF, remove the salmon fillets from the heat.
• Squeeze fresh lemon juice on top of salmon and let rest for 5 minutes. Serve with a sprinkle of fresh dill.

LEMON DILL SALMON WITH ASPARAGUS (ONE PAN)

Steps:

• Preheat oven to 375 degrees Fahrenheit. lightly grease an extra large, rimmed, baking sheet, set aside. At this time pat dry the salmon with paper towels. Add the salmon to the center of the baking sheet. Sprinkle with salt and pepper. Trim the woody ends of the asparagus and arrange them around the salmon so that the asparagus is spread out and not overlapping, sprinkle with salt and pepper.
• To a small mixing bowl add the softened butter, lemon zest, lemon juice, salt, pepper, dill, and garlic. Mix everything together until well combined - this takes a moment since the lemon juice doesn't want to mix in with the butter right away, keep at it, it will mix for the most part. Use a spoon to spread half of the butter on top of the salmon - I find it helpful to also use my fingers. Use the remaining butter to rub it onto the asparagus spears, I find it easiest to just use my hands for this too. At this point you can add slices of lemon on top of the salmon, and asparagus spears for a more lemon-y flavor. Omit this if you want more of a subtle lemon flavor, either way is delicious.
• Bake for 10 to 12 minutes, or until the salmon is opaque and flaky, and the asparagus is bright green, fork tender, and the spear ends are crispy.
• Transfer the salmon fillets to serving plates along with the asparagus. Garnish with extra fresh lemon slices, and fresh dill, if desired. Enjoy immediately.

ROASTED SALMON WITH LEMON, GARLIC, DILL AND CAPER BUTTER SAUCE

Steps:

• Allow salmon filet to rest at room temperature for 20 minutes. Pat gently with a paper towel..
• While the salmon rests, make the butter sauce
• Melt butter in a small saucepan over medium heat. Add garlic and sauté for 30 seconds. Add lemon juice, lemon zest and dried red pepper flakes and cook on medium heat for about 3 more minutes to reduce the sauce. Remove the saucepan from heat and add dill and capers. Season with salt and fresh ground black pepper.
• Place salmon, skin side down, on a large baking sheet. Season with salt and pepper.
• Spoon sauce evenly over the top of the fillet.
• Bake at 400° F or 200°C for 12-15 minutes depending on the thickness of salmon. Check for doneness with a thermometer, if cooking fillet through to done, aim for no more than 140°F as the salmon will continue to cook a little after removing it from the oven, or use a fork to gently pull back on a section in the thickest part of the filet. The salmon should flake away easily and look opaque.
• Serve on warmed plates.

LEMON DILL BUTTER

Steps:

• Wash and finely chop or mince the dill leaves. Zest and juice the lemon.
• Cut the stick of butter into 6 or 8 pieces, and place in a mixing bowl.
• Use a fork to mash the butter until is softened.
• Slowly add the chopped dill, lemon zest, lemon juice, salt and pepper. Continue to mash the butter with each addition until all the ingredients are thoroughly combined.
• Transfer the mixture to a small bowl and cover with a lid or plastic wrap and refrigerate until serving time.