Entrée: United States – Pan-Seared Salmon with Dill and Lemon Butter Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 salmon fillets (6 oz (170 g) each), skin on
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) olive oil
3 tbsp (45 g) unsalted butter
1 small shallot, minced
1 / 4 cup (60 ml) dry white wine or fish stock
Juice of 1 lemon
2 tbsp (8 g) fresh dill, chopped
Lemon wedges, for serving

Show original ingredient measurements

4 salmon fillets (6 oz / 170 g each), skin on
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) olive oil
3 tbsp (45 g) unsalted butter
1 small shallot, minced
1 / 4 cup (60 ml) dry white wine or fish stock
Juice of 1 lemon
2 tbsp (8 g) fresh dill, chopped
Lemon wedges, for serving

Instructions

1. Pat salmon dry and season both sides with salt and pepper.
2. Heat oil in a large skillet over medium-high heat. Place salmon skin-side down and cook 4–5 minutes until skin is crisp; flip and cook 2–3 minutes more until desired doneness.
3. Remove salmon to a warm plate and tent with foil.
4. Reduce heat to medium, add butter to the pan, then sauté shallot until translucent.
5. Deglaze with white wine (or stock) and lemon juice, simmer 1–2 minutes, then stir in chopped dill and finish with remaining butter to create a glossy sauce.
6. Spoon sauce over salmon and serve with lemon wedges.

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