Description
This Skillet Lemon Dill Baked Salmon recipe offers a perfectly cooked, flaky salmon filet infused with bright citrus notes and fresh dill, seared in a skillet then finished in the oven for a tender, flavorful meal. Ideal for a quick and healthy dinner, this recipe balances zesty lemon, aromatic dill, and savory garlic with a smoky paprika kick.
Ingredients
Scale
Salmon and Seasoning
- 16 ounces skin-on salmon filet, cut into 2 evenly sized pieces
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
For the Pan Sauce and Garnish
- 2 tablespoons extra virgin olive oil, divided
- 1 garlic clove, minced
- 1 tablespoon white wine or white wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons fresh dill, roughly chopped, divided
- 6–8 lemon slices
- 1 tablespoon unsalted butter
Instructions
- Preheat and Season: Preheat your oven to 400˚F. Pat the salmon filets dry thoroughly with a paper towel to ensure proper searing. Brush the skinless sides of the salmon with 1 tablespoon of the extra virgin olive oil. Evenly season the skinless sides with the coarse salt, ground black pepper, and smoked paprika for a balanced flavor.
- Sauté Garlic: Heat the remaining 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Add the minced garlic and cook for 30 seconds to one minute until fragrant, being careful not to burn the garlic.
- Deglaze Pan: Pour the white wine or white wine vinegar into the skillet to deglaze it, scraping up any flavorful browned bits stuck to the bottom. This enhances the depth of the sauce.
- Add Butter and Dill: Stir in half of the chopped fresh dill and the tablespoon of unsalted butter. Cook for 30 seconds to 1 minute until the butter fully melts and the sauce is aromatic and combined.
- Sear Salmon: Place the salmon filets skin side down into the skillet. Cook undisturbed for 1 minute, frequently spooning the pan sauce over the top to infuse flavor and keep the salmon moist.
- Bake in Oven: Remove the skillet from heat. Arrange lemon slices on top of the salmon filets, then transfer the skillet to the preheated oven. Bake for 10 to 15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145˚F.
- Garnish and Serve: Carefully remove the skillet from the oven. Garnish the salmon with the remaining fresh dill. Serve immediately while warm and juicy.
Notes
- Use a meat thermometer to ensure salmon reaches a safe internal temperature of 145˚F.
- Skin-on salmon helps hold the filet together while cooking and adds extra flavor.
- If white wine is unavailable, white wine vinegar is a good substitute but use sparingly to avoid overpowering acidity.
- Serve alongside fresh vegetables, rice, or a crisp salad for a balanced meal.
- Leftover salmon can be refrigerated for up to 2 days and eaten cold or gently reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet (8 ounces)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: salmon recipe, lemon dill salmon, baked salmon, skillet salmon, healthy fish dinner
