CategoryFish, Main Courses
This Grilled Salmon with Dill and Lemon Butter is a light, flavorful, and nutritious dish, featuring a perfectly seared salmon fillet with crispy skin, drizzled with a golden, melted lemon butter sauce infused with fresh dill. Served with roasted asparagus and garlic mashed potatoes, it’s an elegant yet simple meal that’s perfect for a weeknight dinner or a special occasion.
For the Salmon
4 salmon fillets (6 oz each, skin-on)
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika (optional, for extra flavor)
1 tsp garlic powder
Zest of 1 lemon
Juice of ½ lemon
For the Lemon Dill Butter Sauce
4 tbsp unsalted butter, melted
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 tbsp fresh dill, finely chopped
½ tsp salt
¼ tsp black pepper
½ tsp honey (optional, for balance)
For the Sides (Optional)
1 bunch asparagus, trimmed
2 tbsp olive oil
½ tsp salt and black pepper
4 large potatoes, boiled and mashed
2 tbsp butter (for the mashed potatoes)
2 cloves garlic, minced (for the mashed potatoes)
Prepare the Lemon Dill Butter Sauce
1
- Melt the butter in a small saucepan over low heat.
- Stir in lemon juice, lemon zest, Dijon mustard, chopped dill, salt, black pepper, and honey.
- Whisk until smooth, then remove from heat and set aside.
Season the Salmon
2
- Pat the salmon fillets dry with a paper towel.
- Rub with olive oil, then season with salt, black pepper, smoked paprika, garlic powder, and lemon zest.
- Squeeze fresh lemon juice over the fillets and let them sit for 10 minutes.
Grill the Salmon
3
- Preheat the grill to medium-high heat (about 375°F / 190°C).
- Brush the grill grates with oil to prevent sticking.
- Place the salmon fillets skin-side down on the grill and cook for 4-5 minutes without flipping.
- Gently flip and cook for another 3-4 minutes, or until the salmon flakes easily with a fork.
- Brush with some lemon dill butter sauce in the last 1-2 minutes of grilling.
Prepare the Sides (Optional)
4
-
Roasted Asparagus
- Toss asparagus with olive oil, salt, and black pepper.
- Roast in a 400°F (200°C) oven for 12-15 minutes, until tender.
-
Garlic Mashed Potatoes
- Mash boiled potatoes with butter and minced garlic.
- Season with salt and black pepper to taste.
Serve and Enjoy
5
- Place the grilled salmon on a plate.
- Drizzle generously with the lemon dill butter sauce.
- Garnish with fresh dill and lemon slices.
- Serve with roasted asparagus and garlic mashed potatoes.
- Enjoy with a chilled glass of white wine!
Pro Tips
6
- For extra crispy skin, pat the salmon completely dry before grilling.
- For a smoky touch, use a grill pan or charcoal grill for added flavor.
- For a dairy-free version, substitute butter with olive oil or ghee.
Ingredients
For the Salmon
4 salmon fillets (6 oz each, skin-on)
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika (optional, for extra flavor)
1 tsp garlic powder
Zest of 1 lemon
Juice of ½ lemon
For the Lemon Dill Butter Sauce
4 tbsp unsalted butter, melted
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 tbsp fresh dill, finely chopped
½ tsp salt
¼ tsp black pepper
½ tsp honey (optional, for balance)
For the Sides (Optional)
1 bunch asparagus, trimmed
2 tbsp olive oil
½ tsp salt and black pepper
4 large potatoes, boiled and mashed
2 tbsp butter (for the mashed potatoes)
2 cloves garlic, minced (for the mashed potatoes)
Directions
Prepare the Lemon Dill Butter Sauce
1
- Melt the butter in a small saucepan over low heat.
- Stir in lemon juice, lemon zest, Dijon mustard, chopped dill, salt, black pepper, and honey.
- Whisk until smooth, then remove from heat and set aside.
Season the Salmon
2
- Pat the salmon fillets dry with a paper towel.
- Rub with olive oil, then season with salt, black pepper, smoked paprika, garlic powder, and lemon zest.
- Squeeze fresh lemon juice over the fillets and let them sit for 10 minutes.
Grill the Salmon
3
- Preheat the grill to medium-high heat (about 375°F / 190°C).
- Brush the grill grates with oil to prevent sticking.
- Place the salmon fillets skin-side down on the grill and cook for 4-5 minutes without flipping.
- Gently flip and cook for another 3-4 minutes, or until the salmon flakes easily with a fork.
- Brush with some lemon dill butter sauce in the last 1-2 minutes of grilling.
Prepare the Sides (Optional)
4
-
Roasted Asparagus
- Toss asparagus with olive oil, salt, and black pepper.
- Roast in a 400°F (200°C) oven for 12-15 minutes, until tender.
-
Garlic Mashed Potatoes
- Mash boiled potatoes with butter and minced garlic.
- Season with salt and black pepper to taste.
Serve and Enjoy
5
- Place the grilled salmon on a plate.
- Drizzle generously with the lemon dill butter sauce.
- Garnish with fresh dill and lemon slices.
- Serve with roasted asparagus and garlic mashed potatoes.
- Enjoy with a chilled glass of white wine!
Pro Tips
6
- For extra crispy skin, pat the salmon completely dry before grilling.
- For a smoky touch, use a grill pan or charcoal grill for added flavor.
- For a dairy-free version, substitute butter with olive oil or ghee.
Notes
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