A dish that celebrates the clean, cold waters of the North, pan-fried Arctic char is known for its delicate, salmon-like texture and mild, buttery flavor. Paired with a fragrant dill and lemon butter , this Scandinavian-inspired main course is elegant, easy, and deeply comforting — best served with boiled new potatoes and a slice of rye crispbread.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Fish
2 Arctic char fillets (5–6 oz / 140–170 g each), skin on
Salt and freshly ground white pepper (or black)
1 tbsp neutral oil (rapeseed or sunflower preferred)
1 tbsp unsalted butter
For the Dill Butter
3 tbsp unsalted butter, softened
2 tbsp finely chopped fresh dill
1 tsp lemon zest
1 tsp lemon juice
Salt, to taste
Optional Sides
Boiled baby potatoes with parsley
Pickled cucumber or beetroot salad
Crusty rye bread or crispbread
Make the Dill Butter
1
In a small bowl, mix softened butter with dill , lemon zest , lemon juice , and a pinch of salt .
Set aside at room temperature, or refrigerate and let soften before use.
Prepare the Arctic Char
2
Pat fillets dry with paper towels.
Season both sides lightly with salt and white pepper .
Score the skin with a sharp knife (just a few light cuts to prevent curling).
Pan-Fry the Fish
3
Heat oil and 1 tbsp butter in a nonstick or cast-iron skillet over medium-high heat .
Place the fillets skin-side down . Press gently with a spatula to prevent curling.
Cook for 4–5 minutes , or until skin is golden and crisp.
Flip and cook the flesh side for 2–3 minutes , or until just opaque in the center.
Remove and rest for 1–2 minutes.
To Serve
Variations
5
Substitute salmon or trout if Arctic char isn’t available
Add a splash of white wine to the pan before finishing the fish
Mix in a pinch of horseradish or grainy mustard into the dill butter
Pairing Suggestions
6
White wine: Grüner Veltliner, Chablis, or dry Riesling
Non-alcoholic: Elderflower spritz or cucumber-mint water
Ingredients For the Fish
2 Arctic char fillets (5–6 oz / 140–170 g each), skin on
Salt and freshly ground white pepper (or black)
1 tbsp neutral oil (rapeseed or sunflower preferred)
1 tbsp unsalted butter
For the Dill Butter
3 tbsp unsalted butter, softened
2 tbsp finely chopped fresh dill
1 tsp lemon zest
1 tsp lemon juice
Salt, to taste
Optional Sides
Boiled baby potatoes with parsley
Pickled cucumber or beetroot salad
Crusty rye bread or crispbread
Directions Make the Dill Butter
1
In a small bowl, mix softened butter with dill , lemon zest , lemon juice , and a pinch of salt .
Set aside at room temperature, or refrigerate and let soften before use.
Prepare the Arctic Char
2
Pat fillets dry with paper towels.
Season both sides lightly with salt and white pepper .
Score the skin with a sharp knife (just a few light cuts to prevent curling).
Pan-Fry the Fish
3
Heat oil and 1 tbsp butter in a nonstick or cast-iron skillet over medium-high heat .
Place the fillets skin-side down . Press gently with a spatula to prevent curling.
Cook for 4–5 minutes , or until skin is golden and crisp.
Flip and cook the flesh side for 2–3 minutes , or until just opaque in the center.
Remove and rest for 1–2 minutes.
To Serve
Variations
5
Substitute salmon or trout if Arctic char isn’t available
Add a splash of white wine to the pan before finishing the fish
Mix in a pinch of horseradish or grainy mustard into the dill butter
Pairing Suggestions
6
White wine: Grüner Veltliner, Chablis, or dry Riesling
Non-alcoholic: Elderflower spritz or cucumber-mint water
Nordic Pan-Fried Arctic Char with Dill Butter
