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.
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.
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).
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.
Plate each fillet with a dollop of dill butter melting on top.
Accompany with:
Boiled new potatoes tossed with sea salt and parsley
Lemon wedges
A spoonful of pickled cucumber salad
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
White wine: Grüner Veltliner, Chablis, or dry Riesling
Non-alcoholic: Elderflower spritz or cucumber-mint water
2 servings