Dinner Main Course Spring

Seared Lemon & Dill Salmon

March 23, 2015

Seared Lemon + Dill SalmonSo I’ve been working. A lot lately. In New York, it can be so easy to just order something and have the Seamless guy on a bike bring you whatever you want, whenever you want. As truly convenient as that may be for those of us pressed for time, there are times when nothing beats something you make yourself. Soย that’s whereย five minute meals that taste like they took a hours of careful prep and execution come in handy.

It snowed several inches on the first day of spring. Although the days are longer and daylight sticks around after 4pm, it still feels like winter around here and I feel like I’ve been in a food rut. I think it’s time to transition out of comfort food and over to lighter spring fare. At least that’s what I find myself craving lately. I’m so ready for the return of the farmer’s markets, fresh produce, and protein other than poultry (which I’ve consumed far too much of this winter). So enter, five minute seared lemon and dill salmon.

Lemon and dill are an easy win combination for salmon. This recipe takes just about five minutes with no real prep beforehand. There’s nothing to lose here.ย Life’s too short to eat shitty take out everyday and this post took me as long to write as this dish takes to make so no excuses! Go, NOW (well, after the jump)!

Seared Lemon & Dill Salmon




Yield 2-4 servings


  • 1 lb. salmon filets, cut into 2 (or 4) portions
  • 1 cup dill, chopped
  • 2 garlic cloves, minced
  • 1 lemon, zested & juiced
  • kosher salt & black pepper


  1. This is really meant to be as simple as humanly possible. Season your salmon filets with kosher salt and pepper.
  2. Heat a tablespoon or two of olive oil in a fry pan until it ripples and starts to smoke.
  3. Add in garlic and cook for about a minute or so, moving it around the pan so it doesn't burn.
  4. Drop in your salmon filets, skin side down and sear about 3-4 minutes depending on how hot your oil is. I typically spoon some of the hot oil over the top of the filets while they are searing to get a little extra richness in there.
  5. After the skin gets nice and crispy, flip your salmon and cook until desired doneness is achieved another 3 or so minutes.
  6. Remove from heat and season again with salt and pepper to taste if needed. Sprinkle freshly grated dill, lemon zest, and lemon juice (as much as desired) on top and serve immediately.

Courses Main Course

Cuisine American


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1 Comment

  • Reply
    Susan Strehlow
    March 27, 2015 at 9:02 PM

    Yay you!!! and I’m looking forward to trying the sirracha chicken. xoxo

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