Lemon Butter Salmon With Dill
Updated April 16, 2025
- Total Time
- 1 hour 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes, plus 1 hour's resting
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1whole (2 to 2½-pound) salmon fillet
- Salt and black pepper
- ¼cup plus 1 tablespoon honey
- 3tablespoons rice wine vinegar or white wine vinegar
- 2teaspoons yellow mustard seeds
- 1lemon
- 3Persian (baby) cucumbers, scrubbed and thinly sliced
- ¼cup unsalted butter, melted and cooled
- 3tablespoons chopped fresh dill, plus fronds for garnish
Nutritional analysis per serving (8 servings)
219 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 11 grams protein; 465 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Place the salmon on a parchment paper-lined sheet pan and sprinkle all over with salt. Refrigerate uncovered for 1 hour to draw out excess moisture and intensify its savoriness.
- Step 2
Combine 1 tablespoon honey, the vinegar, mustard seeds and 1 teaspoon salt in a medium bowl. Zest the lemon over the mixture and whisk until well combined. Add the cucumbers and stir to coat well. Let stand, stirring occasionally, for at least an hour, until ready to serve.
- Step 3
Heat the oven to 425 degrees about half an hour before you’re ready to serve. Remove the salmon from the refrigerator and pat dry with paper towels. Wipe away any excess liquid from the pan as well.
- Step 4
Squeeze the juice from the zested lemon and whisk with the butter, dill and remaining ¼ cup honey until well blended. Season the salmon generously with black pepper, then spoon the lemon-butter sauce on top.
- Step 5
Roast until a thin paring knife inserted into the thickest part slides in easily and comes out quite warm to the touch, 15 to 20 minutes. Spoon any sauce around the pan over the fish, which will continue to heat through just past medium-rare.
- Step 6
Sprinkle with dill fronds and serve with the pickled cucumbers.
Private Notes
Comments
This was delicious! My only complaint was that the sauce was too sweet for my taste; next time I will cut the honey in half and add a salty element, perhaps miso? The cucumbers, however, were perfect. My husband and I cleaned our plates! Served with asparagus, drizzled with olive oil, seasoned with salt and pepper, then roasted along with the salmon.
Thermoworks says: "The USDA says that salmon needs to be cooked to an internal temperature of 140°F (60°C) for food safety. If you have any immunity issues, that’s a good idea, but for the tastiest salmon, most chefs call for a pull temp of 125°F (52°C). "
@Garbanzo try a different recipe
I made the "single person's" version of this. I used a single serving salmon fillet that was about 4 1/2 oz. I mixed up a small amount of the sauce and put it on the fish before cooking in a toaster oven at 400 degrees for 15 minutes. The result was amazing. As long as I have some fresh dill around, this will be my new go to way to cook up some salmon. I had leftovers of NYT's French Lentil Salad and that was my accompaniment instead of the cucumbers.
The cucumbers were delish, and I'd make them this way again -- but not the salmon. I love Genevieve Ko's recipes as a rule but this merely okay, unexciting, like an afterthought. I followed the recipe exactly, as I always do the first time. And I will say the timing is accurate and the parchment paper is an essential suggestion since the butter and honey glaze slid off into a black mass (no pun intended).
This was really good! I reduced the honey to 2 Tbsp. I made the spicy cucumbers from Alison Roman's Weeknight Salmon (also this site), which includes 2 Tbsp Aleppo pepper and 2 Tbsp olive oil. Served with jasmine rice and roasted Ontario asparagus. I'll be making this again soon!
Advertisement