There are some meals that remind me why fresh herbs are worth growing. In the middle of summer, when the dill has reached its feathery peak and the parsley is overflowing the edges of the raised bed, this salmon recipe becomes an easy favorite.
Atlantic salmon is rich and buttery on its own, so it doesn’t need much to become something special. A quick pan sear creates crispy skin before the fillets finish gently in the oven. A simple sauce of browned butter, fresh lemon, briny capers, and herbs brings everything together without overpowering the fish.
The best part is adding handfuls of dill and parsley picked just moments before dinner. Their freshness brightens every bite and turns an already delicious meal into one that truly celebrates the garden.
Serve it alongside roasted potatoes, grilled asparagus, or a simple heirloom tomato and burrata salad for an elegant dinner that’s just as comfortable on a weeknight as it is for entertaining friends.
Pan-Seared Salmon with Lemon, Dill & Capers
Ingredients
Method
- Preheat the oven to 400°F
- Remove the salmon from the refrigerator about 20 minutes before cooking. Pat the fillets dry with paper towels and season evenly with the kosher salt and black pepper.
- Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the dried capers and cook for 2–3 minutes until they bloom and become crisp. Transfer to a paper towel-lined plate.
- Heat an oven-safe cast-iron or stainless-steel skillet over medium-high heat. Add the olive oil. Place the salmon skin-side down and gently press with a fish spatula for about 20 seconds to prevent curling.
- Cook undisturbed for 5–6 minutes, until the skin is crisp and the salmon is cooked about halfway up the sides. Transfer the skillet to the oven and roast for 4–6 minutes, or until the thickest part reaches 125–130°F, depending on your preferred doneness. Transfer the salmon to a serving platter and let rest for 5 minutes.
- Pour off any excess oil from the skillet, leaving the browned bits behind and reduce the heat to medium-low. Add the butter and cook until it foams and just begins to turn golden.
- Stir in the garlic and cook for about 30 seconds. Add the capers, lemon zest, and lemon juice. Remove the skillet from the heat and stir in the chopped dill and parsley. Taste and season with additional black pepper if desired.
- Spoon the warm lemon herb butter over the salmon, leaving some of the crispy skin exposed. Top with the crispy capers, garnish with fresh dill sprigs, flaky sea salt, and lemon wedges. Serve immediately.