Buttery dill green peas lay the foundation for flavorful, moist pan-seared salmon and a rich lemon garlic butter sauce. This lemon butter salmon is savory and satisfying while also bright and fresh.
- 4 slices baguette or crusty bread
- Olive oil
- Kosher salt
- ½ recipe Lemon Garlic Butter Sauce
- 1 ½ pound center-cut, skin-on salmon fillet
- Cracked black pepper
- 1 (16-ounce) bag frozen peas
- 2 tablespoons chopped fresh dill, plus more for serving*
- Sliced chives for serving
Heat oven to broil with rack set 6 inches from element. Arranges slices of bread on baking sheet; brush tops with olive oil and season with salt. Toast under broiler until tops are golden brown, about 2 minutes. Set aside.
Prepare Lemon Garlic Butter Sauce according to recipe instructions. Keep warm over low heat; whisking occasionally.
Bring a medium saucepan of water to a boil.
Meanwhile, cut salmon fillet into four 6-ounce fillets. Sprinkle ½ teaspoon each kosher salt and cracked pepper in bottom of an unheated 12-inch nonstick skillet. Arrange salmon fillets, skin side down, in skillet. Sprinkle ½ teaspoon each kosher salt and cracked pepper over fillets.
Heat skillet over medium-high and cook salmon fillets, without moving, until fat begins to render, skin starts to brown, and the bottom ¼-inch of salmon fillets begin to turn opaque, 6–7 minutes.
Flip salmon fillets and continue to cook without moving until flesh side starts to brown, centers are still slightly translucent, and an instant-read thermometer inserted in centers registers 125ºF, 6–8 minutes more. Transfer salmon fillets to a plate, skin side down, and let rest 5 minutes.
Season boiling water generously with salt, add peas and cook 3 minutes; drain and return to saucepan. Stir in 2 tablespoons Lemon Garlic Butter Sauce and fresh dill; season with salt, pepper and additional butter sauce to taste. Keep warm over low heat.
Divide peas between serving plates and top each with a salmon fillet. Spoon butter sauce over salmon and sprinkle with chives and dill. Tear toasted bread into bite-sized pieces then sprinkle over salmon and peas.
* For the best results, use thick salmon fillets, preferably center-cut. For a full tutorial on this salmon cooking method, check out this recipe. You can also use 4 (6-ounce) skin-on salmon fillets, at least 1-inch thick
Use kosher salt—not table salt. Table salt will make the salmon too salty and it’s small granules will not create a crust on the salmon.
You can use 2 teaspoons dried dill in place of fresh dill in the peas.
Gluten-Free: to make this recipe completely gluten-free, use sorghum flour instead of all-purpose flour in the butter sauce.
The USDA recommends cooking salmon to an internal temperature of 145ºF (63ºC), however I find salmon is always overcooked when cooked to that temperature. I recommend removing it from heat when it reaches an internal temperature of 125ºF (52ºC).
- Serving Size: 1 salmon fillet + ⅔ cup peas + + 2 tablespoons sauce + 1 slice bread
- Calories: 658
- Sugar: 6g
- Sodium: 842mg
- Fat: 44g
- Saturated Fat: 21g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 137mg
Keywords: lemon butter salmon, lemon garlic butter salmon