This Lemon Butter Salmon with Dill Peas is a vibrant dish that strikes the perfect balance between indulgence and nourishment.
Juicy, pan-seared salmon provides lean protein and heart-healthy fats, while the buttery peas bring plant-based protein and fiber for a wholesome boost.
Finished with a zesty lemon-garlic sauce, it’s fresh, flavorful, and satisfying—an ideal recipe for busy weeknights or meal prep that feels gourmet without extra effort.
Lemon Butter Salmon with Dill Peas
Equipment
- 1 Baking Sheet
- 1 Pastry brush (for oiling bread)
- 1 Medium Saucepan
- 1 12-inch nonstick skillet
- 1 Instant-read thermometer
- 1 Sharp Knife
- 1 Cutting board
Ingredients
- 4 slices baguette or crusty bread
- 2 tablespoons olive oil
- 1 teaspoon kosher salt divided (plus more to taste)
- ½ recipe Lemon Garlic Butter Sauce prepared separately
- 1 ½ pounds center-cut skin-on salmon fillet cut into four 6-ounce pieces
- 1 teaspoon cracked black pepper divided
- 1 16-ounce bag frozen peas
- 2 tablespoons fresh dill chopped (plus more for garnish)
- 2 tablespoons chives thinly sliced (for garnish)
Instructions
- Prepare the Bread Base: Arrange the oven rack so it sits about 6 inches below the broiler heating element. Place the slices of baguette or crusty bread onto a baking sheet in a single layer. Using a pastry brush, lightly coat the tops of each slice with olive oil to ensure crispness and flavor. Sprinkle a small pinch of kosher salt over the surface to enhance taste. Slide the tray under the broiler and toast until the bread develops a golden-brown surface with crisp edges, about 2 minutes. Remove from the oven and set aside to cool slightly—this bread will later add a crunchy contrast to the tender salmon and buttery peas.
- Warm the Butter Sauce: If not already prepared, make the Lemon Garlic Butter Sauce according to its recipe instructions. Keep the sauce warm on the lowest heat setting of your stovetop, whisking occasionally to maintain a smooth, emulsified texture. This sauce is key to tying the dish together with its rich, zesty flavor, so avoid letting it cool or separate.
- Boil the Cooking Water: Fill a medium-sized saucepan with water and bring it to a rolling boil over high heat. This water will be used to cook the peas later, but preparing it in advance ensures perfect timing when the salmon is ready.
- Portion the Salmon Fillets: Place the center-cut salmon fillet onto a cutting board and use a sharp knife to cut it into four even pieces, each weighing about 6 ounces. These uniform portions help the fish cook evenly and make plating more appealing.
- Season the Pan and Salmon: Sprinkle half of the kosher salt and half of the cracked black pepper directly into the bottom of an unheated 12-inch nonstick skillet. Place the salmon fillets skin-side down into the skillet, gently pressing so they make good contact with the pan. Season the tops of the fillets with the remaining kosher salt and black pepper. This layered seasoning builds flavor into both the fish and the rendered skin.
- Pan-Sear the Salmon Skin: Turn the heat to medium-high and allow the skillet to gradually heat with the salmon already in place. Without moving the fillets, cook until the salmon skin begins to release flavorful fat, the surface becomes crisp and golden, and about one-quarter inch of the salmon flesh turns opaque from the bottom up. This process typically takes 6–7 minutes. Resist the urge to move or flip the fish early, as patience ensures a beautifully seared skin.
- Flip and Finish Cooking: Carefully flip each salmon fillet using a wide spatula. Continue to cook on the flesh side without disturbing them, allowing the surface to develop a light golden color. Cook until the centers remain just slightly translucent and an instant-read thermometer inserted into the thickest part registers 125°F, usually 6–8 minutes more. Remove the skillet from heat and transfer the fillets to a plate, keeping them skin-side down. Allow the salmon to rest for 5 minutes; this resting period locks in moisture and finishes the cooking gently.
- Cook the Dill Peas: Once the water in the saucepan reaches a boil, generously season it with kosher salt. Add the frozen peas directly into the boiling water and cook until tender but still bright green, about 3 minutes. Drain the peas thoroughly and return them to the warm saucepan. Stir in two tablespoons of the prepared Lemon Garlic Butter Sauce along with the chopped fresh dill. Taste and adjust with extra salt, pepper, or butter sauce as needed. Keep the peas warm over very low heat until ready to serve.
- Assemble the Dish: Spoon a generous portion of the buttery dill peas onto each serving plate, creating a flavorful bed for the salmon. Place a seared salmon fillet on top of the peas, skin-side down, to showcase the crisp surface. Drizzle additional warm lemon-garlic butter sauce over each fillet, letting it cascade onto the peas beneath. Finish by sprinkling fresh chives and a touch more dill for brightness and aroma. Tear the toasted bread into bite-sized pieces and scatter them over the salmon and peas to add a rustic crunch with every bite.
Notes
- For the best results, choose thick, center-cut salmon fillets that are at least 1 inch thick; this helps them cook evenly without drying out.
- Always use kosher salt instead of table salt—its larger crystals season gently and help build a light crust on the salmon skin.
- If fresh dill is unavailable, substitute with 2 teaspoons of dried dill, though fresh will always give a brighter, more aromatic flavor.
- To make this recipe completely gluten-free, use sorghum flour in the butter sauce or pair with a gluten-free bread option.
- While the USDA recommends cooking salmon to 145°F, the best texture and juiciness come when you remove it from heat at 125°F, allowing it to rest and finish cooking gently.
Chef’s Secrets to Perfect Flavor
The beauty of this recipe lies in balancing crisp, tender, and buttery textures with fresh, vibrant flavors.
To achieve restaurant-quality salmon, let the fillets cook undisturbed on their skin side until the natural fat renders and creates a golden crust.
Resist flipping too early—patience guarantees crispy skin.
Another trick is keeping the lemon butter sauce warm but never boiling; overheating can cause it to separate.
When cooking the peas, add them to generously salted boiling water, just as you would pasta.
This seasons them from within and enhances their natural sweetness.
Finally, resting the salmon after searing is crucial; it allows the juices to redistribute, keeping the fish moist and flaky.
Serving Suggestions and Pairing Ideas
This dish is versatile enough for a cozy weeknight meal yet elegant for entertaining.
Pair the salmon and dill peas with roasted baby potatoes or a simple quinoa salad to create a heartier plate.
For lighter sides, a crisp green salad with lemon vinaigrette or roasted asparagus complements the buttery richness beautifully.
Crusty bread is already part of the dish, but you could also serve a small bowl of herbed couscous on the side.
To elevate the experience, pair with a chilled Sauvignon Blanc or Pinot Grigio, both of which accentuate the fresh dill and citrus notes.
For a non-alcoholic option, try sparkling water infused with cucumber and lemon.
Storage and Reheating Best Practices
If you have leftovers, store the salmon and peas separately to maintain their textures.
Place cooled salmon fillets in an airtight container and refrigerate for up to 2 days.
The peas can also be stored in a sealed container in the fridge for up to 3 days.
To reheat salmon, avoid the microwave—gentle warming in a skillet over low heat or in a 300°F oven preserves its moisture.
The peas can be quickly reheated in a small saucepan with a splash of water or butter sauce to revive their flavor.
Freezing is not recommended for this dish, as the butter sauce and peas may lose their delicate texture.
Frequently Asked Questions
1. Can I use skinless salmon for this recipe?
Yes, but you’ll miss out on the crispy, flavorful skin that adds texture.
If using skinless fillets, reduce the cooking time slightly to prevent them from drying out.
2. Can I make this recipe dairy-free?
Absolutely! Swap the butter in the sauce with a good-quality plant-based alternative or olive oil.
The flavor will be slightly different but still rich and delicious.
3. Do I have to use frozen peas?
Frozen peas are convenient and cook quickly while retaining their sweetness, but fresh peas can be used if they’re in season.
Just shorten the cooking time by a minute or two.
4. How do I know when salmon is perfectly cooked?
Look for the center to turn opaque but remain slightly translucent, and check with a thermometer for 125°F.
The salmon should flake easily with a fork but remain juicy.
5. Can I prepare the sauce in advance?
Yes! The lemon garlic butter sauce can be made a day ahead and stored in the fridge.
Warm it gently before serving, whisking to bring it back together.
