Lemon Butter Salmon with Dill Peas
A refreshing and protein-packed meal featuring pan-seared salmon fillets served over buttery dill peas and topped with a luscious lemon-garlic butter sauce. Quick enough for weeknights yet elegant enough for entertaining, this dish brings brightness, nutrition, and flavor together in every bite.
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.
