Honey Lemon Dill Salmon

A salmon fillet on a pile of roasted veggies and topped with dill butter.

4.82 from 11 votes

Honey lemon salmon with dill butter is broiled until lightly caramelized, then topped with a slice of lemon dill butter that melts into every bite. Ready in about 25 minutes, it's an easy weeknight dinner with bright citrus flavor and a rich, buttery finish.

Prep Time15

Cook Time8

Total Time23

Course: Main Dish

Cuisine: American

Keyword: honey lemon salmon, salmon fillets with lemon dill butter

Servings: servings

Author: Pat Nyswonger

Ingredients

For the Dill Butter:

½ cup butter softened
2 tablespoons Fresh dill finely chopped
3 tbsp lemon zest from 1 lemon

For the Honey-Lemon Glaze

4 tablespoons honey
1 tablespoon fresh lemon juice
1 garlic clove grated
½ teaspoon salt
¼ teaspoon ground black pepper freshly ground

For the Salmon:

4 medium salmon fillets
½ teaspoon salt
ground black pepper Freshly ground, to taste
1 lemon sliced into wedges for serving

Instructions

For the dill butter:

In a small dish, add the butter, dill and lemon zest. Use a spatula to combine all of the ingredients well.
Transfer the mixture onto a piece of parchment paper. Roll into a log and twist the ends shut. Place in the refrigerator for 2 hours, or until the butter is firm.

For the Honey Lemon Glaze:

In a small dish, add the honey, lemon juice, grated garlic, salt, and pepper. Stir to combine.

For the Salmon Fillets:

Preheat the broiler for at least 5 minutes, and coat a baking sheet or broiler pan with non-stick spray.
Place the salmon skin side down on the baking sheet, and using a pastry brush apply a coating of the glaze to each fillet.
Transfer the baking sheet with the salmon to the oven and broil 6-8 minutes, or until fish flakes easily when tested with a fork and is still a bit translucent when flaked. Do not overcook.
To serve, transfer the salmon fillet to individual serving plates and place a thin slice of the lemon-dill butter on each serving. Garnish with snipped dill and lemon wedges.

Notes

Choose similar-sized fillets: Salmon fillets that are close in thickness will cook more evenly under the broiler.

Check early for doneness: Broilers vary, so begin checking the salmon a minute or two before the suggested cook time.

Fresh dill is best: Fresh dill gives the compound butter its bright flavor. Dried dill will work, but the flavor won't be as vibrant.

Make the butter ahead: The lemon dill butter can be prepared several days in advance and refrigerated until you're ready to cook.

Leftovers: Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Enjoy it cold on salads or gently reheat it to avoid drying it out.

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