Lemon Butter Salmon with Dill Peas Recipe

Lemon Butter Salmon with Dill Peas is the kind of recipe that turns even an ordinary weeknight into a cozy, restaurant-worthy occasion. Flaky, golden-seared salmon is draped in lush lemon garlic butter, nestled over vibrant, dill-infused peas, and topped with golden shards of baguette for irresistible crunch. Every bite is bright, herby, and buttery — comfort food, but with a fresh, modern twist!

Ingredients You’ll Need

This dish celebrates simple, fresh ingredients done just right. Each one plays a special role — from the crisp bread that brings big crunch, to buttery salmon and vibrant peas, everything is there for a reason (and you probably already have most of it on hand!).

• Baguette or crusty bread: Toasted for irresistible crunch; perfect for soaking up every drop of lemon butter sauce.
• Olive oil: Brushed over the bread for a golden, flavorful finish.
• Kosher salt: Essential for seasoning both the bread and salmon; it creates a perfect briny crust.
• Lemon Garlic Butter Sauce: The heart of the recipe — bright, garlicky, and rich; brings everything together.
• Skin-on center-cut salmon fillet: Thick, juicy fillets cook up moist and flaky; skin-on keeps the fish tender and adds delicious texture.
• Cracked black pepper: For subtle heat and depth of flavor in every bite.
• Frozen peas: Sweet, delicate peas give this dish spring-green color and pair beautifully with the dill.
• Fresh dill: Chopped and stirred into peas for unbeatable freshness and aroma; a classic pairing for salmon.
• Sliced chives: Sprinkled on before serving, they add a last hit of brightness and subtle oniony bite.

Variations

Lemon Butter Salmon with Dill Peas is endlessly adaptable! Feel free to put your own spin on it — swap in different herbs, add veggies, or adjust for dietary needs. The flavors are a perfect canvas for your creativity.

• Make It Gluten-Free: Use gluten-free bread for the crisp topping, or skip the bread entirely for a lighter version.
• Add More Veggies: Stir in a handful of baby spinach or snap peas with the peas for extra green goodness.
• Dried vs. Fresh Herbs: If you’re out of fresh dill, swap in 2 teaspoons dried dill — it works beautifully in the peas.
• Switch Up the Sauce: Try an herbed yogurt drizzle or add a touch of Dijon mustard to the lemon butter for even more zing.

How to Make Lemon Butter Salmon with Dill Peas

Step 1: Prep and Toast the Bread

Start by heating your oven to broil, with the rack about 6 inches below the element. Arrange slices of baguette or good country bread on a baking sheet, then brush each piece with olive oil and sprinkle lightly with kosher salt. Broil until golden and crisp (about 2 minutes) — keep a close eye, as they can go from perfect to burnt fast! Set them aside once toasted.

Step 2: Whisk Up the Lemon Garlic Butter

Prepare your favorite Lemon Garlic Butter Sauce (if you don’t have a go-to recipe yet, the printable recipe card below has all the details). Keep the sauce warm over low heat and give it an occasional whisk so it stays silky and emulsified. This sauce is pure sunshine — don’t skip it!

Step 3: Cut and Season the Salmon

Cut the salmon into four generous 6-ounce pieces. Sprinkle the bottom of your cold skillet with kosher salt and cracked black pepper, then arrange the fillets skin-side down in the pan. Season the tops of each fillet with more salt and pepper — this double seasoning means every bite is full of flavor.

Step 4: Sear the Salmon, Skin-Side Down

Place the skillet over medium-high heat and cook the salmon, undisturbed, until the skin starts to sizzle and brown and the bottom edges become opaque, about 6–7 minutes. Resist the urge to poke or move the salmon — letting it cook in place means crisp skin and tender flesh.

Step 5: Flip and Finish Cooking

Flip each salmon fillet carefully using a thin spatula. Continue to cook on the second side until just opaque at the edges (the heart should still be rosy and moist) — 6 to 8 minutes more. Remove from heat when an instant-read thermometer registers 125ºF; let the salmon rest skin-side down on a plate for 5 minutes. This guarantees a moist and tender result.

Step 6: Cook and Dress the Peas

As the salmon finishes, bring a saucepan of water to a lively boil and season generously with kosher salt. Add the frozen peas, cook just 3 minutes, then drain and return to the pot. Stir in 2 tablespoons of your luscious lemon butter sauce plus the fresh chopped dill. Taste, and add more salt, pepper, or butter sauce as you like. Keep the peas warm on low.

Step 7: Assemble and Serve

To plate, divide the warm dill peas between plates. Top each mound with a golden, crisp-skinned salmon fillet. Drizzle (or pour!) extra lemon butter sauce over the top, scatter with chives and more fresh dill, then tear up the toasted bread and scatter it all around. Dive in while it’s hot and savory!

How to Serve Lemon Butter Salmon with Dill Peas

Garnishes

Scatter extra chopped fresh dill and sliced chives over each plate for brilliant color, aroma, and a final hit of freshness. A few flecks of lemon zest or a squeeze of extra lemon juice can really make those citrus flavors sing.

Side Dishes

This dish is hearty and satisfying on its own, but if you’re feeling festive, pair it with a crisp green salad, roasted potatoes, or sautéed asparagus. A chilled glass of Sauvignon Blanc or sparkling water with lemon is the perfect finishing touch!

Creative Ways to Present

For a showstopping dinner party, serve Lemon Butter Salmon with Dill Peas family-style on a big platter, with torn bread scattered all around and lots of fresh herbs on top. Or try layering everything in shallow bowls for a modern, “deconstructed” look that highlights each part of the dish.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salmon, peas, and bread separately in airtight containers in the fridge for up to 2 days. Keep any extra lemon butter sauce in a small jar; it’s just as good drizzled over veggies the next day!

Freezing

While you can freeze cooked salmon, the texture is always best fresh. If you do freeze it, wrap fillets tightly in plastic and store for up to 1 month. For best results, skip freezing the peas and bread — they’re best enjoyed right after cooking.

Reheating

Gently reheat salmon and peas in a covered skillet over very low heat, drizzling with extra lemon butter sauce to restore moisture. Avoid the microwave if possible — oven or stovetop is kinder to delicate fish.

FAQs

Final Thoughts

If you’re craving a meal that’s equal parts fresh, comforting, and effortlessly impressive, Lemon Butter Salmon with Dill Peas absolutely delivers. It’s one of those recipes you’ll come back to again and again — the kind that makes you feel like a kitchen superstar, no matter your skill level. Give it a try, and don’t forget to share the love (and your beautiful plates) with friends and family!

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