Lemon Dill Salmon
Faith Kennedy
4
10 minutes
20 minutes
450
American
Dinner, Entree, Main Meal
Bright, buttery, and packed with fresh herbs, this Lemon Dill Salmon is a simple weeknight meal that feels elegant enough for entertaining. The Lancaster No. 8 develops a beautifully crisp exterior while keeping the salmon moist and flaky.
Ingredients
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4 salmon fillets (6 oz each), skin-on
2 tablespoons avocado oil
Kosher salt
Freshly ground black pepper
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4 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh dill, chopped
1 teaspoon fresh thyme leaves
- Zest of 1 lemon
Juice of ½ lemon
¼ teaspoon crushed red pepper flakes (optional)
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- Lemon slices
Fresh dill sprigs
Flaky sea salt
Directions
Pat the salmon dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper.
Place your Lancaster No. 8 Cast Iron Skillet over medium-high heat for 3–4 minutes. Add the avocado oil and allow it to shimmer.
Place the salmon skin-side down and gently press each fillet with a spatula for the first 20 seconds to prevent curling.
Cook undisturbed for 5–6 minutes, allowing the skin to become crisp and the salmon to cook about three-quarters of the way through.
Flip and cook for another 2–3 minutes, until the salmon reaches your preferred doneness.
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Reduce the heat to medium-low. Push the salmon to one side of the skillet and add the butter.
Once melted, stir in the garlic and cook for about 30 seconds until fragrant. Add the lemon zest, lemon juice, dill, thyme, and crushed red pepper flakes. Stir until everything is well combined.
Spoon the warm butter continuously over the salmon for 1–2 minutes.
Top each fillet with fresh dill, a sprinkle of flaky sea salt, and garnish with lemon slices.
Serve immediately
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For this version, we’re keeping things classic: a simple, lightly sweetened pancake cooked in butter on the Lancaster No. 8 Griddle, then topped with a warm berry compote made with fresh lemon and a touch of vanilla.
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