Salmon with Dill Butter and Pickled Cucumbers
Buttery salmon topped with fragrant dill butter and paired with crisp, tangy pickled cucumbers.
Ingredients
For the Salmon:
4 salmon fillets (about 6 oz each)
2 Tbsp butter or tallow (for cooking)
Salt and black pepper, to taste
For the Dill Butter:
3 Tbsp butter, softened
1 Tbsp fresh dill, finely chopped
1 tsp lemon zest
1 tsp lemon juice
Salt, to taste
For the Pickled Cucumbers:
1 cup thinly sliced cucumber
2 Tbsp apple cider vinegar
1 Tbsp lemon juice
¼ tsp salt
¼ tsp black pepper
1 tsp fresh dill, chopped
Macronutrients
(per serving, serves 4)
Protein: 38g
Fat: 38g
Carbs: 4g
Preparation
In a small bowl, combine all dill butter ingredients — softened butter, chopped dill, lemon zest, lemon juice, and salt. Mix until smooth, then refrigerate until ready to use.
In another bowl, toss sliced cucumber with apple cider vinegar, lemon juice, salt, pepper, and fresh dill. Set aside to marinate while preparing the salmon.
Pat salmon fillets dry and season both sides with salt and black pepper.
Heat butter or tallow in a skillet over medium-high heat. Add salmon, skin-side down if applicable, and cook 4–5 minutes until golden and crisp. Flip and cook for another 2–3 minutes until just cooked through.
Remove salmon from the skillet and immediately top each fillet with a spoonful of dill butter, letting it melt over the warm fish.
Serve the salmon alongside the pickled cucumbers, spooning any extra melted butter from the pan over the top before serving.
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