This super simple, super tasty, lemon salmon with brown butter, fresh dill and lots of lemon is like a flavor bomb in your mouth! So, so good!
2 pounds skin-on or skinless salmon fillets
Salt and pepper
6 T unsalted butter
1/4 olive oil, plus more for drizzling (I recommend this for drizzling)
1 small red onion, very thinly sliced into rings/divided
3 T brined capers/drained
1 c fresh dill sprigs
2 T toasted sesame seeds (optional)
Preheat the oven to 325. Thinly slice 1 lemon and remove any seeds. Save the other for zest and juice.
Place the salmon on a rimmed baking sheet or in a large baking dish and season with salt and pepper.
Heat the butter in a medium skillet over medium-high heat. Cook, swirling occasionally until the butter has started to brown, 2-3 minutes. (The butter may sizzle so I lightly cover skillet with a small sheet of foil to keep my stove cleaner.)
Add the olive oil, sliced lemon and half the sliced onion. Season with salt and pepper and cook, tossing occasionally until the lemons and onions have started to brown and turn slightly crispy, about 2 to 3 minutes. Add the capers.
Pour the butter-lemon mixture over the salmon. Place it in the preheated oven and roast until just cooked through unless you like it more well done, about 12 – 15 minutes. If you want this medium-rare on the inside it should take about this long but it will really depend on the thickness of your fillet. Remove from oven.
Meanwhile in a small bowl, toss the dill and sesame seeds together. Give a squeeze from the halved lemon and season with salt and pepper. Scatter on top of the cooked salmon, along with the rest of the remaining slice onion rings. Drizzle with my favorite lemon oil for good measure!
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