Lemon Dill Salmon
Lemon and dill are the most classic flavors to complement salmon. They are simple, yet when combined, really elevate the flavor of the fish and turn this easy meal into an elegant dinner. Pair with fresh spinach and a tablespoon of butter to complete the meal.
Lemon and dill are the most classic flavors to complement salmon. They are simple, yet when combined, really elevate the flavor of the fish and turn this easy meal into an elegant dinner. Pair with fresh spinach and a tablespoon of butter to complete the meal.
- Carbohydrate 0.750630634874304 g
- Cholesterol 0 mg
- Fat 0.00465751602564103 g
- Fiber 0.0683601768228164 g
- Protein 0.0446191106588888 g
- Saturated Fat 0.00140011217948718 g
- Serving Size 1 1 serving (126g)
- Sodium 4.87911218370984 mg
- Sugar 0.682270458051488 g
- Trans Fat 0.000200016025641026 g
- Calories 2 calories
Step-by-step
- Sprinkle salmon with dill, salt, and pepper.
- Place steam rack into Instant Pot and pour water into pot.
- Place salmon on steam rack, skin side down.
- Squeeze lemon juice over filets and put lemon slices on top.
- Click lid closed.
- Press the Steam button and adjust time to 5 minutes.
- When timer beeps, quick-release the pressure.
- Use meat thermometer to ensure fish has completely cooked to at least 145°F.
- Serve with additional dill and lemon slices.
Quick-release the pressure immediately when the timer ends to prevent the proteins from contracting too aggressively and squeezing out moisture. Steaming fish relies on gentle, moist heat rather than dry radiant heat, preserving the delicate muscle structure of the filet without scorching the surface. Overcooking destroys the natural flakiness, turning the flesh dry and chalky.
Combining fresh dill and citrus with seafood has deep roots in Nordic and Baltic culinary traditions, where oily fish were historically paired with sharp herbs and vinegars to cut through the richness. Lemon juice provides acid that brightens the palate while balancing the natural oils inherent in the protein. Dill brings a distinct grassy aroma containing carvone compounds, which complement the earthy undertones of cold-water fish.
Adapting this method for different dietary needs is straightforward. If fresh herbs are unavailable, substitute dried dill at a ratio of one teaspoon of dried herbs for every three teaspoons of fresh dill, though the aromatic intensity will lean more muted. Persian limes or Meyer lemons can replace standard lemons to shift the acidity profile toward sweeter or more floral notes.
Verify that the thickest part of the meat reaches an internal temperature of 145 degrees Fahrenheit using an instant-read thermometer. Consume leftovers within two days when stored in an airtight container in the refrigerator to maintain optimal texture and prevent flavor degradation.
