Pan-grilled Salmon with Lime and Dill

Total Time
Prep 10 mins
Cook 8 mins

This recipe is a result of a pregnancy craving for salmon on a day when I didn't have much time to cook; serve with boiled potatoes or rice and a microwaved veggie for a quick, easy dinner. It turns out juicy and moist, although firm-- just the way I like it! The mayonnaise-coating method is a favorite of my dad's for grilling fish, and I like to pan-grill on cold days. I also love the tastes of lime and dill with salmon, so there you are!

Ingredients Nutrition


  1. Rinse salmon and pat dry. Remove any bones that are sticking out.
  2. Rinse limes.
  3. Put 3/4 cup mayonnaise in medium bowl.
  4. Cut limes in half. Ream juice of limes into bowl.
  5. Mix with whisk or fork until smooth, taking care to remove any seeds that get in the bowl. If necessary, add more mayonnaise until mixture is consistency of a smooth, fairly thin cream sauce WITH NO LUMPS.
  6. When mixture is smooth, add dill to taste. Crumple between fingers before adding to release extra flavor. Add salt to taste. Mix until dill and salt are evenly distributed.
  7. Add salmon to mayonnaise-lime mixture.
  8. Prepare a nonstick frying pan: spray with non-stick cooking spray and place on stove over medium-high heat.
  9. When pan is hot, carefully place salmon in pan. (If you are doing more than two steaks, you may need to do this in shifts, two at a time.) With a pastry brush, brush additional mayonnaise-lime mixture over the top surface and sides of the salmon periodically.
  10. When salmon is opaque about halfway through and lightly browned (about 2 to 4 minutes), brush salmon once more and flip.
  11. Brush sides a few more times, then allow to cook through (about 2 to 3 more minutes.) Salmon is done when opaque and firm all the way through the thickest part.
  12. Remove salmon from pan and serve while very hot!
Most Helpful

This recipe turns out moist and flavorful salmon every time. I decided to attempt to bake the salmon at 400 degrees instead of pan frying it, and it came out just as delicious, with a much easier clean up if you use parchment paper under the fish. I also have used lemon juice and a spoonful of mustard as the mayo coating, spread just on the top of the fillets. Lots of fresh dill completes this elegant, yet easy recipe. It's a classic!

Geema October 25, 2005