Enjoy a simple gourmet salmon dinner with smoked paprika and Calabrian chili peppers served with crisp asparagus and a refreshing yogurt dressing with lemon, dill, and garlic, making this the best salmon with lemon dill sauce recipe.
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Blend of Heat and Cool
Calabrian Pepper Salmon with Creamy Lemon Dill Sauce is a simple yet gourmet salmon recipe that combines the bold flavors of smoked paprika and fiery Calabrian chili paste with tender, perfectly cooked salmon. Paired with crisp asparagus and a refreshing yogurt dressing featuring zesty lemon, fresh dill, and a hint of garlic, this dish is a balanced blend of heat and cool.
The creamy lemon dill sauce beautifully balances the smoky spice of the salmon, making each bite a delightful experience. Perfect for a quick weeknight dinner or an elegant meal to impress guests, this dish promises to give you a restaurant-quality home dining experience.
Global Popularity of Calabrian Chili Peppers
Crushed Calabrian chili peppers, originating from the Calabria region in southern Italy, have gained global popularity for their unique heat and flavor. Known for their vibrant red color and spicy kick, these peppers are a staple in Italian cuisine and are often used to make Calabrian bomba spread—a spicy, flavorful condiment made from crushed chili peppers, olive oil, and seasonings.
I first discovered Calabrian chili peppers through Trader Joe’s Bomba sauce, and I instantly fell in love with its rich, spicy profile. Since then, I’ve incorporated it into many of my dishes, and you can find more recipes using this specific pepper in my Calabrian Chili Pepper category.
Origin of Lemon Dill Sauce
The origins of lemon dill sauce are often attributed to Scandinavian cuisine due to its common use with fish and seafood in countries like Sweden and Norway. However, some sources also mention its origins in the Czech Republic, where it is traditionally served with fish. This highlights the sauce's versatility and its adoption in various European cuisines. Are you looking for authentic Scandinavian recipes? Check out The True North and The View from the Great Island.
I wanted to create a heat and cool theme for this dish by pairing smoky, spicy salmon with a cool and refreshing lemon cream sauce. The contrast between the fiery Calabrian chili paste and the soothing lemon dill sauce brings a delightful balance to the dish, ensuring a well-rounded and satisfying meal.
More Salmon Recipes
- Best Air Fryer Habanero Adobo Salmon and Yellow Risotto
- Calabrian Pepper Basil Baked Salmon and Broccolini
- Air Fryer Calabrian Chili Salmon and Vegetables Bowl
- Sheet Pan Citrus Chili Lime Salmon with Vegetables
- Easy Sheet Pan Spicy Miso Salmon Rice Bowl
Ingredients
Before starting the recipe, bring a pot of salted water to boil for the asparagus. Prepare the lemon-dill sauce by whisking together Greek yogurt, mayonnaise, lemon zest, lemon juice, chopped dill, and minced garlic, then seasoning with salt and ground black pepper and refrigerate until ready to serve.
For the salmon, mix olive oil, smoked paprika, crushed Calabrian chili peppers, salt, and pepper in a bowl and brush over both sides of the salmon filets. Preheat a skillet over medium-high heat, add oil to prevent sticking, and cook the salmon fillets, skin-side down, for about 4-5 minutes per side until cooked through.
When the salmon has 4 minutes left, boil or steam the asparagus for 3-4 minutes until bright green and crisp. To serve, place a serving of lemon-dill sauce on each plate, distribute the asparagus, and top it with the seared salmon filet. Serve immediately and enjoy!
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.
- Calabrian Chili Peppers - Spicy chili peppers from the Calabria region of Italy are known for their vibrant red color and heat.
- Smoked Paprika - A type of paprika that is smoked and dried, imparting a rich, smoky flavor to dishes.
- Salmon Filets - When shopping for salmon, choose bright pink, mild-scented Atlantic; deep red, firm Sockeye; or rich-colored, moist King, ensuring they are fresh and sustainably sourced. Learn more about different types of salmon with shopping tips here.
- Lemon Dill Sauce - A creamy sauce made with lemon juice, fresh dill, and garlic, commonly served with fish.
See the salmon and lemon dill sauce recipe card for quantities below.
Instructions
Follow the instructions and cooking tips below using the step-by-step picture guide.
With just 5 ingredients, you'll have the most easiest lemon dill sauce ready to go.
Chilling the dressing in the fridge helps firm it up to complement the hot salmon.
Wet rubs are an excellent choice for ensuring even seasoning.
They are also great for meats, poultry, and fish that will be seared or grilled because they contain oil, making it easier to prevent sticking.
My Rating: ⭐⭐⭐⭐
Purchased: December 10, 2023
My Review: I love the clean, classic look of this Pyrex 3-piece glass mixing bowl set—it’s a staple in my kitchen. Pyrex is known for its durability, and these bowls definitely live up to that reputation. I use them for everything from mixing batters to storing leftovers, and the fact that they’re microwave-safe makes them super multifunctional. They’re also easy to clean and stack nicely in the cabinet. The only reason this isn’t a five-star for me is because I always have that little fear of breaking them when I’m using or storing them, even though they’re made to last.
For fish with the skin on, sear the skin side down first since the skin tends to shrink.
At this point, cook the salmon to your preferred temperature or cook it at an internal temperature of 145 degrees Fahrenheit.
My Rating: ⭐⭐⭐⭐⭐
Purchased: Dec 28, 2023
My Review: I absolutely love this All-Clad D3 4-Quart Stainless Steel Sauté Pan—it’s a professionally trusted workhorse in my kitchen. From its sleek, classic design to the way it evenly controls heat, this pan makes cooking feel effortless. It’s oven and broiler safe up to 600°F and still dishwasher-safe, which is a huge win for easy cleanup. None of my All-Clad pans are going anywhere—they're built to last a lifetime and then some. If you're serious about quality cookware, this sauté pan is worth every penny.
Suggested Side Ideas
- Herb Roasted Potatoes - Crispy on the outside and tender on the inside, these potatoes seasoned with rosemary, thyme, and garlic complement the flavors of the salmon and sauce.
- Garlic Mashed Potatoes - Creamy mashed potatoes with a hint of garlic provide a comforting and hearty side that balances the flavors of the dish.
- Steamed Green Beans - Fresh green beans lightly steamed and tossed with a bit of butter or olive oil and lemon zest offer a simple and tasty side.
- Mixed Greens Salad - A simple mixed greens salad with a light vinaigrette helps balance the richness of the salmon and the creaminess of the lemon dill sauce.
- Rice Pilaf - A fragrant rice pilaf with onions, garlic, and toasted almonds adds texture and a nutty flavor.
Substitutions
Dairy-Free
- Greek Yogurt - Use coconut yogurt or almond yogurt instead of regular yogurt.
Gluten-Free
- Yay! This dish is already gluten-free.
Vegetarian
- Salmon Filets - To make this dish vegetarian, substitute the salmon with grilled or pan-seared tofu or tempeh seasoned with smoked paprika and Calabrian chili wet rub mixed with mushrooms and more vegetables. This would also go well with the addition of cauliflower steaks.
Convenience
- Greek Yogurt - See the dairy-free section, but you can also substitute this Greek yogurt with sour cream since it has a similar texture and tartness level.
- Olive Oil - Use any neutral oil like vegetable or canola.
- Crushed Calabrian Chili Peppers - Substitute with crushed red pepper chili paste or chopped fresh red chilies, you might have to add a splash more of olive oil to make a paste.
- Salmon Filets - I suggest cold water fish like trout (e.g., steelhead or rainbow) and Arctic char. Coldwater fish tend to be fattier which stand up against a potent wet rub blend.
- Asparagus - Use other seasonal vegetables, such as zucchini, spinach, green beans, Brussels sprouts, cauliflower steak, etc. Just lightly steam and/or toss with a bit of butter or olive oil and lemon zest, which offer a simple and tasty side.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Pan-Seared Chicken - Replace the salmon with pan-seared chicken breasts seasoned with the wet rub, and follow the original recipe. The lemon dill sauce and asparagus complement the chicken beautifully.
- Roasted Half Chicken - Use roasted half chicken seasoned with the wet rub above and under the skin. The crispy skin and tender meat pair well with the lemon dill sauce and asparagus.
- Grilled Shrimp - Substitute the salmon with grilled shrimp marinated in the same spice blend. The shrimp’s natural sweetness and the lemon dill sauce create a delightful combination.
Equipment
- Pot or Steamer - Used for steaming the asparagus. You can also use a grill pan or outdoor grill; instructors are on the recipe card.
- Whisk - Used for combining the ingredients for the lemon dill sauce. For this recipe, I used the Silicone Walfos 10-inch Balloon Whisk Combo.
- Mixing Bowls - Used for making the sauce and marinating the salmon. While recording this recipe, I used my Pyrex Glass Mixing Bowl.
- Large Skillet - Used for pan-searing the fish. You can also use a grill pan or outdoor grill. I suggest using a stainless steel pan when searing fish compared to a non-stick pan since they are restricted to getting them hot enough to sear without warping the pan. For this recipe, I used my 3-quart All-Clad Stainless Steel Sauté Pan with Lid & Handle.
- Fish Spatula - This tool is used to gently flip delicate fish over like this Salmon, like the OXO Good Grips Stainless Steel Fish Turner.
Kitchen Must Haves - Find other tools I use here.
My Rating: ⭐⭐⭐⭐⭐
My Review: The Lodge 10.5-inch Cast Iron Square Grill Pan with the red silicone handle has become my go-to for indoor grilling. I love how it gives my proteins, seafood, and vegetables those beautiful grill marks and a delicious charred flavor without having to fire up the outdoor grill. The compact size is super convenient, especially when cooking for one or two, and it heats evenly, as you’d expect from good cast iron. If you're grilling kebabs, I recommend using smaller skewers—7 inches works best—since the 10.5 inches is measured from the wide top rim, not the actual grill base. This pan brings the outdoor grilling vibe right into your kitchen!
Storage
- Refrigerator - To store in the fridge, place the salmon and asparagus together or separate in a shallow 2-inch container to cool down quickly. Then, store them and the lemon-dill sauce in airtight containers. The meal will last up to two days.
- Freezer - Follow the refrigeration process mentioned above. Then, place the salmon in the freezer in a labeled, airtight container.
I tend to store my meal prep in these Freshware Meal Prep Containers.
Airtight Food Containers
I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer. Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tip
Meal Prep Asparagus - For perfectly crisp asparagus, blanch them in boiling water for 2-3 minutes before quickly transferring them to an ice bath to stop the cooking process.
The TikTok Way - The TikTok trend for removing salmon skin with hot water has gained popularity for its simplicity and effectiveness. To do this, follow these steps: First, boil a pot of water. Then, place the salmon fillet on a cutting board, skin-side down. Pour the hot water directly over the salmon skin for a few seconds. The heat will cause the skin to loosen and curl, making it easier to peel off.
Using a pair of tongs or your fingers, gently lift and remove the skin from the salmon. This method is quick, safe, and ensures a clean separation of the skin from the fillet, making it perfect for recipes where you prefer skinless salmon.
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Click here for an extended live Culinary Glossary.
Frequently Asked Questions
Yes, just make sure to thaw the salmon completely and pat dry with a paper towel before cooking.
Crushed red pepper flakes with a bit of olive oil can be a good substitute.
Add more Calabrian chili paste or a pinch of cayenne pepper to increase the heat.
Yes, you can make the sauce a day in advance and store it in the refrigerator.
Jumbo asparagus refers to thicker stalks, usually over half an inch in diameter, which tend to have a meatier texture and are great for grilling or roasting.
On the other hand, Pencil asparagus is much thinner, less than a quarter-inch in diameter, and more delicate, making it ideal for quick cooking methods like sautéing or steaming.
Both types have the same nutritional benefits but vary in cooking times and texture.
Seafood Recipes
Looking for other seafood recipes like this? Try these:
- Air Fryer Jerk Shrimp Fajitas | Easy Caribbean in 20 Minutes
- 20 Irresistible Fish Recipes
- Healthy Haitian-Style Creole Spicy Shrimp Pasta
- Seared Snapper Spicy Creole Sauce and Roasted Vegetables
Calabrian Chili Pepper Recipes
Looking for other Calabrian Chili Pepper recipes like this? Try these:
- One-Pan Calabrian Chickpea Pasta Recipe | Fast & Flavorful
- How to Make Easy Bacon Potato Leek Chowder | Creamy Comfort
- Best Peach Piri Piri Chicken with Fonio Kale Salad
- Grilled Zhug Ras El Hanout Lamb Chops and Tomato Salad
📖 Recipe
Calabrian Pepper Salmon with Creamy Lemon Dill Sauce
Ingredients
For the Lemon-Dill Sauce
- ½ cup Greek yogurt
- 2 tablespoon mayonnaise
- 1 lemon zested and juiced
- 2 tablespoon fresh dill chopped
- 1 garlic clove minced
- Salt and pepper to taste
For the Salmon
- 4 salmon filets 6 oz each
- 2 tablespoon olive oil
- 1 tablespoon smoked paprika
For the Asparagus
- 1 tablespoon crushed Calabrian chili peppers
- Salt and pepper to taste
- 1 lb jumbo asparagus peeled
- Salt and pepper to taste
Equipment
- Pot optional
- Steamer optional
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Before Starting the Recipe: Bring a pot of salted water to boil for the asparagus.
- Prepare the Lemon-Dill Sauce: Whisk together Greek yogurt, mayonnaise, lemon zest, lemon juice, chopped dill, and minced garlic in a mixing bowl. Season with salt and pepper to taste. Then, mix well and refrigerate until ready to serve.
- Prepare the Salmon: Mix olive oil, smoked paprika, crushed Calabrian chili peppers, salt, and pepper in a mixing bowl. Brush the mixture over both sides of the salmon filets. Then, preheat a skillet over medium-high heat.
- Grill the Salmon: Once the skillet is hot, add oil to the pan to prevent sticking and heat up. Place the salmon fillets in the pan, skin-side down. Then, cook for about 4-5 minutes per side or until the salmon is cooked through and has a nice sear. Prepare the asparagus when the salmon has only 4 minutes left of cooking time.
- Prepare the Asparagus: Boil or steam the asparagus for 3 to 4 minutes to a bright green, bendable, crisp texture. Immediately remove.
- Serve: Place a serving of the Lemon-Dill Sauce onto each plate. Then, evenly distribute the asparagus and place the seared salmon filet on top. Serve immediately and enjoy!
Video
Notes
- Salmon Skin - This recipe can be used for both salmon with skin on or removed.
- Suggested Sides - This dish pairs well with wild rice or a simple green salad for a complete meal.
- For the Grill
- Once the grill pan is hot, lightly oil the pan to prevent sticking.
- Place the salmon fillets on the grill pan, skin-side down.
- Grill for about 4-5 minutes per side or until the salmon is cooked through and has nice grill marks. Note: For steamed asparagus, steam or boil (in salted water) for 3 minutes.
- While the salmon is grilling, toss the peeled asparagus with olive oil, salt, and pepper.
- Once the salmon is done, set it aside and keep warm.
- Place the asparagus on the same grill pan and grill for about 3-4 minutes, turning occasionally, until tender and slightly charred.
Nutrition
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Have a Comment or Question?
If you have a question or comment about this recipe, please post it below. You will definitely get a quick response. It also helps our other readers to stay informed. Thanks!
Darla says
I used this recipe with a fillet of Kampachi and it turned out so well! Great flavor combinations and easy to prepare. Grilled skin side down only and was amazing. Thank you!
Maika says
You are very welcome Darla! I'm so happy it turned out great for you. I have not heard of Kampachi, now I want to find this fish myself and try it out, thank you so much for the share.
Danny says
Simple and delicious
Maika says
Hi Danny! Indeed it is. Thank you so much.