June 29, 2017


This Lemon Dill Parmesan Salmon is my new favorite way to prep salmon! For the longest time, I only made my salmon one way: with Cajun seasoning, honey, onion powder, and garlic powder (I’ll have to post the recipe on here someday). No other preparation could compare in terms of flavor… until now! This pan-cooked Lemon Dill Parmesan Salmon is so freaking delicious and easy that I can’t stop making it! It’s just perfect served with roasted parmesan asparagus and garlic herb rice.

Did you know? Farmed salmon is typically higher in fat than wild salmon, containing slightly more omega-3s, way more omega-6 and three times the amount of saturated fat. (source)

Other benefits of wild salmon

Wild caught salmon not only has a better ratio of omega-3 to omega-6 fatty acids, it’s also higher in calcium, iron, potassium, and zinc. Not to mention, farmed salmon are fed artificial pink pigments to turn their flesh a red-pink hue. On the other hand, wild salmon get their vibrant color naturally from eating lots of plankton, krill and shrimp. It’s unknown whether or not these artificial pigments are healthy, plus farmed salmon are often contaminated with other potentially harmful chemicals (PCBs, dioxins, and pesticides).

What you’ll need

Once you’ve got yourself some wild salmon, all you need is fresh lemon, grated Parmesan cheese, and a few spices: dried dill weed, garlic powder, and black pepper, kosher salt (optional). The combination of flavors is simply mouthwatering! You can even use vegan parm to make this dairy-free 😉

I cooked my salmon with extra virgin olive oil, but you could also use avocado oil, butter, coconut oil, or any oil stable at moderate heat.

Here’s the printable recipe for this Lemon Dill Parmesan Salmon! Please rate and comment below if you try it 🙂

This post contains affiliate links.

Lemon Dill Parmesan Salmon

This lemon dill parmesan salmon is quick and easy with incredible flavor. One of my favorite ways to prepare salmon! Use vegan parm for dairy-free.
Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Servings 3 servings
Calories 208kcal


  • 1 tbsp. olive oil
  • 3-4 oz. wild caught salmon fillets fresh or frozen
  • 3 tbsp. Parmesan cheese grated
  • 3 tbsp. fresh lemon juice
  • 3/4 tsp. garlic powder
  • 3/4 tsp. dried dill weed
  • 1/2 tsp. black pepper
  • 1/2 tsp. kosher salt optional


  • Heat olive oil in a nonstick skillet over medium heat.
  • Place salmon fillets (thawed if frozen) in skillet, seasoning top side with spices, Parmesan, and a squeeze of lemon.
  • After 3-4 minutes (depending on thickness), flip salmon and season second side in the same fashion as the first.
  • Cook 2-3 minutes on the second side and serve hot. Enjoy!


Calories (per serving): 208kcal, Fat: 11.0g, Sat fat: 2.4g, Carbs: 3g, Fiber: 0g, Sugar: 0g, Protein: 24g, Sodium: 363mg
© 2020 No Excuses Nutrition. If you wish to publish this exact recipe digitally (website, blog, ebook) or in tangible format (cookbook, magazine), you must first request permission by emailing noexcusesnutritionllc@gmail.com. If publishing an adapted version with one or more ingredients changed, it is sufficient to mention “inspired by No Excuses Nutrition.”




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