Name: Seared Salmon with Lemon Dill Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 salmon fillets (skin-on or skinless, about 6 oz each); 1 tablespoon olive oil; Salt and black pepper, to taste; Lemon wedges, for serving; 1/2 cup sour cream or Greek yogurt; 1 tablespoon mayonnaise (optional for richness); 1 tablespoon fresh dill, chopped (or 1 teaspoon dried); 1 tablespoon lemon juice; 1 teaspoon lemon zest; 1 clove garlic, minced (optional); Salt and pepper, to taste

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Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between healthy and indulgent. The salmon sears quickly in a hot pan, and the sauce comes together in just minutes. It’s perfect for a busy weeknight dinner, but also feels fancy enough for entertaining. The lemon and dill give it a fresh, clean flavor that complements the richness of the fish beautifully.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

salmon fillets (skin-on or skinless)
olive oil
salt
black pepper
garlic (minced)
fresh lemon juice
lemon zest
fresh dill (chopped)
Greek yogurt or sour cream
Dijon mustard (optional, for extra tang)

directions

I start by patting the salmon fillets dry and seasoning both sides with salt and pepper.
I heat olive oil in a skillet over medium-high heat until hot, then place the salmon in the pan skin-side down (if using skin-on).
I sear the salmon for 4–5 minutes without moving it, until the skin is crisp and the flesh is opaque about halfway up.
I flip and cook the other side for 2–3 minutes, just until the salmon is cooked through and flakes easily with a fork.
While the salmon cooks, I whisk together the lemon juice, zest, dill, Greek yogurt, garlic, and a pinch of salt and pepper in a small bowl. If I want a little more tang, I add a spoonful of Dijon mustard.
I serve the salmon hot with a generous dollop of lemon dill sauce on top, and garnish with extra dill or lemon slices if I have them.

Servings and timing

This recipe serves 2 to 4 people depending on fillet size, and takes about 20 minutes total—less than 10 minutes for prep and about 10 for cooking. It’s quick, easy, and full of flavor.

Variations

Sometimes I swap Greek yogurt for sour cream or crème fraîche for a richer sauce. I’ve also added capers to the sauce for a briny punch, or stirred in chopped chives or parsley for a different herbal twist. If I want a spicier kick, I add a dash of crushed red pepper flakes or a little horseradish.

storage/reheating

I store any leftover salmon and sauce separately in the fridge for up to 2 days. To reheat the salmon, I do it gently in a skillet over low heat or in the oven at 300°F (150°C) until warmed through. I avoid using the microwave so the salmon doesn’t dry out. The sauce can be served cold or brought to room temperature before serving again.

FAQs

Can I use dried dill instead of fresh?

Yes, I’ve used dried dill in a pinch. I use about 1/3 the amount of fresh, since dried herbs are more concentrated. Fresh dill gives the best flavor, but dried still works.

Is it better to use skin-on or skinless salmon?

I prefer skin-on salmon because it gets beautifully crisp when seared. But skinless works just as well if that’s what I have—just make sure to sear both sides evenly.

What side dishes go well with this?

I like serving it with roasted potatoes, steamed vegetables, rice, or a simple arugula salad. The lemon dill sauce pairs well with just about anything.

Can I grill the salmon instead?

Absolutely. I brush the fillets with oil and grill them over medium heat, about 4 minutes per side. The lemon dill sauce still works perfectly.

Can I make the sauce ahead of time?

Yes, I often make the sauce a few hours in advance and keep it chilled. The flavors meld even more if it rests a bit before serving.

Conclusion

Seared Salmon with Lemon Dill Sauce is a quick, vibrant dish that brings together rich salmon and a light, creamy herb sauce in the best way. It’s easy to make, full of bright flavors, and endlessly versatile. Whether I’m cooking for one or serving guests, this is one recipe I always come back to.