Easy Pan-Seared Salmon with Lemon-Dill Sauce
This elegant yet simple dish features perfectly seared salmon with a crispy skin, topped with a bright and creamy lemon-dill sauce. Ready in under 30 minutes, it's a restaurant-quality meal that's perfect for a weeknight dinner or special occasion.
Ingredients
Ingredients
- 2 pieces salmon fillets (6 oz each) skin-on, patted dry
- 1 tbsp olive oil or avocado oil
- 1 tbsp unsalted butter divided
- 1 tsp lemon zest from 1 lemon
- 2 tbsp fresh lemon juice from 1 lemon
- 1/4 cup plain Greek yogurt or sour cream
- 2 tbsp fresh dill finely chopped, plus more for garnish
- 1 clove garlic minced
- 1/2 tsp salt divided
- 1/4 tsp black pepper freshly ground
- 1 pinch red pepper flakes optional
Notes
Storage: Store leftover salmon and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently in a low oven (275°F) to prevent drying out. Make-Ahead Tip: The lemon-dill sauce can be made up to 2 days in advance. For a dairy-free version, substitute Greek yogurt with an unsweetened plant-based yogurt or avocado. For extra flavor, add a teaspoon of capers or a tablespoon of finely chopped shallots to the sauce. Serve with lemon wedges on the side for an extra burst of freshness.