Easy Pan-Seared Salmon with Lemon-Dill Sauce
A quick, elegant weeknight dinner featuring crispy-skinned salmon fillets topped with a bright, creamy lemon-dill sauce. This recipe delivers restaurant-quality flavor in under 30 minutes with minimal cleanup.
Ingredients
Ingredients
- 4 salmon fillets (6 oz each) skin-on, patted dry
- 2 tbsp olive oil divided
- 1 tsp salt divided
- 0.5 tsp black pepper freshly ground
- 0.5 cup Greek yogurt full-fat
- 2 tbsp fresh dill finely chopped, or 2 tsp dried
- 1 tbsp lemon juice freshly squeezed
- 1 tsp lemon zest from one lemon
- 1 clove garlic minced
- 1 pinch red pepper flakes optional, for heat
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 (300°F) or enjoy cold. The sauce is best served chilled. Make-Ahead: The lemon-dill sauce can be made up to 2 days in advance. Patting the salmon dry and ensuring a hot pan are the two most important steps for achieving perfectly crispy skin. For a dairy-free version, substitute Greek yogurt with an equal amount of mayonnaise or unsweetened dairy-free yogurt. Serve with roasted asparagus, quinoa, or a simple arugula salad.