Seared Salmon with Lemon Dill Sauce

Introduction

Nothing beats the aroma of a sizzling pan as perfectly Seared Salmon with Lemon Dill Sauce develops a crisp, golden crust while staying tender inside. This dish feels luxurious yet surprisingly quick, making it ideal for weeknights or elegant dinners. The bright lemon, fresh herbs, and savory richness of salmon create a restaurant-quality experience at home. This recipe works beautifully for beginners and seasoned cooks alike. In this guide, you’ll learn how to nail the perfect sear, create a velvety herb sauce, and elevate your salmon every time.

Why You’ll Love This Recipe

You’ll adore this Seared Salmon with Lemon Dill Sauce because it blends simplicity with bold, refreshing flavor. The salmon turns crispy at the edges while staying moist and flaky inside, giving you the ideal contrast in texture. The sauce is smooth, light, and fragrant, transforming each bite into something bright and satisfying without overwhelming the fish. Even better, this meal cooks fast, uses minimal ingredients, and feels like something you’d order at a fine restaurant. Whether you’re meal prepping, hosting guests, or cooking a cozy dinner for two, the flavors stay vibrant and fresh. This recipe is also flexible enough to pair with simple sides like rice, sauteed veggies, roasted potatoes, or even garlic pasta with bacon or lemon garlic orzo. It’s the kind of dish that fits every season and every level of cooking skill.

Ingredients

To make Seared Salmon with Lemon Dill Sauce, you’ll need simple, fresh ingredients that contribute big flavor. Use center-cut salmon fillets for even cooking and the most tender bite.
Here’s what you’ll need:

• 4 salmon fillets (about 6 oz / 170 g each, skin-on preferred for the best sear)

• 1 tbsp olive oil (15 ml, for searing)

• 1 tbsp butter (14 g, for richness)

• Salt and black pepper, to taste

• 1/2 cup heavy cream (120 ml, creates the base for the silky sauce)

• 2 tbsp fresh lemon juice (30 ml, for brightness)

• 1 tsp lemon zest (grated finely)

• 2 tbsp chopped fresh dill (about 8 g, for herbaceous flavor)

• 1 clove garlic, minced (adds layers of savory depth)

• 1/4 cup chicken broth (60 ml, helps thin and balance the sauce)

These ingredients come together quickly while offering a refreshing flavor balance: creamy, citrusy, and herb-forward.

Pro Tips

Mastering Seared Salmon with Lemon Dill Sauce comes down to three key techniques. First, pat the salmon extremely dry before seasoning. Moisture prevents proper browning, so removing excess water allows the fish to crisp beautifully and develop deeper color. Second, always preheat your skillet thoroughly. A hot pan ensures an aggressive sear, sealing in juices and giving that irresistible crust. Third, build your sauce in the same skillet used for searing. The browned bits left behind dissolve into the sauce, adding savory richness that elevates the lemon and dill flavors. These simple but powerful methods ensure each component tastes intentional and elevated. Once you follow them, every batch of salmon you cook will have flawless texture and restaurant-worthy appeal.

Instructions

Step 1: Season the Salmon

Pat the salmon fillets completely dry with paper towels. This step matters more than many realize, because moisture on the surface causes steaming instead of searing. Once dry, season all sides generously with salt and black pepper.

Step 2: Heat the Pan

Place a large stainless steel or cast-iron skillet over medium-high heat. Add the olive oil and let it heat until it shimmers. A properly heated pan ensures the salmon forms a golden crust the second it hits the surface.

Step 3: Sear the Salmon

Set the salmon fillets skin-side down in the pan. Press gently with a spatula for the first few seconds so the skin makes full contact. Let the salmon cook undisturbed for 4–5 minutes, depending on thickness. You’ll see the color change gradually from the bottom up. Flip the fillets, add the butter, and cook another 2–3 minutes until the flesh feels slightly firm and flakes easily.

Step 4: Remove the Salmon

Transfer the cooked salmon to a plate and tent lightly with foil. Resting the fish allows the juices to settle and keeps it tender.

Step 5: Build the Lemon Dill Sauce

Lower the heat to medium. Add the minced garlic to the same skillet and sauté for 30 seconds until fragrant. Pour in the chicken broth to deglaze, scraping up the flavorful bits from the bottom. Add the heavy cream, lemon juice, and lemon zest. Stir until the sauce looks smooth and creamy.

Step 6: Finish with Fresh Dill

Let the sauce simmer for 2–3 minutes until slightly thickened. Stir in the chopped fresh dill and taste for seasoning. You can add more lemon for brightness or more broth if you want a thinner consistency.

Step 7: Serve

Place the salmon fillets back into the skillet or plate individually. Spoon the warm lemon dill sauce over the fish. Serve immediately for maximum flavor and texture.

Variations

You can tailor Seared Salmon with Lemon Dill Sauce to suit your taste or dietary needs. For a lighter version, swap the heavy cream for half-and-half or full-fat coconut milk. If you prefer a stronger herb flavor, mix in fresh parsley or tarragon along with the dill. For a garlic-forward twist, add roasted garlic or increase the fresh garlic in the sauce. You can also change the protein entirely: try cod, trout, or halibut with the same lemon dill base. Serve it over pasta, mashed potatoes, quinoa, or even a garlic pasta with bacon for a richer meal. This versatility makes the recipe adaptable for many styles of cooking.

Storage and Serving

Store leftover Seared Salmon with Lemon Dill Sauce in an airtight container for up to 2–3 days in the refrigerator. Keep the sauce separate for best texture, as it may thicken when chilled. Reheat gently over low heat to prevent the fish from drying out. Avoid microwaving for too long, since salmon heats quickly. For serving ideas, spoon extra sauce over the fish and pair it with roasted asparagus, rice pilaf, or lemon butter noodles. It also works beautifully as a topping for a simple salad or inside a soft brioche roll for a salmon sandwich. Add a squeeze of fresh lemon right before serving to refresh the flavors.

FAQs

1. Should I use skin-on salmon for this recipe?
Yes. Skin-on fillets help the fish stay moist and develop a crisp base. You can remove the skin after cooking if preferred.

2. Can I use dried dill instead of fresh?
Fresh dill provides the best flavor, but dried dill works in a pinch. Use only 1 teaspoon, since dried herbs are more concentrated.

3. What type of pan is best for searing?
A stainless steel or cast-iron skillet gives the strongest sear and prevents sticking when properly preheated.

4. Can I make the sauce ahead of time?
Yes. Store it separately and warm it gently on the stove before serving, adding a splash of broth to loosen it if needed.

5. How do I know the salmon is done?
The salmon should flake easily with a fork and reach an internal temperature of 125–130°F (52–54°C) for a medium finish.

Conclusion

This Seared Salmon with Lemon Dill Sauce is comfort food at its finest — bright, fresh, and full of creamy elegance. It’s the kind of dish that turns ordinary evenings into something special and gives you a dependable go-to meal for effortless entertaining or weeknight cooking.