This salmon with dill sauce recipe is so incredibly flavorful and easy to make, that it’s a dinner worth sharing with your family tonight! The salmon is pan-seared until the skin is amazingly crispy and beautifully golden brown. Then it's topped with a creamy, fresh dill and lemon sauce that makes it over-the-top delicious!
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
Prepare your salmon fillets by checking to see if the scales have been removed. Simply scrape a sharp chef's knife back and forth over the salmon skin (the scales tend to fly around) until you have a netting appearance on the skin side. Rinse your de-scaled fillets then dry them using paper towels. *Do this diligently, repeating as needed, since the very best crispy skin results from starting with very dry salmon!
Heat your pan or skillet to medium-high heat. Give the pan plenty of time to heat thoroughly so that the entire pan surface is evenly heated for best searing. Add enough oil to coat the bottom of the pan lightly. *You may need more oil if your pan likes to stick at all.
Pat the salmon dry again just before cooking, then season the skin side with salt RIGHT before placing it into your heated pan. Once the oil is shimmering and slightly smoking, the pan is ready. *If your oil is smoking a lot, reduce the heat slightly.
Place the salmon into your fully heated pan with the skin side down. *Test an edge of the salmon in the pan, it should sizzle/hiss if the pan is sufficiently heated. Cook on the skin side for 4-5 minutes depending on the thickness of your fillets.
When the salmon is almost entirely done, season the top then flip and just 'kiss' the flesh side in the pan. This is only for a short 15-30 seconds. Remove from the pan and serve immediately with the sauce.
Dill Sauce
In a small mixing bowl, combine the sauce ingredients (Greek yogurt, dill weed, lemon juice, garlic powder, salt, and pepper). Stir until the sauce is smooth, then refrigerate until ready to serve your pan seared salmon.
Notes
You can use sour cream in place of the Greek yogurt. Or use a 50/50 combo of sour cream or Greek yogurt with mayonnaise.