Seared Salmon with Lemon Dill Sauce Recipe
A flavorful and healthy Seared Salmon with a creamy, tangy Lemon Dill Sauce that combines fresh herbs and a zesty lemon kick, perfect for a quick and elegant meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
For the Seared Salmon
- 3 salmon filets (6-8 oz each), skin on
- 1/4 tsp coarse sea salt
- Twist or two of fresh cracked pepper for each filet
- Juice of 1 lemon (about 3 tablespoons), divided
- 3 tbsp extra virgin olive oil, divided
- A sprinkle of chopped fresh dill for topping
For the Lemon Dill Sauce
- 1 cup Greek yogurt
- 1 tbsp extra virgin olive oil
- 1 tbsp olive oil mayonnaise
- 1 large clove garlic
- 3 tbsp fresh squeezed lemon juice
- 1/4 tsp garlic salt
- 1/4 tsp onion powder
- 1/3 cup dill sprigs, lightly packed
- Zest of 1 lemon
- 1/4 tsp coarse sea salt
- 3-4 twists fresh cracked black pepper
Instructions
- Prepare the Salmon: Pat dry the salmon filets with paper towels. Season both sides with coarse sea salt and freshly cracked black pepper. Drizzle half of the lemon juice and 1.5 tablespoons of the extra virgin olive oil over the salmon to coat evenly.
- Heat the Pan: Warm a large skillet over medium-high heat and add the remaining 1.5 tablespoons of olive oil. Allow the oil to heat until shimmering but not smoking, ensuring a nice sear.
- Cook the Salmon: Place the salmon filets skin-side down into the hot skillet. Cook without moving for about 4-5 minutes until the skin is crispy and the salmon is cooked about two-thirds up the sides. Flip the filets carefully and cook for another 2-3 minutes until the desired doneness is reached. Remove from heat.
- Make the Lemon Dill Sauce: In a food processor or blender, combine Greek yogurt, extra virgin olive oil, olive oil mayonnaise, garlic clove, fresh lemon juice, garlic salt, onion powder, dill sprigs, lemon zest, coarse sea salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed.
- Serve: Plate the salmon filets and spoon the lemon dill sauce on top or on the side. Garnish with a sprinkle of fresh chopped dill and an additional wedge of lemon if desired. Serve immediately.
Notes
- The salmon should be at room temperature before cooking for even cooking.
- Use fresh dill in both the sauce and as a topping for vibrant flavor.
- Adjust lemon juice in the sauce to taste depending on preferred tanginess.
- Ensure the skillet is hot enough to get a good sear without burning the fish.
- Leftover lemon dill sauce can be stored in the refrigerator for up to 3 days.
