This Pan-Seared Salmon with Lemon-Dill Sauce is a restaurant-quality dish you can whip up at home in under 30 minutes! The salmon is crispy on the outside, tender inside, and topped with a bright, creamy lemon-dill sauce that balances richness with a refreshing zing. Perfect for a quick weeknight dinner or an impressive date-night meal—simple, elegant, and packed with flavor.
Ingredients
For the Salmon:
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2 (6-8 oz) salmon fillets, skin-on
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1 tbsp olive oil
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1 tbsp butter
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½ tsp salt
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¼ tsp black pepper
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½ tsp garlic powder
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½ tsp paprika (optional, for a smoky touch)
For the Lemon-Dill Sauce:
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¼ cup Greek yogurt (or sour cream)
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1 tbsp mayonnaise
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1 tbsp fresh dill, finely chopped
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1 tbsp lemon juice (plus zest for extra brightness)
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1 tsp Dijon mustard
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1 small garlic clove, minced
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Salt & pepper to taste
Execution
1. Prep the Salmon:
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Pat salmon dry (key for crispy skin!).
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Season with salt, pepper, garlic powder, and paprika.
2. Sear the Salmon:
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Heat oil in a non-stick skillet over medium-high heat.
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Place the salmon skin-side down and gently press for 30 seconds to keep it from curling.
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Cook 4-5 mins until skin is golden and crispy.
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Flip, add butter, and cook 2-3 mins more until just cooked through.
3. Make the Sauce:
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Whisk yogurt, mayo, dill, lemon juice, mustard, garlic, salt & pepper.
4. Serve:
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Drizzle the sauce over the salmon or serve it on the side. Garnish with additional dill and a sprinkle of lemon zest.
Additional Tips
✔ Crispy Skin Hack: Start with a cold pan, add oil, then salmon—this renders fat slowly for ultra-crispiness.
✔ Sauce Too Thick? Thin the mixture with a splash of water or additional lemon juice, if needed.
✔ No Fresh Dill? Use ½ tsp of dried dill, though fresh dill is preferred for the best flavor.
✔ Butter Basting: Spoon melted butter over salmon as it cooks for extra richness.
Q&A About Pan-Seared Salmon
How do I get crispy skin on salmon?
Answer:
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Pat the skin completely dry with a paper towel before cooking.
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Use a hot pan (medium-high heat) with a thin layer of oil (avocado or olive oil works best).
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Press gently for the first 30 seconds to prevent curling.
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Don’t flip too soon—wait until the skin releases naturally (about 4-5 mins).
Pro Tip: For extra crispiness, sprinkle a pinch of salt on the skin 10 mins before cooking to draw out moisture.
Can I use frozen salmon?
Answer:
Yes, but thaw properly first!
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Place frozen salmon in the fridge overnight.
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OR submerge the sealed packet in cold water for 30-60 mins.
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Never cook frozen salmon directly—it’ll steam instead of sear.
Note: Frozen salmon may release more water—pat it extra dry before seasoning.
How do I know when salmon is cooked?
Answer:
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Visual cue: The flesh becomes opaque pink and easily flakes apart with a fork.
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Internal temp: 125°F (medium-rare) to 145°F (well-done) on a meat thermometer.
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Touch test: Press lightly—if it springs back, it’s done.
Warning: Overcooked salmon becomes dry and chalky!
Can I make the sauce dairy-free?
Answer:
Absolutely! Swap:
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Greek yogurt → coconut yogurt or cashew cream.
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Mayo → vegan mayo or tahini (for richness).
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Adjust lemon and dill to taste.
Bonus: Add a splash of olive oil for silkiness.
Why did my salmon stick to the pan?
Answer: Common reasons:
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Pan wasn’t hot enough before adding salmon.
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Not enough oil (use 1-2 tbsp for a good sear).
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Avoid flipping too soon—wait until a golden crust has formed.
Fix: Use a non-stick or well-seasoned cast-iron skillet.
What sides pair well with this dish?
Answer:
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Light & fresh: Asparagus, roasted zucchini, or arugula salad.
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Hearty: Garlic mashed potatoes, quinoa, or wild rice.
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Acidic contrast: Pickled red onions or capers.
Pro Move: Serve with a dry white wine (Sauvignon Blanc or Pinot Grigio).
Can I prep this ahead?
Answer:
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Salmon: Best cooked fresh, but you can season fillets 1 hour ahead (keep chilled).
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Sauce: Make it up to 2 days in advance (store in the fridge; stir before serving).
Reheating Tip: Gently warm salmon in a 275°F oven to avoid drying out.
Is skin-on salmon necessary?
Answer:
No, but recommended! The skin:
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Protects the flesh from overcooking.
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Adds crispy texture.
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Holds the fillet together.
Skinless option: Cook 1-2 mins less per side to prevent dryness.
My sauce is too thin/thick. How to fix?
Answer:
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Too thin? Add more yogurt/mayo or a pinch of xanthan gum.
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Too thick? Whisk in water, lemon juice, or olive oil 1 tsp at a time.
Texture hack: For a smoother sauce, blend it briefly.
Can I air-fry or bake this salmon instead?
Answer:
Yes! Adjustments:
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Air Fryer: 400°F for 8-10 mins (spritz skin with oil for crispiness).
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Oven: 425°F for 12-15 mins (finish under the broiler for 1 min for color).
Note: Pan-searing gives the best crust, but these methods work in a pinch!
Why You Should Make Pan-Seared Salmon
1. Restaurant-Quality Meal at Home – Without the Fuss
This dish looks and tastes gourmet, but it’s shockingly simple. No complicated techniques—just crispy, buttery salmon and a bright, creamy sauce that elevates weeknight dinners into something special.
2. Ready in 20 Minutes (Seriously!)
Faster than takeout! 10 minutes prep + 10 minutes cooking = a protein-packed, elegant meal that fits into even the busiest schedules.
3. Perfectly Cooked Salmon Every Time
No more dry, overcooked fish! This method guarantees:
✔ Crispy, golden skin
✔ Tender, flaky interior
✔ No sticking or flipping disasters
4. The Lemon-Dill Sauce is a Game-Changer
It’s cooling, tangy, and herby—the perfect contrast to the rich salmon. Plus, it takes 5 minutes to whisk together and works on grilled chicken, roasted veggies, or even as a dip!
5. Healthy Without Sacrificing Flavor
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Salmon = packed with omega-3s, protein, and vitamin D.
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Greek yogurt sauce = lighter than heavy cream but just as luscious.
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No processed junk—just fresh, whole ingredients.
6. Impress Guests (or Just Yourself) Effortlessly
This dish looks stunning on the plate but requires minimal effort. Serve it for:
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Date nights
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Dinner parties
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Meal prep (it reheats beautifully!)
7. Endlessly Customizable
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Don’t have dill? Try parsley, tarragon, or chives.
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Not into mayo? Use all Greek yogurt.
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Extra kick? Add a pinch of cayenne or smoked paprika.
Final Verdict:
This Pan-Seared Salmon with Lemon-Dill Sauce is the ultimate balance of fast, fancy, and foolproof. Whether you’re a seafood newbie or a seasoned cook, this recipe delivers big flavor with minimal effort—so you can enjoy a luxurious meal any night of the week.
Still on the fence? One bite of that crispy skin + creamy sauce combo, and you’ll be hooked. 🍋🔥
