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Pan-Seared Salmon with Creamy Dill Sauce glistening on a plate, showcasing a delicious and healthy meal.

Pan-Seared Salmon with Creamy Dill Sauce

This Pan-Seared Salmon with Creamy Dill Sauce recipe delivers restaurant-quality results at home. Perfectly crispy-skinned salmon fillets are topped with a luscious, herby dill sauce, creating an unforgettable flavor combination that is both elegant and easy to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets 6-8 oz each, skin-on
  • 2 tablespoons olive oil
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons unsalted butter
  • 1/4 cup finely minced shallots
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh dill
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • Lemon wedges for garnish

Equipment

  • Paper towels
  • Heavy-bottomed skillet (cast iron recommended)
  • Spatula
  • Meat thermometer
  • Plate
  • Cutting board
  • Chef's knife
  • Measuring spoons
  • Measuring cups
  • Lemon squeezer (optional)

Method
 

  1. Pat the salmon fillets dry with paper towels and season with salt and pepper on both sides.
  2. Heat olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.
  3. Place salmon fillets skin-side down in the hot pan. Press down gently with a spatula for the first 30 seconds to ensure even contact with the pan. Sear for 5-6 minutes, or until the skin is golden brown and crispy.
  4. Carefully flip the salmon fillets and cook for another 2-4 minutes, depending on the thickness, until cooked through. The internal temperature should reach 145°F (63°C).
  5. Remove salmon from the pan and set aside on a plate to rest for a few minutes.
  6. In the same pan, melt butter over medium heat.
  7. Add shallots and garlic and cook until softened and fragrant, about 2-3 minutes.
  8. Pour in white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3-4 minutes.
  9. Stir in heavy cream, fresh dill, lemon juice, and lemon zest. Season with salt and pepper to taste.
  10. Bring the sauce to a simmer and let it thicken slightly, about 2-3 minutes.
  11. Spoon the creamy dill sauce over the pan-seared salmon fillets. Garnish with extra fresh dill and a lemon wedge. Serve immediately.

Notes

For extra crispy skin, ensure the salmon is very dry before searing. Don't overcrowd the pan; cook in batches if necessary. Adjust the amount of dill and lemon juice to your taste. Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently to avoid overcooking. Prepare the sauce ahead of time up to the point of adding cream and dill.