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Pan Seared Salmon With Creamy Dill Sauce plated and ready to eat, showcasing a delicious and healthy seafood dinner.

Pan Seared Salmon with Creamy Dill Sauce

This recipe delivers restaurant-quality pan-seared salmon with a luscious, creamy dill sauce. The salmon is perfectly cooked to a flaky tenderness, complemented by the fresh and flavorful sauce. This dish is surprisingly simple to make and sure to impress.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter
  • 1 tablespoon butter for sauce
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup dry white wine Sauvignon Blanc or Pinot Grigio
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon lemon juice
  • Salt and pepper to taste for sauce

Equipment

  • Non-stick or stainless steel skillet
  • Fish spatula
  • Small saucepan
  • Measuring spoons
  • Measuring cups
  • Cutting board
  • Knife
  • Paper towels

Method
 

  1. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
  2. Mince the garlic and chop the fresh dill.
  3. Heat the olive oil in the skillet over medium-high heat.
  4. Carefully place the salmon fillets in the hot skillet, skin-side down if using skin-on salmon.
  5. Sear for 4-6 minutes, or until the skin is crispy and golden brown (if using skin-on) and the salmon is cooked about halfway up the sides. Don't overcrowd the pan; cook in batches if necessary.
  6. Flip the salmon fillets and add the butter to the skillet. Cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  7. Remove the salmon from the skillet and set aside.
  8. In the same skillet (or the small saucepan), melt the butter over medium heat.
  9. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!
  10. Pour in the white wine (if using) and let it simmer for 1-2 minutes, allowing the alcohol to evaporate.
  11. Pour in the heavy cream and bring to a simmer.
  12. Reduce the heat to low and simmer for 3-5 minutes, or until the sauce has thickened slightly.
  13. Stir in the fresh dill and lemon juice. Season with salt and pepper to taste.
  14. Spoon the creamy dill sauce over the pan-seared salmon fillets.
  15. Serve immediately.

Notes

For best results, use high-quality salmon. If the salmon sticks to the pan, ensure the pan is hot enough and let the salmon sear before attempting to flip it. If the sauce isn't thickening, increase the heat slightly and simmer, stirring occasionally. To thicken quickly, add a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water). If the sauce is too thick, add a splash of milk or cream. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently.