Pan-Seared Salmon with Lemon Dill Sauce Recipe

Salmon fillets: The main protein, rich in healthy fats and flavor.

Olive oil: Used for cooking the salmon to get a nice golden crust.

Salt: Enhances the natural flavors of the salmon and sauce.

Black pepper: Adds a mild heat and depth to the dish.

Greek yogurt: Creates a creamy, tangy base for the lemon dill sauce.

Lemon juice: Provides fresh acidity that brightens the sauce.

Dill: A fresh herb that adds a light, slightly sweet flavor to the sauce.

Garlic: Adds a subtle savory kick to the sauce.

One of the most important steps in this recipe is how you cook the salmon fillets. Getting a nice golden brown crust on the outside while keeping the inside tender and juicy makes a big difference. Here’s how you can do it:

1. First, make sure your skillet is hot before you add the olive oil. Heating the pan over medium-high heat helps the salmon cook evenly and get that beautiful color.
2. When you place the salmon fillets in the skillet, put them skin-side up (even though these are skinless, this means the side that would have skin goes down last). This way, the side that’s going to be the “bottom” cooks first and gets crispy.
3. Don’t move the salmon around too much while it’s cooking. Let it sit for 4-5 minutes on one side so it can develop that golden crust.
4. Use a spatula to gently flip the fillets and cook the other side for another 4-5 minutes until it’s cooked through but still moist inside.

Doing this makes the salmon taste amazing because the outside gets a little crunch and the inside stays soft and flaky. If you rush flipping or the pan isn’t hot enough, the fish might stick or cook unevenly, which can be frustrating.

I remember the first time I tried this, I flipped the salmon too soon, and it fell apart! Now, I wait patiently and it turns out perfect every time. Also, using a non-stick skillet or a well-seasoned pan helps a lot. Once you get the hang of this, cooking salmon feels like a little kitchen victory. Plus, it’s fun to see that golden crust form—it’s like a tasty reward for your patience!

• salmon - Substitute with trout: Trout has a similar texture and flavor profile, making it a great alternative for pan-searing.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, suitable for pan-searing.

• greek yogurt - Substitute with sour cream: Sour cream provides a similar creamy texture and tanginess for the lemon dill sauce.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor to enhance the sauce.

• dill - Substitute with tarragon: Tarragon has a slightly anise-like flavor that complements fish dishes well, similar to dill.

• garlic - Substitute with shallots: Shallots provide a mild onion-garlic flavor that can enhance the sauce without overpowering it.

• Allow the salmon to cool completely at room temperature before storing. This prevents condensation, which can make the fish soggy.

• For short-term storage, place the salmon fillets in an airtight container. If you have leftover lemon dill sauce, store it separately in a small airtight container. Refrigerate both for up to 3 days.

• To maintain the freshness of the salmon, consider wrapping each fillet individually in plastic wrap before placing them in the container. This helps to lock in moisture and flavor.

• If you plan to freeze the salmon, wrap each fillet tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.

• Label the container with the date to keep track of how long the salmon has been stored. Frozen salmon can be kept for up to 2 months for optimal taste and texture.

• When ready to enjoy your frozen salmon, thaw it in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the salmon gently in a skillet over low heat or in the oven at a low temperature to preserve its moisture and flavor. Add a splash of lemon juice or a bit of olive oil to refresh the taste.

• Serve the reheated salmon with the lemon dill sauce for a delightful meal that tastes just as good as when freshly made.

• Preheat your oven to 275°F (135°C). Place the leftover salmon on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent drying out. Heat for about 15 minutes or until the salmon is warmed through.

• Use a skillet to gently reheat the salmon. Add a splash of olive oil to the pan and heat over low to medium heat. Place the salmon fillets in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through, until the salmon is warmed evenly.

• For a quick option, use the microwave. Place the salmon on a microwave-safe plate and cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• If you have a steamer, place the salmon in a heatproof dish and set it in the steamer basket. Steam over simmering water for about 5-7 minutes, ensuring the salmon retains its moisture and delicate texture.

• To reheat the lemon dill sauce, gently warm it in a small saucepan over low heat, stirring occasionally. If it thickens too much, add a splash of lemon juice or a bit of water to reach the desired consistency.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods. It's perfect for achieving a nice sear on the salmon fillets.

• Mixing bowl: A deep bowl used for combining ingredients. It's essential for mixing the lemon dill sauce ingredients together.

• Spatula: A broad, flat, flexible blade used to mix, spread, and lift material including foods. It's useful for flipping the salmon fillets in the skillet.

• Measuring spoons: Small spoons used to measure an amount of an ingredient, either liquid or dry, when cooking. They ensure you add the right amount of olive oil, lemon juice, and dill.

• Knife: A tool with a sharp blade used for cutting. It's necessary for chopping the dill and mincing the garlic.

• Cutting board: A durable board on which to place material for cutting. It provides a stable surface for chopping dill and garlic.

• Tongs: A tool used to grip and lift objects, in this case, to handle the salmon fillets without breaking them.

• Plate: A flat dish used for serving food. It's used to serve the salmon fillets once they're cooked and topped with sauce.

Prepare ingredients in advance: Measure and chop all ingredients like dill and garlic before starting. This ensures a smooth cooking process.

Use a non-stick skillet: A non-stick skillet prevents the salmon from sticking, making it easier to flip and reducing cooking time.

Make sauce ahead: Prepare the lemon dill sauce in advance and store it in the fridge. This saves time when serving the salmon.

Preheat the skillet: Ensure the skillet is hot before adding the salmon to achieve a perfect sear quickly.