This easy, elegant Seared Salmon with Lemon Dill Sauce comes together in under 20 minutes! With crisp, golden edges and a creamy, tangy sauce, this dish is the perfect weeknight dinner or date-night favorite.
Why You’ll Love This Recipe
- Fast & Fresh – Ready in under 20 minutes.
- Healthy & Flavorful – Packed with protein and healthy fats, without feeling heavy.
- Perfect for Weeknights – Simple steps and minimal cleanup.
- Great Use for Fresh Dill – If you’re growing dill or love its fresh flavor, this is your new go-to recipe.
Ingredients
For the Seared Salmon:
- 3 salmon filets (6–8 oz each), skin on
- ¼ tsp coarse sea salt
- Fresh cracked black pepper
- Juice of 1 lemon (about 3 tbsp), divided
- 3 tbsp extra virgin olive oil, divided
- Chopped fresh dill, for garnish
For the Lemon Dill Sauce:
- 1 cup Greek yogurt
- 1 tbsp extra virgin olive oil
- 1 tbsp olive oil mayonnaise
- 1 clove garlic
- 3 tbsp fresh lemon juice
- Zest of 1 lemon
- ¼ tsp garlic salt
- ¼ tsp onion powder
- ⅓ cup fresh dill sprigs, lightly packed
- ¼ tsp coarse sea salt
- Fresh cracked pepper, to taste
How to Make It
Step 1: Make the Lemon Dill Sauce
In a small food processor, blend all sauce ingredients until smooth. If prepping ahead, store in an airtight container in the fridge for up to 24 hours. Bring to room temp before serving so the olive oil emulsifies smoothly.
Step 2: Prep the Salmon
Pat the salmon filets dry and place them skin-side down on a plate. Rub the skin with half of the olive oil. Season the flesh side with salt, pepper, and juice from half the lemon.
Step 3: Sear the Salmon
Heat a cast iron or nonstick skillet over medium-high. Add the remaining olive oil. When shimmering, place the salmon in the pan skin-side up. Cook for 4 minutes, then flip. Reduce heat slightly and cook another 4 minutes, squeezing the remaining lemon juice over the top as it cooks. Salmon is done when it flakes easily and turns opaque pink.
Step 4: Serve
Plate the salmon and spoon the lemon dill sauce over the top. Garnish with extra fresh dill, sea salt, and cracked pepper. Serve immediately!
Expert Tips
- Use a Hot Pan – A hot skillet is key for a good sear and crispy skin.
- Don’t Overcook – Salmon should flake easily with a fork and still be slightly moist inside.
- Sauce Ahead of Time – Save time by prepping the sauce the night before.
- Choose Good Filets – Avoid grey or dull salmon. Look for pink or vibrant reddish-orange filets, depending on whether they’re farmed or wild-caught.
Serving Suggestions
Pair this dish with one of these fresh, seasonal sides:
- 🥒 Cucumber & Radish Salad
- 🥔 Lemon Herb Baby Potatoes
- 🥕 Carrot Ribbon Salad
- 🥔 Creamy Red Skinned Potatoes
- 🥗 French Potato Salad
Leftovers
Store salmon and sauce separately in airtight containers. The salmon can be refrigerated up to 48 hours and is perfect over a salad the next day. The sauce lasts up to 3–4 days and can double as a veggie dip or salad dressing.
More Seafood Recipes to Try
- [Grilled Salmon Salad with Cilantro Lime Dressing]
- [Chimichurri Shrimp Skewers]
- [Smoked Salmon Carpaccio]
- [Easy Shrimp Salad with Old Bay]
- [Butter Garlic Shrimp Scampi]
Save this Seared Salmon with Lemon Dill Sauce recipe on Pinterest so you can come back to it again and again. Whether it’s for a healthy weeknight meal or an impressive weekend dinner, it’s one you’ll love to keep in rotation!
📝 If you try this recipe, leave a star rating and comment to let me know how it turned out!