Seared Salmon with Lemon Dill Sauce

A Sauce Worth Making Early

Let’s start with the lemon dill sauce. You just mix everything in a food processor. It gets so creamy and smooth. I like to make this sauce the day before. It gives the flavors time to become friends in the fridge.

Taking it out before dinner is important. A cold sauce on hot fish just isn’t as nice. Room temperature lets it be smooth and tasty. This little step makes a big difference. Do you like to make parts of your meal ahead of time?

Getting the Salmon Ready

Now, for our star, the salmon. Please dry it well with a paper towel. A dry fish gets a much nicer, crispier skin. This is the secret I learned from my mom.

Then we rub it with oil and season it. The lemon juice here is like a first hello. It wakes up the flavor of the fish. This matters because good food starts with good preparation. It shows you care.

The Sizzle in the Pan

Time for the fun part! Heat your pan until it’s nice and hot. You’ll hear a wonderful sizzle when the salmon goes in. Doesn’t that sound amazing? It always makes my stomach rumble.

Sear it for about four minutes on each side. I still laugh at the first time I cooked fish. I was so scared to flip it! You’ll know it’s done when it’s pink and flakes easily. *Fun fact: A group of salmon is called a run.*

Why This Simple Meal Feels Special

This dish feels like a treat. But it’s really quite simple to make. The creamy sauce and the flaky fish just belong together. It’s a perfect balance.

For me, cooking like this is a small act of love. Sharing a beautiful, home-cooked meal feeds more than our bodies. It feeds our hearts, too. What’s a meal that always makes you feel happy and cared for?

Bringing It All to the Table

Place the warm salmon on a plate. Spoon that lovely sauce right over the top. Finish it with a sprinkle of fresh dill. The green looks so pretty against the pink fish.

This final touch makes it look like it came from a fancy restaurant. But you made it yourself! That’s a wonderful feeling. I’d love to know, what is your favorite fish to cook at home?

Ingredients:

Ingredient	Amount	Notes
Salmon filets		For the Seared Salmon
Coarse sea salt		For seasoning
Black pepper		For seasoning
Lemon juice		Divided for cooking and sauce
Extra virgin olive oil		Divided for cooking and sauce
Fresh dill		For garnish and sauce
Greek yogurt		For the Lemon Dill Sauce
Olive oil mayonnaise		For the Lemon Dill Sauce
Garlic		For the Lemon Dill Sauce
Lemon zest		For the Lemon Dill Sauce
Garlic salt		For the Lemon Dill Sauce
Onion powder		For the Lemon Dill Sauce

My Favorite Salmon Supper

Hello, my dear! Let’s make a simple, delicious dinner. This seared salmon is one of my go-to recipes. It feels fancy but is so easy to put together. The lemon dill sauce is the real star here. It’s creamy and tangy all at once. I love how the fresh dill makes the whole kitchen smell like a summer garden.

My grandson Leo used to turn his nose up at fish. Then he tried this with the sauce. Now he asks for it every time he visits. I still laugh at that. It just goes to show, a good sauce can change everything. Let’s get our hands busy, shall we?

Step 1

First, we make the magic sauce. Put all the sauce ingredients into a food processor. Blend it until it’s smooth and creamy. You can make this sauce a day ahead, you know. (My hard-learned tip: Let the sauce sit out before serving. Cold sauce straight from the fridge is too thick.)

Step 2

Now, let’s get the salmon ready. Pat the filets completely dry with a paper towel. This is the secret for a nice, crispy skin. Rub a little oil on the skin side. Then sprinkle salt and pepper on the other side. A good squeeze of lemon juice makes it perfect.

Step 3

Time to cook! Heat your skillet with oil until it’s nice and hot. Place the salmon in the pan with the skin side up. Let it cook for about four minutes. You should hear a gentle sizzle. Doesn’t that smell amazing?

Step 4

Carefully flip the salmon over. It should be a lovely golden color. Cook for another four minutes. Drizzle more lemon juice over the top while it cooks. You’ll know it’s done when it’s pink and flakes easily. What’s your favorite way to tell if fish is cooked? Share below!

Step 5

Time to eat! Place the salmon on your plates. Spoon that lovely sauce right over the top. Finish it with a sprinkle of fresh dill and a little pepper. It’s best when everything is warm and fresh from the pan.

Cook Time: 8–10 minutes
Total Time: 20 minutes
Yield: 2–4 servings
Category: Dinner, Seafood

Three Tasty Twists

This recipe is wonderful as it is. But it’s also fun to play with. You can change it up depending on your mood. Here are a few ideas I love to use sometimes. They keep things interesting on a busy weeknight.

Spicy Kick: Add a tiny pinch of red pepper flakes to the sauce. It gives it a little warmth that is so nice.

Herb Garden: Swap the dill for fresh chives or parsley. It’s a whole new flavor with what you might have growing.

Creamy Cucumber: Chop a small cucumber and stir it into the sauce. It adds a cool, fresh crunch that is delightful.

Which one would you try first? Comment below!

How I Like to Serve It

A good meal is all about what you put next to it. For this salmon, I keep the sides simple. A pile of fluffy rice soaks up the extra sauce beautifully. Some roasted asparagus or green beans are lovely, too. They add a nice, crisp texture to your plate.

Now, what to drink? A glass of crisp white wine pairs wonderfully. For a non-alcoholic treat, I love sparkling water with a slice of lemon. It’s refreshing and light. Which would you choose tonight?

Keeping Your Salmon Fresh and Tasty

Let’s talk about storing this lovely salmon. It is best eaten right away. But you can save it for later.

Let the fish cool completely first. Then put it in a sealed container. It will stay good in the fridge for two days. I do not recommend freezing the cooked fish. It can become dry and lose its nice texture.

You can make the sauce ahead of time. This is a great batch-cooking tip. Just keep the sauce in its own container in the fridge. I once made the sauce a day early. It made dinner so easy to put together.

Planning your meals like this saves time. It also means you get a good meal on a busy night. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salmon Problems

Even great cooks run into little problems. Do not worry. Here are some easy fixes. First, if your fish sticks to the pan, the pan was not hot enough. Make sure your oil is shimmering before you add the salmon.

I remember when my fish always stuck. A hot pan makes all the difference. Second, if your sauce is too thick, just add a teaspoon of water. Stir it in until it looks creamy again.

Third, do not overcook your salmon. It should flake easily with a fork. Knowing these small things builds your confidence in the kitchen. It also makes your food taste so much better. Which of these problems have you run into before?

Your Quick Salmon Questions Answered

Q: Is this recipe gluten-free?
A: Yes, it is naturally gluten-free. Just check your mayonnaise label to be sure.

Q: Can I make any part ahead?
A: The lemon dill sauce can be made a full day before.

Q: What if I do not have fresh dill?
A: You can use dried dill. Just use one-third the amount.

Q: Can I double this recipe?
A: Absolutely. You can cook two batches of salmon in a large pan.

Q: Any optional tips?
A: A sprinkle of capers on top adds a nice salty bite. Fun fact: Capers are actually little flower buds! Which tip will you try first?

From My Kitchen to Yours

I hope you love making this seared salmon. It is a dish that feels fancy but is so simple. Cooking for others is a way to share your love.

I would be so happy to see your creation. It makes my day to see your kitchen successes. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.