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Crispy Pan Seared Salmon with Creamy Lemon Dill Sauce

A perfectly cooked fillet of Crispy Pan Seared Salmon topped with creamy lemon dill sauce.
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Follow these steps to cook salmon fillets with perfectly crispy skin and serve them with a rich, tangy lemon dill cream sauce.

Ingredients

Scale
  • 2 (6 oz) salmon fillets, skin on
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter
  • 1/4 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • 1 small garlic clove, minced
  • 1/4 teaspoon Dijon mustard

Instructions

  1. Pat the salmon fillets very dry using paper towels. This step is crucial for crispy skin. Season the flesh side with salt and pepper.
  2. Place a non-stick or cast-iron skillet over medium-high heat. Add the olive oil. Wait until the oil shimmers slightly.
  3. Place the salmon fillets skin-side down in the hot skillet. Press gently on the top of each fillet for 10 seconds to ensure full contact with the pan.
  4. Sear the salmon, undisturbed, for 4 to 6 minutes, or until the skin is deeply golden brown and crisp. You will see the color change moving up the side of the fillet.
  5. Reduce the heat to medium-low. Flip the salmon carefully. Add the butter to the pan. Cook for another 2 to 3 minutes until the salmon reaches your desired doneness (internal temperature of 145°F for medium). Remove the salmon from the pan and set aside on a plate.
  6. To make the sauce, keep the heat on low. Add the minced garlic to the remaining fat in the pan and cook for 30 seconds until fragrant.
  7. Pour in the heavy cream and lemon juice. Stir constantly, scraping up any browned bits from the bottom of the pan.
  8. Stir in the Dijon mustard and chopped dill. Simmer gently for 1 to 2 minutes until the sauce thickens slightly. Do not boil rapidly.
  9. Taste the sauce and add a pinch more salt or pepper if needed. Spoon the creamy lemon dill sauce over the cooked salmon fillets.

Notes

  • For the crispiest skin, ensure the salmon is cold when it hits the hot pan.
  • If your fillets are very thick, you may need to finish them in a 400°F oven after searing the skin side.
  • Use fresh lemon juice for the best flavor in the sauce.

Nutrition

Find it online: https://cookifyme.com/crispy-pan-seared-salmon-with-creamy-lemon-dill-sauce/