Name: Perfect Pan-Seared Salmon with Lemon-Dill Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 salmon fillets (6-ounce, skin on or off); 1 tablespoon olive oil; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 tablespoons butter; 2 cloves garlic (minced); 0.25 cup dry white wine (optional); 0.25 cup chicken broth; 2 tablespoons lemon juice (freshly squeezed); 1 tablespoon fresh dill (chopped); 1 tablespoon heavy cream (optional); 0 Salt and pepper (to taste)

Perfect Pan-Seared Salmon with Lemon-Dill Sauce

Pan-seared salmon is a weeknight dinner staple for a reason: it’s quick, healthy, and incredibly delicious when done right. This recipe elevates the simple pan-seared salmon with a bright and flavorful lemon-dill sauce that perfectly complements the rich, flaky fish. Whether you’re a seasoned cook or just starting out, this recipe will guide you through creating restaurant-quality salmon in your own kitchen.

The origins of pan-seared salmon are, unsurprisingly, tied to coastal regions where fresh salmon is readily available. The method itself – searing – is a technique used for centuries to quickly cook meat and fish, creating a flavorful crust while keeping the inside moist. The addition of a lemon-dill sauce is a classic pairing, as the acidity of the lemon cuts through the richness of the salmon, while the dill adds a fresh, herbaceous note.

The flavor profile of this dish is a delightful balance of rich, savory, and bright flavors. The salmon itself boasts a buttery, slightly sweet taste, which is enhanced by the crispy skin achieved through searing. The lemon-dill sauce adds a zesty, aromatic element that brightens the entire dish. It’s a harmonious combination that’s sure to please even the most discerning palate.

Ingredients

For the Salmon:

2 (6-ounce) salmon fillets, skin on or off
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Lemon-Dill Sauce:

2 tablespoons butter
2 cloves garlic, minced
1/4 cup dry white wine (optional, but recommended)
1/4 cup chicken broth
2 tablespoons lemon juice, freshly squeezed
1 tablespoon chopped fresh dill
1 tablespoon heavy cream (optional, for a richer sauce)
Salt and pepper to taste

Step-by-Step Instructions

Prepare the Salmon: Pat the salmon fillets dry with paper towels. This is crucial for achieving a crispy skin. Season both sides with salt and pepper.
Heat the Pan: Heat the olive oil in a large skillet over medium-high heat. The pan should be hot enough that a drop of water sizzles immediately.
Sear the Salmon: If using skin-on salmon, place the fillets skin-side down in the hot pan. Press down gently with a spatula for the first 30 seconds to ensure even contact with the pan. Cook for 4-6 minutes, or until the skin is crispy and golden brown. If using skinless salmon, cook for 3-5 minutes per side.
Flip and Cook: Flip the salmon fillets and 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).
Remove Salmon: Transfer the salmon fillets to a plate and cover loosely with foil to keep warm.
Make the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds, or until fragrant, being careful not to burn it.
Deglaze the Pan: If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. This adds a lot of flavor to the sauce. Let the wine reduce slightly for about 1 minute.
Add Broth and Lemon Juice: Pour in the chicken broth and lemon juice. Bring to a simmer and let the sauce reduce slightly for 2-3 minutes, or until it thickens slightly.
Finish the Sauce: Stir in the fresh dill and heavy cream (if using). Season with salt and pepper to taste.
Serve: Spoon the lemon-dill sauce over the pan-seared salmon fillets. Serve immediately with your favorite sides, such as roasted vegetables, rice, or quinoa.

Tips and Variations

Salmon Skin Crispiness: For extra crispy salmon skin, score the skin lightly with a sharp knife before seasoning. This helps the skin render and crisp up more evenly.
Don’t Overcook: Overcooked salmon is dry and tough. Use a meat thermometer to ensure the salmon reaches an internal temperature of 145°F (63°C). It’s better to slightly undercook it, as it will continue to cook slightly as it rests.
Spice it Up: Add a pinch of red pepper flakes to the lemon-dill sauce for a touch of heat.
Herb Variations: If you don’t have dill on hand, you can substitute it with other fresh herbs, such as parsley, chives, or tarragon.
Wine Substitution: If you don’t have white wine, you can omit it or substitute it with an equal amount of chicken broth.
Make it Dairy-Free: Omit the heavy cream for a lighter, dairy-free sauce.
Garlic alternative: Shallots are a good alternative to garlic.

Serving Suggestions

This pan-seared salmon with lemon-dill sauce pairs well with a variety of sides. Here are a few suggestions:

Roasted asparagus or broccoli
Quinoa or rice pilaf
Mashed potatoes or sweet potatoes
A simple green salad
Steamed green beans

Conclusion

This pan-seared salmon with lemon-dill sauce is a delicious and easy meal that’s perfect for any occasion. The combination of the perfectly seared salmon and the bright, flavorful sauce is a guaranteed crowd-pleaser. With its simple ingredients and straightforward instructions, this recipe is sure to become a new favorite in your kitchen. Enjoy!

No ratings yet