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My Pan Seared Salmon has a new and improved Sauce! I added a pinch of salt to bring out the flavors, and now it’s perfect! Fresh lemon juice and dill make it a match made in salmon heaven!
A Reader’s Review
This recipe was delicious! My four and six year old inhaled it! We served it with couscous and spinach and was so yummy! Definitely making again!
Easy Salmon with the Dreamiest Sauce!
- Crisp, Tender, Perfection: That golden-crisp crust though? Absolute perfection! Meanwhile, the inside stays tender and flaky like a dream.
- Sauce So Good, You’ll Wanna Drink It: Creamy, citrusy, and loaded with fresh dill, this sauce is so good, I bet you’ll lick your plate like I did!
- Fast, Easy, Gone in a Flash: Ready in 25 minutes, gone in five—because trust me, you won’t have leftovers!
Ingredients Needed
- Lighten Up! Swap heavy cream for half-and-half, milk, or coconut milk. Still creamy, just a little lighter!
How to Make Pan Seared Salmon
A mouth-watering salmon recipe that’s a breeze to make? Yes, please! When a dish this amazing is also easy, sign me up! It just takes 25 minutes and a few simple ingredients!
- Season the Fillets: In a medium sized skillet, heat olive oil over medium low heat. Season the salmon fillets with salt and pepper and add to the skillet skin side down. Cook for about 5 minutes and gently flip the salmon to the other side and sear for another 5 minutes until the salmon is brown and the center is slightly pink. Remove the salmon from the skillet and set aside on a plate.
- Start the Cream Sauce: Add the minced garlic to the pan and cook until tender. Add heavy cream, chicken broth, and salt.
- Thicken the Sauce: In a small bowl, whisk together cornstarch and water. Whisk the cornstarch mixture into the sauce along with chopped fresh dill and the juice of one lemon. Simmer for 3-4 minutes or until the sauce has thickened.
- Finish and Serve: Add the pan seared salmon back to the skillet on top of the sauce and heat through. Garnish with additional fresh dill and lemon slices if desired and serve!
Top Tips For Perfectly Cooked Salmon
- Start with a Hot Pan: A properly heated pan prevents sticking and ensures even searing.
- Don’t Overcrowd the Pan: Give each fillet space to cook evenly.
- Cook Skin-Side Down First: This locks in moisture and creates a crispy skin.
- How do you know when salmon is done? Check that the internal temperature reaches at least 145 degrees at the thickest part of the fillet. The color should shift from translucent red to opaque pink, and it’s ready when it flakes easily with a fork.
- Let It Rest: Allowing the pan seared salmon to rest for a few minutes after cooking helps retain juices.
How to Store Leftover Lemon Dill Salmon
If stored properly, you can enjoy your pan seared salmon and creamy lemon dill sauce for days to come. Here’s how to keep it fresh:
- Reheating: Reheat leftover salmon in the microwave until warmed through. You can also warm your salmon in the oven for 10 minutes or until warmed through at 325 degrees Fahrenheit. You may want to wrap each filet in aluminum foil to help seal in the liquids.
- In the Refrigerator: Store leftover salmon and sauce in an airtight container. It will keep in the fridge for up to 4 days.
What to Serve with Pan Seared Salmon
Keep sides simple when cooking salmon, choosing flavors that complement, not overpower, the fish. Grilled or steamed vegetables, along with potatoes, rice, quinoa, or pasta, make perfect pairings.
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Perfect Pan Seared Salmon with Lemon Dill Sauce
Ingredients
- 1 tablespoon olive oil
- salt and pepper to taste
- 4 (6-ounce) salmon fillets
- 3 cloves minced garlic
- 1 cup heavy cream
- ½ cup chicken broth
- juice of one lemon
- ½ teaspoon salt
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon chopped fresh dill
Instructions
- Cook for about 5 minutes and gently flip the salmon to the other side and cook for another 5 minutes until the salmon is brown and the center is slightly pink. Remove the salmon from the skillet and set aside on a plate.
- Add 3 cloves minced garlic to the pan and cook until tender. Add 1 cup heavy cream, ½ cup chicken broth, ½ teaspoon salt, 1 tablespoon chopped fresh dill, and the juice of one lemon.
- In a small bowl whisk together 1 teaspoon cornstarch and 1 tablespoon water. Whisk the cornstarch mixture into the sauce and simmer for 3-4 minutes or until sauce has thickened.
- Add the salmon back to the skillet on top of the sauce and heat through. Garnish with additional fresh dill if desired and serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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