Pan-Seared Salmon with Yogurt Dill Sauce

This Pan-Seared Salmon with Creamy Dill Sauce is a dillightful dish that combines the rich flavors of perfectly seared salmon with a luscious, tangy dill sauce. The salmon fillets are seasoned our zesty dill seasoning - Somethin' To Dill With, then pan-seared to achieve a crispy skin while maintaining a tender and flaky bite. The creamy dill sauce complements the salmon beautifully, adding a refreshing and tangy note to each bite.

This dish is not only delicious but also versatile, making it suitable for a quick weeknight dinner or an elegant meal for special occasions. Serve it alongside our Cranberry Citrus Brussels Sprout Salad or any roasted vegetable for a complete and satisfying meal. Left over filets make a great addition to summer salads!

Author

Brian Leigh

Prep Time

15 minutes

Cook Time

5 minutes

Servings

4

Category

Entree

Cuisine

Americana

Ingredients

• ½ cup Greek Yogurt, full fat
• 1 tbsp Lemon Juice
• 1 tbsp Somethin’ To Dill With
• 1 tsp Dijon Mustard
• ¼ tsp Sea Salt
• 2-3 tbsp Olive Oil
• 4 4oz Salmon Filets
• 1 tbsp Somethin’ To Dill With
• 1 tbsp oil

Directions

1. Place a wet paper town under a mixing bowl to provide a stable base and combine Greek Yogurt, Dijon Mustard, Lemon Juice, Somethin’ To Dill With, and Sea Salt together, whisking to incorporate. While continuing to whisk, slowly drizzle in olive oil to create a luxurious sauce.
2. Set aside for 10 to 15 minutes, letting the flavors incorporate - Somethin’ To Dill With takes a moment to bloom in sauces.
3. Using a paper towel, pat the salmon filets dry, including the skin. This is essential to getting that coveted crispy skin. If you have time, let the salmon filets rest in the refrigerator on a wire rack skin side up for an hour to further dry the skin. You’ll thank me later.
4. Liberally season both sides of the filet with Somethin’ To Dill With
5. Heat your pan to medium-high heat. It is important to have the pan heated thoroughly for an even cook.
6. Add a thin layer of oil to the pan and allow to heat until shimmering but not smoking.
7. Let the salmon cook for approximately 5 minutes on the skin side or until the flesh has turned opaque about ¾ of the way up the sides of the filet. Resist the urge to fiddle with the fish.
8. Using a pair of tongs or a fish spatula, flip the filets and continue to cook for another 1 to 2 minutes. You are looking for an internal temperature of 145 degrees at the thickest
9. Place your salmon filets skin side down on the hot pan, pressing gently for 10 seconds to ensure the skin as even contact with the pan.
10. Let the salmon rest for a few minutes before serving with a generous helping of the Somethin’ To Dill With Cream Sauce
11. Flip the salmon filets back onto the side side and continue to cook for another 30 seconds to reinforce that crispy skin.