Salmon with Dill Sauce
Pan-seared salmon fillets topped with a creamy dill sauce, served with lemon wedges.
10 mins
Prep Time
15 mins
Cook Time
2
Servings
Ingredients
- 2 salmon fillets (6 oz each)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup sour cream
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- Lemon wedges for serving
Nutrition Facts
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Instructions
Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
Heat olive oil in a skillet over medium-high heat. Once hot, add the salmon fillets skin-side down. Cook for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the skillet and set aside.
In a small bowl, combine sour cream, chopped dill, lemon juice, Dijon mustard, and minced garlic. Stir well to make the dill sauce.
Spoon the dill sauce over the cooked salmon fillets. Garnish with extra dill if desired.
Serve immediately with lemon wedges on the side. Enjoy!
Chef's Tips
- Freshness Check: Ensure the salmon smells fresh and has a bright color. Avoid any fishy odor.
- Skin Crispiness: Press down gently on the salmon with a spatula while cooking to ensure even crispiness.
- Sauce Consistency: If the dill sauce is too thick, thin it with a little milk or water.
- Herb Substitutes: If you don’t have fresh dill, you can use 1 tsp of dried dill instead.
- Serving Suggestion: Pair with steamed asparagus or a fresh green salad for a complete meal.
- Storage: Leftover salmon can be stored in an airtight container in the fridge for up to 2 days.
