Pan-Seared Salmon with Lemon-Dill Sauce

Name: Pan-Seared Salmon with Lemon-Dill Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 4 (6 oz) fillets Salmon, skin-on or skin-off; 1 tbsp Olive oil; Salt and black pepper To taste; FOR THE LEMON-DILL SAUCE:; 2 tbsp Unsalted butter; 1 small Shallot, minced; 1/2 cup Chicken broth (or vegetable broth); 1/4 cup Heavy cream; 2 tbsp Fresh lemon juice; 2 tbsp Fresh dill, chopped; Pinch of red pepper flakes Optional; Fresh lemon slices For garnish (optional)

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This exquisite Pan-Seared Salmon with Lemon-Dill Sauce is a fantastic choice for a special occasion like Valentine's Day or any weeknight when you crave something gourmet yet simple. Flaky, tender salmon with a beautifully crisp skin is the star, complemented by a vibrant and tangy sauce made with fresh lemon juice, fragrant dill, and a touch of cream. This dish is not only delicious but also packed with healthy fats and protein, making it a truly satisfying meal.

speichern

Prep Time15 min

Cook Time20 min

Servings4 servings

DifficultyMedium

Equipment

Large non-stick or cast-iron skilletPaper towelsWhisk

Instructions

1
Prepare the salmon: Pat salmon fillets very dry with paper towels (this is crucial for crispy skin). Season generously with salt and black pepper on both sides.
2
Sear the salmon: Heat olive oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering. Place salmon fillets skin-side down (if applicable) in the hot skillet. Sear for 4-6 minutes until the skin is crispy and golden brown and the salmon is cooked halfway up the sides. Do not move the fish during this time.
3
Finish cooking the salmon: Flip the salmon fillets and cook for another 2-4 minutes, depending on thickness, until cooked through to your desired doneness. Remove salmon from the skillet and set aside on a plate, tented loosely with foil.
4
Make the lemon-dill sauce: In the same skillet (no need to clean), melt butter over medium heat. Add minced shallot and cook for 1-2 minutes until softened. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce slightly.
5
Finish the sauce: Reduce heat to low. Stir in heavy cream, fresh lemon juice, chopped fresh dill, and red pepper flakes (if using). Season with salt and pepper to taste. Simmer gently for 1-2 minutes until heated through and slightly thickened. Do not boil.
6
Serve: Spoon the warm lemon-dill sauce over the pan-seared salmon fillets. Garnish with fresh lemon slices and extra dill, if desired. Serve immediately with your favorite side dishes, such as roasted asparagus or rice pilaf.

Nutrition

Calories420 kcal

Protein38g

Fat28g

Carbohydrates

Frequently Asked Questions

How do I know when the salmon is cooked perfectly?

Salmon is cooked when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). Be careful not to overcook, as it can become dry.

Can I use dried dill instead of fresh?

While fresh dill is highly recommended for its vibrant flavor, you can substitute with dried dill. Use about 1 teaspoon of dried dill for every tablespoon of fresh dill. Add it earlier in the sauce-making process to allow its flavor to bloom.

What's a good side dish to serve with this salmon?

Roasted asparagus, green beans, rice pilaf, quinoa, or a simple garden salad are all excellent choices that complement the flavors of this salmon dish beautifully.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.