This easy Pan Seared Salmon is smothered in a creamy dill sauce and garnished with fresh lemon slices. Quick enough for a weeknight meal, this flavorful salmon recipe is about to become your Tuesday night fave!
An Easy Salmon Dinner Idea
This juicy salmon recipe is the perfect quick-fix dinner for busy weeknights. It cooks in 15 minutes, and the dill sauce is super easy to throw together.
The creamy sauce can be made with broth or white wine, depending on your flavor preferences. If you’ve ever wondered what the best way to cook salmon is, this easy pan-seared method is the answer!
Is Salmon Healthy?
Salmon is an excellent source of protein and vitamin B. It promotes heart and brain health, which is great for growing children and adults alike. This nutrient-rich dinner is something you’ll be proud to serve your family because it’s healthy, but also delicious!
- Olive Oil
- Skin-On Salmon Fillets: If you’re using frozen fish, bring your salmon to room temperature.
- Garlic Podwer
- Paprika: Both sweet and smoked paprika work for this recipe! Use whichever you’d prefer.
- Salt & Pepper
- Minced Garlic
- Broth: You can cook your salmon in chicken broth, vegetable broth, or white wine.
- Lemon Juice
- Heavy Cream
- Fresh Dill: Chop up the dill before incorporating it into the sauce.
- Lemon Slices: Finish off the dish by garnishing it with fresh lemon slices.
How to Cook Pan Seared Salmon
- Heat Oil: Heat olive oil in a large skillet set over medium-high heat.
- Season Salmon: Season your salmon fillets with garlic powder, paprika, salt and pepper.
- Cook: Add fillets to the heated oil and cook for 6 minutes, or until fish is cooked ¾ of the way up. If the skillet isn’t big enough, cook 2 fillets at a time.
- Flip: Using a fish turner, – 👈 BEST TOOL for flipping fish – flip over the fillets and cook them for 2 to 3 more minutes, or until cooked through.
- Remove from Heat: Remove salmon from the skillet and set aside.
- Melt Butter: Return your skillet to the burner and melt the butter.
- Add Garlic: Whisk in garlic and cook for 20 seconds.
- Reduce Broth: Add broth or wine and cook for 1 to 2 minutes, or until reduced. Then, whisk in the lemon juice.
- Add Cream: Add heavy cream and continue to whisk. Bring the mixture to a simmer.
- Add Dill: Stir in the chopped dill.
- Return Fish to Skillet: Add the salmon back to your skillet and heat through for 1 minute.
- Remove & Serve: Remove your salmon from the heat and spoon the sauce over your fish. Garnish with lemon slices and serve!
Tips for the Best Pan Seared Salmon
- Whisk Sauce Constantly: Since this sauce uses lemon juice and heavy cream, be sure to whisk it constanly to avoid curdling.
- Add Salmon to Hot Oil: Make sure the oil is hot before you add the salmon. This way, you’ll get the perfect crispy crust on the outside of your fish!
- Dry Salmon Before Cooking: Patting dry your salmon with a paper towel is another great way to help it get crispy on the outside.
- Use Wild Caught Salmon: For the best flavor, opt for wild caught salmon over farmed fish.
- Don’t Overcook: When you simmer your salmon in the sauce, don’t leave it on the pan for longer than 1 minute.
- Rice: You can’t go wrong with salmon over rice. My Creamy Garlic Butter Parmesan Rice pairs wonderully with pan seared salmon!
- Bread: For a super simple side dish, throw together this Homemade Flatbread to go along with your salmon.
- Salad: Serve your salmon over a fresh salad, or make this Easy Tabbouleh Salad as a side!
How to Store and Reheat Leftovers
- Leftover salmon can be stored in an airtight container in the fridge for up to 2 days.
- I recommend reheating your salmon on the stove. Over medium heat, cook salmon for a few minutes per side until hot!
Pan Seared Salmon with Creamy Dill Sauce
- 2 tablespoons olive oil
- 4 skin-on salmon fillets, room temperature, 5-6 oz each
- 1 teaspoon garlic powder
- 1 teaspoon paprika, sweet or smoked
- salt and fresh ground pepper, to taste
- 1/2 tablespoon butter
- 2 cloves garlic, minced
- 1/4 cup chicken or vegetable broth, or white wine
- 2 tablespoons lemon juice
- 1 cup heavy cream
- 3 tablespoons fresh dill, chopped
- lemon slices, for garnish
- Heat olive oil in a large skillet set over medium-high heat.
- Season salmon fillets with garlic powder, paprika, salt and pepper.
- Add fillets to the heated oil and cook for 6 minutes, or until fish is cooked ¾ of the way up. If your skillet isn’t big enough, cook 2 fillets at a time.
- Using a fish turner, flip over the fillets and cook for 2 to 3 more minutes, or until fish is cooked through. Remove fish from skillet and set aside.
- Return skillet to heat and melt the butter.
- Whisk in garlic and cook for 20 seconds.
- Add broth or wine; cook for 1 to 2 minutes, or until reduced.
- Whisk in lemon juice.
- Add heavy cream and continue to whisk, bringing the mixture to a simmer. Whisk constantly so it doesn’t curdle.
- Stir in chopped dill.
- Add salmon back to the skillet and heat through for 1 minute.
- Remove from heat and spoon sauce over the fish. Garnish with lemon slices and serve!