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Pan-Seared Salmon with Lemon-Dill Sauce
Learn how to cook salmon in a pan perfectly! Get crispy skin and flaky salmon with my super simple recipe. Lemon-dill sauce included! You'll nail it, promise!
5 min
Prep
1
Serving
12 min
Cook
SourceScale Recipe
Original recipe makes 1 serving.
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Ingredients
Scaled to 1 serving
Instructions
Keeps your screen on and lets you check off steps as you go.
- 1
Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
- 2
Heat the olive oil in the skillet over medium-high heat until shimmering.
- 3
Place the salmon fillets, skin-side down (if using skin-on), in the hot skillet. Don't overcrowd the pan.
- 4
Cook for 4-6 minutes, or until the skin is crispy and golden brown and the salmon is about halfway cooked through. Use the spatula to gently flip the salmon.
- 5
Cook for another 2-4 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F/63°C.
- 6
Remove the salmon from the pan and set aside. In the same skillet (or a small saucepan), melt the butter over medium heat. Add the garlic and cook until fragrant (about 30 seconds).
- 7
If using, pour in the white wine and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan. Add the chicken broth and lemon juice.
- 8
Stir in the dill and heavy cream (if using). Season with salt and pepper to taste. Reduce the heat and simmer for a minute or two to slightly thicken the sauce.
- 9
Spoon the lemon-dill sauce over the salmon fillets and serve immediately.
Shared By
huyaroo
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