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!

Recipe Introduction: Let's Talk Salmon!
Ever wondered how to cook salmon in a way that's both quick and totally delicious? me too! honestly, i used to be intimidated by fish.
But this pan seared salmon recipe changed everything. the lemon-dill sauce? it’s basically sunshine in a pan. think bright, fresh, and utterly addictive.
A Scandinavian-West Coast Fusion
This isn't your grandma's fish dish. we're talking about pan searing salmon , inspired by simple scandinavian flavours and west coast freshness.
It's ready in about 15 minutes. serves two hungry people. picture this: flaky, tender salmon with a crispy edge, all drizzled with a zesty sauce.
Seriously, what's not to love?
Why You Need This Recipe In Your Life
Okay, so salmon is packed with omega-3s. these are great for the brain and heart. that's a fact! but let's be real.
It’s the taste that sells it, innit? this perfect pan seared salmon is ideal for a weeknight dinner. or, when you want to impress someone without slaving away in the kitchen.
What makes it special? the foolproof method and that amazing sauce.
Ready for the Ingredients?
Next, we're going to dive into the shopping list to make your very own pan seared salmon with skin . but first, let's dive into the nutritional facts, did you know that salmon has about 450 calories on each portion! the recipe serves two, so grab a friend or family.
Alright, let's talk salmon, darling! we're going to break down the key bits to making this dish sing. trust me, even if you're a kitchen newbie, you'll nail how to cook salmon in a pan.
Pan-Seared Salmon with Lemon-Dill Sauce Recipe Card

Ingredients:
Instructions:
Ingredients & Equipment for Salmon Perfection
This isn't rocket science. We’re going for simplicity and flavour. Let’s get started!
Main Ingredients: The Salmon Stars
Here's what you'll need to make Perfect Pan Seared Salmon :
- Two salmon fillets ( 6 ounces / 170g each).
- 1 tablespoon/15ml of olive oil.
- ½ teaspoon/2.5ml of kosher salt.
- ¼ teaspoon/1.25ml of black pepper.
- 2 tablespoons/ 30g unsalted butter
- 2 cloves garlic, minced (about 1 teaspoon)
- ¼ cup/ 60ml dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- ¼ cup/ 60ml chicken broth (low sodium)
- 2 tablespoons/ 30ml lemon juice (freshly squeezed)
- 2 tablespoons/ 15g fresh dill, chopped
- 1 tablespoon/ 15g heavy cream
When it comes to salmon, look for bright colour and a fresh, sea-like smell. avoid anything that smells overly "fishy.
" fresh salmon is always best, but pan seared frozen salmon can work in a pinch if properly thawed.
Seasoning Notes: The Flavour Boost
The key is finding the Good Seasoning For Salmon . Simple is often best:
- Essential spice combination: Salt and pepper are your friends.
- Flavor enhancers : Garlic gives a great flavour.
- Quick Substitution Options : No white wine? Use extra broth.
Equipment Needed: Keep it Simple
No need for fancy gadgets!
- Essential tools: A 12-inch non-stick skillet and a fish spatula.
- Household alternatives: Cast iron works great too.
Listen, mastering how to pan fry salmon without skin is all about technique. it's about making the process enjoyable, not stressful.
So, grab your ingredients, put on some tunes, and let's get cooking!
Pan Searing Salmon is easier than you think!.
Alright, let's talk salmon. i want to show you how to cook salmon in a pan like a pro. it's way easier than you think.
Forget fancy restaurants; you can nail this at home. honestly, even i was surprised the first time i did it.

Get Ready to Sizzle: Salmon Prep
First things first, mise en place , darling! translation: get everything ready. grab your two salmon fillets (about 6-ounce each).
Pat them dry with paper towels. this is key for that perfect sear. a little kosher salt (1/2 teaspoon) and black pepper (1/4 teaspoon) on both sides.
Time-saving tip: chop your 2 tablespoons of fresh dill beforehand. mince 2 cloves garlic, too. trust me, you'll thank me later.
The last thing you want is a garlic emergency while your salmon is cooking!
Let's Get Cooking: Pan Sear Fish
Okay, now the fun bit! heat 1 tablespoon of olive oil in your trusty skillet. medium-high heat is the goal.
You want the oil shimmering but not smoking. place the salmon skin-side down (if using skin) in the hot pan.
Here’s what to do:
- Sear skin-side down for 4- 6 minutes . The skin should be crispy and golden brown.
- Flip that bad boy over.
- Cook for another 2- 4 minutes . Salmon should flake easily with a fork.
- Aim for an internal temperature of 145° F/ 63° C .
- Remove from pan and set aside. Keep warm.
Now, let's make a quick sauce. add 2 tablespoons of butter to the same pan. melt over medium heat. add minced garlic and cook until fragrant, about 30 seconds.
If you're feeling fancy, deglaze with 1/4 cup dry white wine. let it simmer for 1- 2 minutes. add 1/4 cup chicken broth and 2 tablespoons lemon juice.
Stir in 2 tablespoons fresh dill and 1 tablespoon heavy cream (optional). season with salt and pepper. spoon over your salmon.
Ta-da!
Perfect Pan Seared Salmon : Pro Tips
- Don’t overcrowd the pan. Cook in batches.
- Pat dry! I cannot stress this enough. This is how you achieve that restaurant-quality pan sear salmon with skin .
- If you are using pan seared frozen salmon , make sure to fully defrost before cooking. Nobody wants a cold, mushy center.
Common mistake: overcooking. salmon is best when slightly pink inside. overcooked salmon? dry and sad. honestly, it is tragic. serve immediately with your favorite sides.
A quick quinoa salad or roasted asparagus is always a winner.
So there you have it! a foolproof guide on how to pan fry salmon without skin or with skin. enjoy the best salmon recipes skinless .
The secret? it is good seasoning for salmon ! you'll become a salmon ninja in no time.
Alright, let's dive deeper into making your pan seared salmon experience a total win. this isn't just about the recipe; it's about making it yours .
Trust me, after reading this part, you'll know how to cook salmon in a pan like a pro!
Recipe Notes
Let's chat about some extra bits and bobs. We are going to cover serving, storing, adapting the recipe, and quick look at the nutritional benefits.
Serving Suggestions
Okay, so you've got this amazing perfect pan seared salmon . now, what do you do with it? plating is key! i love serving it on a bed of vibrant green asparagus.
Seriously, the contrast is gorgeous. or, you know, chuck it on top of some fluffy quinoa. it's a really healthy meal.
As for drinks, a crisp sauvignon blanc is divine . if you are skipping the booze, a sparkling water with a lemon wedge always hits the spot.
Presentation-wise, a sprinkle of extra dill always looks fancy.
Storage Tips
Right, leftovers. we all have them. pop your pan searing salmon into an airtight container. it'll keep in the fridge for up to two days.
Freezing? honestly, i wouldn't. pan fried frozen salmon often loses its lovely texture when reheated after freezing. reheating, though? gently warm it in a pan.
I would not recommend microwaving it, unless you want rubbery salmon!
Variations
Fancy a twist? let's talk variations. if you're watching the carbs, try serving this with some cauliflower rice. it's a simple swap.
Dairy-free? no worries! just use olive oil instead of butter in the sauce. for a seasonal swap, use different herbs.
I'm not going to lie, this works any season.
Nutrition Basics
So, quick nutrition stuff. salmon is packed with omega-3 fatty acids. seriously, amazing for your brain and heart. it is also loaded with protein.
Also it helps build muscles. it's good for you! think of salmon as a delicious health boost. honestly, it's a win-win.
And remember you can use good seasoning for salmon based on you adaptation of the recipe. don't be afraid to experement and try new flavours combinations to your tastes.
You can also try salmon recipes skinless .
Remember that you can have a how to pan fry salmon without skin experience.
Don't be afraid to try. It's about enjoying the process. You'll be whipping up restaurant-worthy pan sear fish in no time! And it's way cheaper than going out. So get cooking!

Frequently Asked Questions
How do I know when my salmon is cooked perfectly? I'm always worried about overcooking it!
Nobody wants dry, rubbery salmon – it's a culinary tragedy! The best way to tell if your salmon is done is to use a fork to gently flake it; it should separate easily. Ideally, the internal temperature should reach 145°F (63°C). If you're a bit of a nervous cook (like me when I'm attempting a soufflé!), a meat thermometer is your best friend – stick it in the thickest part of the fillet.
Can I use frozen salmon for this recipe, and if so, how do I defrost it properly?
Absolutely, frozen salmon works perfectly well! Just make sure it's fully defrosted before you start cooking. The best way to defrost salmon is to leave it in the refrigerator overnight. If you're in a hurry (because let's face it, sometimes dinner needs to happen now), you can place the sealed salmon in a bowl of cold water for about 30-60 minutes, changing the water every 15 minutes or so.
I'm not a big fan of dill. What other herbs can I use in the lemon sauce for this recipe?
No dill? No worries! Cooking is all about making it your own, a bit like choosing the perfect outfit for a night out. Parsley and chives are excellent substitutes for dill and will provide a similar fresh, herbaceous flavor. For a Mediterranean twist, try using oregano and thyme. A little zest of lemon too is a real bobby-dazzler!
How to cook salmon in the pan without it sticking? I always end up with a disaster!
Sticky salmon is a common problem, but easily avoided! First, make sure your pan is properly heated over medium-high heat before adding the oil. Secondly, use a non-stick skillet or a well-seasoned cast-iron pan. Patting the salmon dry with paper towels before seasoning is also crucial, as excess moisture can cause it to stick. Don’t be tempted to move it around the pan too early. Let it sear!
Can I make this pan-seared salmon recipe ahead of time, and how should I store it?
Yes, you can definitely make this ahead of time! Cooked salmon can be stored in an airtight container in the refrigerator for up to 2-3 days. Let the salmon cool completely before refrigerating. When reheating, gently warm it in a skillet over low heat or in the microwave, being careful not to overcook it and dry it out. The lemon-dill sauce is best made fresh, but leftovers can also be stored in the fridge.
Is pan-seared salmon a healthy meal option, and what are the main nutritional benefits?
Absolutely! Salmon is a nutritional powerhouse, packed with omega-3 fatty acids, which are great for your heart and brain health. It's also a fantastic source of protein, vitamin D, and various B vitamins. Pan-searing is a healthy cooking method because it requires minimal oil, so you can enjoy a delicious and nutritious meal without feeling too guilty about indulging. It's a win-win, like finding a fiver in your old coat pocket!