Pan-Seared Salmon with Creamy Dill Sauce Recipe

This easy pan-seared salmon is finished with a creamy dill sauce and bright lemon slices. Ready in about 20 minutes, it’s a quick, flavorful dinner perfect for busy weeknights.

An Easy Salmon Dinner Idea

This juicy salmon cooks in about 15 minutes and gets a silky sauce that comes together in just a few minutes on the stovetop. Use chicken or vegetable broth, or swap in white wine if you prefer a slightly brighter flavor. Pan-searing gives the fillets a crisp exterior while keeping the inside tender and flaky — one of the best quick methods for cooking salmon.

Is Salmon Healthy?

Salmon is rich in protein and B vitamins and provides heart- and brain-supporting omega-3s. It’s a nutrient-dense choice that’s both kid-friendly and satisfying for adults, making this recipe an easy way to serve a healthy, delicious meal.

Recipe Ingredients

• Olive oil
• Skin-on salmon fillets — bring frozen fillets to room temperature before cooking
• Garlic powder
• Paprika — sweet or smoked, choose your preference
• Salt & pepper
• Butter
• Minced garlic
• Broth or white wine — chicken or vegetable broth also work well
• Lemon juice
• Heavy cream
• Fresh dill — chopped
• Lemon slices for garnish

How to Cook Pan-Seared Salmon

1. Heat the oil: Warm 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Season the salmon: Rub fillets with garlic powder, paprika, salt and pepper.
3. Sear: Place the salmon skin-side down in the hot oil. Cook about 6 minutes, until the fish is cooked about three-quarters of the way up the side. If your skillet won’t hold all the fillets, work in batches.
4. Flip: Turn the fillets and cook 2–3 more minutes until cooked through. Remove the salmon to a plate and set aside.
5. Build the sauce: Reduce heat to medium, melt 1/2 tablespoon butter in the skillet, then add 2 cloves minced garlic and cook about 20 seconds.
6. Deglaze: Pour in 1/4 cup broth or white wine and cook 1–2 minutes to reduce slightly. Whisk in 2 tablespoons lemon juice.
7. Add cream: Stir in 1 cup heavy cream and bring to a gentle simmer. Whisk constantly so the sauce stays smooth and doesn’t curdle.
8. Finish: Stir in 3 tablespoons chopped dill, return the salmon to the skillet and warm through for about 1 minute.
9. Serve: Spoon the creamy dill sauce over the fillets, garnish with lemon slices, and serve immediately.

Tips for the Best Pan-Seared Salmon

• Keep the sauce smooth: Whisk the cream and lemon mixture constantly while it heats to prevent curdling.
• Start with hot oil: Add the salmon only when the oil is hot so the skin crisps nicely.
• Dry the fillets: Pat salmon dry with paper towels before seasoning to improve browning.
• Choose wild-caught if possible: For a more pronounced flavor, wild salmon is a good option.
• Avoid overcooking: When you return the salmon to the sauce, heat just long enough to warm through—about a minute—to keep it moist.

Serving Suggestions

• Rice: Serve the saucy salmon over steamed rice to soak up the sauce.
• Bread: Crusty bread or flatbread is great for mopping up extra sauce.
• Salad: A crisp green salad or herb-forward tabbouleh pairs nicely with the rich sauce.

How to Store and Reheat Leftovers

• Store leftover salmon in an airtight container in the refrigerator for up to 2 days.
• Reheat gently on the stove over medium heat for a few minutes per side until warmed through to retain texture and flavor.