Seared Salmon with Lemon Dill Sauce



This recipe features perfectly seared salmon fillets glazed with a light and flavorful lemon dill sauce. It's a healthy and elegant main course ready in under 30 minutes.


Ingredients:


For the Salmon:

4 salmon fillets (each about 6 ounces and 1 inch thick)

1 tablespoon olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

For the Lemon Dill Sauce:

2 tablespoons unsalted butter

1 shallot, finely minced

1 clove garlic, minced

½ cup dry white wine (or chicken broth)

½ cup heavy cream

2 tablespoons lemon juice, freshly squeezed

¼ cup chopped fresh dill

Salt and freshly ground black pepper to taste


Instructions:


  • Prep the Salmon: Pat the salmon fillets dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
  • Heat the Pan: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully add the salmon fillets, skin-side down (if the salmon has skin).
  • Sear the Salmon: Sear the salmon undisturbed for 3-4 minutes, or until the skin is golden brown and crispy.
  • Flip and Cook: Gently flip the salmon fillets and cook for an additional 2-3 minutes, or until the salmon is cooked through to your desired doneness. The flesh should be opaque and flake easily with a fork.
  • Make the Sauce (While Salmon Cooks): While the salmon is cooking, prepare the lemon dill sauce. In a separate saucepan, melt the butter over medium heat. Add the minced shallot and cook until softened, about 2 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  • Deglaze and Simmer: Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for a few minutes, or until the liquid has reduced by half.
  • Add Cream and Lemon: Stir in the heavy cream and lemon juice. Bring to a simmer and cook for a further 2-3 minutes, or until the sauce thickens slightly. Season with salt and pepper to taste.
  • Finish with Dill: Remove the sauce from the heat and stir in the chopped fresh dill.
  • Serve: Plate the cooked salmon fillets and spoon the lemon dill sauce over the top. Garnish with additional fresh dill sprigs, if desired. Serve immediately with your favorite sides like roasted vegetables, rice, or mashed potatoes.


Tips:


  • To check for doneness, gently press the center of the salmon fillet with your finger. If it flakes easily, it's cooked through.
  • If you prefer a thicker sauce, you can simmer it for a few extra minutes or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and cook until thickened.
  • Ensure your salmon is at room temperature before cooking for even cooking. Take it out of the refrigerator 30 minutes before cooking.