Cisco Kid's Pan-Seared Salmon with Dill Vinaigrette

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Crispy-skinned salmon fillets served with a tangy dill vinaigrette, inspired by Minnesota's fishing heritage and local lake catches. This American-inspired seafood recipe, ready in about 20 minutes, pairs Salmon fillets, Olive oil, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 295 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (5 oz each), skin-on Salmon fillets
• 1 tbsp Olive oil
• 1 tsp Dijon mustard
• 2 tbsp, finely chopped Fresh dill
• 1 tbsp White wine vinegar
• 1/2 tbsp Lemon juice
• 1/4 tsp Garlic powder

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Instructions

1. Step 1: Pat salmon fillets dry with paper towels, then season skin-side with salt and pepper. Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 7-8 minutes until skin is crispy and golden, flipping once halfway through.
2. Step 2: While salmon cooks, whisk together 1 tsp Dijon mustard, 2 tbsp fresh dill, 1 tbsp white wine vinegar, 1/2 tbsp lemon juice, and 1/4 tsp garlic powder in a small bowl until emulsified.
3. Step 3: Transfer salmon to plates, drizzle with the dill vinaigrette, and serve immediately with extra lemon wedges for squeezing.