Lemon-Dill Salmon with Sour Cream Herb Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared salmon fillets with a bright lemon-dill crust, served with a cool sour cream sauce that cuts through the richness. This american-inspired seafood ready in about 22 minutes pairs salmon fillets, lemon zest, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

Prep: 15 min Cook: 7 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat salmon fillets dry with paper towels, then rub 2 tsp lemon zest and 2 tbsp finely chopped fresh dill over both sides. Let sit for 5 minutes while heating oil.
  2. Step 2: Heat 2 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 4 minutes until skin is crispy and golden.
  3. Step 3: Flip salmon and cook for 3 more minutes until the internal temperature reaches 125°F (medium-rare) and the flesh feels firm when pressed gently.
  4. Step 4: While salmon rests, whisk 1/4 cup sour cream, 1 tsp lemon juice, and 1 tbsp finely chopped chives in a small bowl until smooth and slightly thickened.
  5. Step 5: Plate salmon, drizzle with the sour cream sauce, and garnish with extra dill.

Frequently asked questions

How long does Lemon-Dill Salmon with Sour Cream Herb Sauce take to make?

Total time is about 22 minutes (15 min prep + 7 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Dill Salmon with Sour Cream Herb Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Lemon-Dill Salmon with Sour Cream Herb Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Dill Salmon with Sour Cream Herb Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon-Dill Salmon with Sour Cream Herb Sauce?

American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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