Pan-Fried Salmon with Lemon-Dill Yogurt Sauce and Cucumber Salad

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

Crisp-skinned salmon pan-fried to perfection, served with a tangy lemon-dill yogurt sauce and refreshing cucumber salad. This Mediterranean-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 pieces (6 oz each), skin on salmon fillets
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup Greek yogurt
• 2 tbsp lemon juice
• 2 tbsp, chopped fresh dill
• 1 medium, thinly sliced cucumber
• 1/4 small, thinly sliced red onion
• 1 tbsp olive oil (for salad)
• 1 tbsp red wine vinegar
• 1/4 tsp salt (for salad)
• 1/8 tsp black pepper (for salad)

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Instructions

1. Step 1: Pat 2 salmon fillets dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 5-6 minutes until skin is crisp and golden.
2. Step 2: Flip salmon and cook for an additional 3-4 minutes until fish is opaque and flakes easily with a fork. Remove from heat.
3. Step 3: In a small bowl, combine 1/2 cup Greek yogurt, 2 tbsp lemon juice, and 2 tbsp chopped fresh dill. Mix until smooth and refrigerate until serving.
4. Step 4: Toss 1 medium thinly sliced cucumber and 1/4 small thinly sliced red onion with 1 tbsp olive oil, 1 tbsp red wine vinegar, 1/4 tsp salt, and 1/8 tsp black pepper. Let sit for 10 minutes to marinate.
5. Step 5: Serve salmon topped with lemon-dill yogurt sauce alongside the cucumber salad.