Pan-Roasted Salmon with Mustard-Dill Cream

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

Tender salmon fillets pan-roasted to crisp skin perfection, served with a tangy mustard-dill cream sauce. This international-inspired seafood ready in about 18 minutes pairs salmon fillets with skin, kosher salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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.

Prep: 8 min Cook: 10 min Serves 2 International cuisine 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 salmon fillets with skin dry and season both sides with 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the salmon skin-side down and cook without moving for 5-6 minutes until the skin is crisp and golden.
  3. Step 3: Flip the salmon and add 1 tbsp unsalted butter, cooking for 2-3 minutes more until the salmon is opaque and flakes easily.
  4. Step 4: In a small bowl, whisk together 2 tbsp Dijon mustard, 1/4 cup sour cream, 1 tbsp chopped fresh dill, and 1 tbsp fresh lemon juice until smooth.
  5. Step 5: Serve the salmon fillets topped with the mustard-dill cream sauce immediately.

Frequently asked questions

How long does Pan-Roasted Salmon with Mustard-Dill Cream take to make?

Total time is about 18 minutes (8 min prep + 10 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 Pan-Roasted Salmon with Mustard-Dill Cream?

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 Pan-Roasted Salmon with Mustard-Dill Cream?

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 Pan-Roasted Salmon with Mustard-Dill Cream for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Pan-Roasted Salmon with Mustard-Dill Cream?

International 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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