Pan-Seared Irish Smoked Salmon with Dill and Horseradish Cream

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate slices of Irish smoked salmon pan-seared to warm perfection, served with a tangy dill and horseradish cream sauce. This Irish-inspired St. Patrick’s Day recipe, ready in about 15 minutes, pairs Irish smoked salmon fillets, unsalted butter, fresh dill, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Cook: 5 min Serves 2 Irish cuisine 280 cal/serving

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Ingredients

8 oz Irish smoked salmon fillets
2 tbsp unsalted butter
2 tbsp fresh dill, chopped
1/4 cup sour cream
1 tbsp prepared horseradish
1 tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper
4 lemon wedges, for serving

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Instructions

Step 1: In a small bowl, mix 1/4 cup sour cream, 1 tbsp prepared horseradish, 2 tbsp chopped fresh dill, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper until smooth. Chill until serving.
Step 2: Heat 2 tbsp unsalted butter in a non-stick skillet over medium heat until foaming. Add 8 oz Irish smoked salmon fillets and cook for 2 minutes per side until warmed through and lightly golden on edges.
Step 3: Plate the warm salmon and spoon a generous dollop of the dill and horseradish cream on top. Serve immediately with 4 lemon wedges for squeezing.