Pan-Seared Irish Smoked Salmon with Dill and Horseradish Cream

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

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 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

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Instructions

  1. 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.
  2. 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.
  3. 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.

Frequently asked questions

How long does Pan-Seared Irish Smoked Salmon with Dill and Horseradish Cream take to make?

Total time is about 15 minutes (10 min prep + 5 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-Seared Irish Smoked Salmon with Dill and Horseradish 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-Seared Irish Smoked Salmon with Dill and Horseradish 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-Seared Irish Smoked Salmon with Dill and Horseradish 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-Seared Irish Smoked Salmon with Dill and Horseradish Cream?

Irish st. patrick’s day 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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