Pan-Seared Salmon with Dill and Lemon Greek Yogurt Sauce
Tender salmon fillets pan-seared to a golden crust and served with a tangy, creamy dill and lemon sauce. This mediterranean-inspired seafood ready in about 20 minutes blends fillets, 6 oz each salmon fillets, olive oil, kosher salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 4 fillets, 6 oz each salmon fillets
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 cup Greek yogurt
- 2 tbsp, finely chopped fresh dill
- 2 tbsp, freshly squeezed lemon juice
- 1 small, minced garlic clove
Instructions
- Step 1: Pat dry 4 salmon fillets, about 6 oz each, then season both sides evenly with 1 tsp kosher salt and 1 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and cook for 4-5 minutes, until the skin is crisp and golden.
- Step 3: Flip the fillets carefully and cook for an additional 3-4 minutes until the salmon is opaque and flakes easily with a fork. Remove from heat.
- Step 4: In a small bowl, combine 1/2 cup Greek yogurt, 2 tbsp finely chopped fresh dill, 2 tbsp freshly squeezed lemon juice, and 1 minced small garlic clove. Stir until smooth.
- Step 5: Serve each salmon fillet topped with 2 tbsp of the dill and lemon yogurt sauce for a bright, creamy contrast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Salmon with Dill and Lemon Greek Yogurt Sauce take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Salmon with Dill and Lemon Greek Yogurt Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Salmon with Dill and Lemon Greek Yogurt 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 Pan-Seared Salmon with Dill and Lemon Greek Yogurt 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 Pan-Seared Salmon with Dill and Lemon Greek Yogurt Sauce?
Mediterranean 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.
