Pan-Seared Salmon with Dill-Pepper Crust

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

Perfectly seared salmon fillets with a crunchy dill and black pepper crust, served with lemon-dill sauce. This mediterranean-inspired seafood ready in about 27 minutes pairs salmon fillets, fresh dill, coarse black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.

★ 4.0 (15 ratings) Prep: 15 min Cook: 12 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat salmon fillets dry with paper towels. Season both sides with 1/2 tsp kosher salt and 1 tsp coarse black pepper. Press 2 tbsp finely chopped dill into the top of each fillet.
  2. Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 4 minutes until skin is crisp and golden.
  3. Step 3: Flip salmon and cook for 3-4 minutes more until opaque and flaky at the thickest part. Transfer to a plate and tent with foil.
  4. Step 4: Add 2 tbsp butter to the skillet over medium heat. Stir in 1/4 cup heavy cream and 1 tbsp lemon juice, simmering for 2 minutes until slightly thickened. Remove from heat and stir in 1 tbsp chopped dill.
  5. Step 5: Return salmon to skillet for 1 minute to reheat and absorb sauce. Serve immediately with extra lemon wedges and dill garnish, ensuring skin stays crisp by not flipping during final reheating.

Frequently asked questions

How long does Pan-Seared Salmon with Dill-Pepper Crust take to make?

Total time is about 27 minutes (15 min prep + 12 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 Salmon with Dill-Pepper Crust?

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 Salmon with Dill-Pepper Crust?

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-Pepper Crust 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-Pepper Crust?

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.

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