Pan-Seared Salmon with Dill Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Perfectly crispy salmon fillets with a creamy lemon-dill sauce. This american-inspired seafood ready in about 20 minutes blends each salmon fillets, olive oil, butter 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 420 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, 6 oz each salmon fillets
• 2 tbsp olive oil
• 2 tbsp butter
• 2 cloves, minced garlic
• 1/2 cup sour cream
• 3 tbsp, chopped fresh dill
• 2 tbsp lemon juice
• 1 tsp lemon zest
• to taste salt
• to taste black pepper
• 1 tbsp capers

Instructions

1. Step 1: Pat each salmon fillet dry with paper towels, then season both sides with a generous pinch of salt and 1/4 tsp black pepper. Tip: Drying the fillets ensures a crisp crust by removing excess moisture.
2. Step 2: Heat a large skillet over medium-high heat, then add 2 tbsp olive oil. Let the oil shimmer but not smoke, about 1-2 minutes. Tip: A hot pan helps create a golden sear without steaming the fish.
3. Step 3: Place the salmon fillets skin-side up in the skillet, pressing gently to ensure even contact with the pan. Cook undisturbed for 4 minutes, or until the skin is golden brown and the edges begin to curl slightly.
4. Step 4: Flip the fillets using a spatula and cook for 3 minutes, or until the center is still slightly translucent and the flesh is firm to the touch. Tip: Avoid overcooking—salmon continues to cook slightly off the heat.
5. Step 5: Transfer the salmon to a plate and cover with foil to keep warm. Wipe the skillet clean with a paper towel, then return it to the stove.
6. Step 6: Add 2 tbsp butter to the skillet and melt over medium heat, swirling to coat the pan. Add 2 minced garlic cloves and sauté for 30 seconds, or until fragrant and just beginning to turn golden. Tip: Remove the pan from heat before adding sour cream to prevent curdling.
7. Step 7: Remove the skillet from heat and stir in 1/2 cup sour cream, 3 tbsp chopped fresh dill, 2 tbsp lemon juice, 1 tsp lemon zest, and 1 tbsp capers. Use a spatula to mix until the sauce is smooth and slightly thickened, about 1-2 minutes.
8. Step 8: Spoon the dill sauce over the salmon fillets, ensuring each piece is coated evenly. Serve immediately, accompanied by roasted vegetables or crusty bread. Tip: For a richer flavor, add 1/4 tsp Dijon mustard to the sauce before mixing.