Pan-Seared Salmon with Dill Yogurt and Cucumber Salad

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

Tender pan-seared salmon topped with a refreshing dill yogurt sauce served alongside a crisp cucumber salad. This mediterranean-inspired seafood (mediterranean) ready in about 25 minutes pairs (6 oz each), skin on salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 salmon fillets (6 oz each) dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and cook for 5-6 minutes without moving, until skin is crisp and golden.
  3. Step 3: Flip salmon carefully and cook an additional 2-3 minutes until just cooked through and internal temperature reaches 125°F for medium.
  4. Step 4: While salmon cooks, mix 1/2 cup Greek yogurt with 2 tbsp chopped fresh dill and 1 tbsp lemon juice in a small bowl. Season with a pinch of salt and stir well.
  5. Step 5: In another bowl, combine 1 large thinly sliced cucumber, 1/4 thinly sliced red onion, 1 tbsp white wine vinegar, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently and let sit for 10 minutes.
  6. Step 6: Serve salmon topped with dill yogurt sauce alongside the cucumber salad. Garnish with 1 tbsp chopped fresh parsley.

Frequently asked questions

How long does Pan-Seared Salmon with Dill Yogurt and Cucumber Salad take to make?

Total time is about 25 minutes (15 min prep + 10 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 Yogurt and Cucumber Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Dill Yogurt and Cucumber Salad?

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 Yogurt and Cucumber Salad 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 Yogurt and Cucumber Salad?

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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