Pan-Seared Salmon with Dill-Yogurt Sauce and Cucumber Salad

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

Crisp-skinned salmon pan-seared and served with a refreshing dill-yogurt sauce alongside a tangy cucumber salad. This mediterranean-inspired seafood ready in about 22 minutes blends (6 oz each), skin on salmon fillets, divided salt, divided black pepper 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.

Prep: 10 min Cook: 12 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down and cook for 5-6 minutes without moving, until the skin is crisp and golden.
  3. Step 3: Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork. Remove from heat.
  4. Step 4: In a small bowl, mix 1/2 cup plain Greek yogurt, 2 tbsp chopped fresh dill, 1 tbsp lemon juice, and a pinch of salt to make the sauce.
  5. Step 5: For the cucumber salad, toss 1 medium thinly sliced cucumber and 1/4 thinly sliced red onion with 1 tbsp white wine vinegar, 1 tsp sugar, and a pinch of salt.
  6. Step 6: Serve the salmon fillets topped with the dill-yogurt sauce alongside the tangy cucumber salad.

Frequently asked questions

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

Total time is about 22 minutes (10 min prep + 12 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-Yogurt Sauce and Cucumber Salad?

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-Yogurt Sauce 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 Sauce 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 Sauce 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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