Pan-Seared Salmon with Lemon-Dill Avocado Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy-skinned salmon fillets topped with a vibrant avocado-herb sauce, perfect for a quick weeknight dinner. This american-inspired seafood ready in about 22 minutes blends (6 oz each, 170g) salmon fillets, avocado oil, thinly sliced lemon 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 410 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.

★ 3.9 (14 ratings) Prep: 10 min Cook: 12 min Serves 4 American cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat salmon fillets dry with paper towels and season both sides with salt and pepper.
  2. Step 2: Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 4-5 minutes until skin is crispy and golden.
  3. Step 3: Flip salmon and cook for 3-4 minutes until internal temperature reaches 125°F (medium-rare) and flesh is opaque.
  4. Step 4: Remove salmon and set aside. Add remaining 1 tbsp avocado oil to skillet, then add lemon slices and cook for 1 minute until softened.
  5. Step 5: In a small bowl, whisk Greek yogurt, fresh dill, chopped parsley, lemon zest, garlic powder, salt, and pepper until smooth.
  6. Step 6: Stir lemon slices and juices into yogurt mixture, then spoon sauce over salmon fillets.

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Frequently asked questions

How long does Pan-Seared Salmon with Lemon-Dill Avocado Sauce 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 Lemon-Dill Avocado 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 Lemon-Dill Avocado 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 Lemon-Dill Avocado 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 Lemon-Dill Avocado Sauce?

American 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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