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

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Tender pan-seared salmon fillets topped with a tangy lemon-dill yogurt sauce, served alongside a refreshing cucumber and red onion salad. This Mediterranean-inspired Father’s Day recipe, ready in about 22 minutes, pairs salmon fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Ingredients

• 4 pieces, 6 oz each, skin on salmon fillets
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup Greek yogurt
• 2 tbsp, chopped fresh dill
• 2 tbsp, freshly squeezed lemon juice
• 1 large, thinly sliced cucumber
• 1 small, thinly sliced red onion
• 1 tbsp white wine vinegar
• 1 tsp sugar
• 1/4 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat 4 salmon fillets dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat.
2. Step 2: Place salmon fillets skin-side down and cook for 5-6 minutes without moving until crisp and golden. Flip and cook for an additional 3-4 minutes until salmon is opaque and flakes easily with a fork.
3. Step 3: Meanwhile, in a small bowl, combine 1/2 cup Greek yogurt, 2 tbsp chopped fresh dill, and 2 tbsp lemon juice. Stir well and refrigerate until ready to serve.
4. Step 4: In another bowl, toss 1 large thinly sliced cucumber and 1 small thinly sliced red onion with 1 tbsp white wine vinegar, 1 tsp sugar, and 1/4 tsp salt. Let sit for 10 minutes to marinate.
5. Step 5: Serve salmon topped with lemon-dill yogurt sauce alongside the cucumber salad for a light, balanced dish.