Perfect Pan-Seared Salmon with Lemon-Dill Sauce
Pan-seared salmon is a quick, healthy, and delicious meal that’s perfect for a weeknight dinner or a sophisticated weekend treat. This recipe guarantees perfectly cooked salmon with crispy skin and a moist, flaky interior, all topped with a vibrant lemon-dill sauce. The bright, citrusy sauce complements the richness of the salmon, creating a harmonious balance of flavors that will tantalize your taste buds.
The origins of pan-seared salmon, while not specifically tied to a single culture, are rooted in simple cooking techniques that have been around for centuries. Coastal communities worldwide have long utilized pan-searing as a method to cook fish quickly and efficiently, preserving its natural flavors. Salmon, in particular, has been a prized ingredient in many cuisines, from the Pacific Northwest to Scandinavia, where its rich flavor and nutritional value are highly appreciated. The addition of lemon and dill, a classic pairing, elevates the dish to new heights, adding a touch of freshness and elegance.
The flavor profile of this dish is a delightful combination of savory and bright. The salmon itself offers a rich, buttery flavor, which is enhanced by the crispy skin achieved through pan-searing. The lemon-dill sauce adds a zesty and herbaceous element, cutting through the richness of the salmon and adding a refreshing touch. The overall result is a well-balanced and satisfying meal that is both healthy and flavorful.
Ingredients:
- Salmon Fillets: 2 (6-8 ounce) skin-on salmon fillets, preferably wild-caught
- Olive Oil: 2 tablespoons
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
- Butter: 2 tablespoons, unsalted
- Garlic: 2 cloves, minced
- Lemon Juice: 2 tablespoons, freshly squeezed
- Chicken Broth: 1/4 cup
- Fresh Dill: 2 tablespoons, chopped
- Lemon Slices: For garnish (optional)
Equipment:
- Large skillet (preferably cast iron or stainless steel)
- Spatula
- Small bowl
- Measuring spoons and cups
Instructions:
- Prepare the Salmon (5 minutes): Pat the salmon fillets dry with paper towels. This is crucial for achieving crispy skin. Season the salmon generously with salt and pepper on both sides.
- Heat the Skillet (2 minutes): Place the skillet over medium-high heat. Add the olive oil and let it heat up until it shimmers. The oil should be hot but not smoking.
- Sear the Salmon (6-8 minutes): Carefully place the salmon fillets skin-side down in the hot skillet. Press down gently with a spatula to ensure even contact with the pan. Sear for 6-8 minutes, or until the skin is crispy and golden brown. Avoid moving the salmon around during this time to allow the skin to develop a proper crust.
- Flip and Cook (3-5 minutes): Gently flip the salmon fillets using a spatula. Cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Make the Lemon-Dill Sauce (5 minutes): While the salmon is cooking, prepare the sauce. In a small bowl, melt the butter. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
- Add Lemon Juice and Broth (2 minutes): Pour in the lemon juice and chicken broth. Bring the mixture to a simmer and let it reduce slightly for about 2 minutes, allowing the flavors to meld together.
- Stir in Dill (1 minute): Remove the sauce from the heat and stir in the chopped fresh dill.
- Serve (1 minute): Place the pan-seared salmon fillets on plates. Spoon the lemon-dill sauce generously over the salmon. Garnish with lemon slices, if desired. Serve immediately.
Tips and Variations:
- Choosing Salmon: Opt for wild-caught salmon whenever possible, as it tends to be leaner and more flavorful than farmed salmon. Sockeye and Coho salmon are excellent choices.
- Skin-On vs. Skinless: While this recipe calls for skin-on salmon, you can also use skinless fillets. However, the crispy skin adds a delightful texture and flavor. If using skinless salmon, reduce the cooking time slightly.
- Doneness: The cooking time may vary depending on the thickness of the salmon fillets. Use a fork to check for doneness. The salmon should flake easily and be opaque throughout. If you have a meat thermometer, aim for an internal temperature of 145°F (63°C).
- Herb Variations: Feel free to experiment with different herbs in the sauce. Parsley, chives, or tarragon would all be delicious additions.
- Spice it Up: Add a pinch of red pepper flakes to the sauce for a touch of heat.
- Wine Pairing: A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs beautifully with pan-seared salmon and lemon-dill sauce.
- Vegetable Sides: Serve the salmon with roasted vegetables, such as asparagus, broccoli, or Brussels sprouts, for a complete and healthy meal. Quinoa or rice also make excellent sides.
- Make it Ahead: The lemon-dill sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before serving.
Nutritional Information (per serving):
Calories: Approximately 400
Protein: 40g
Fat: 25g
Carbohydrates: 5g
Conclusion:
This recipe for perfect pan-seared salmon with lemon-dill sauce is a guaranteed crowd-pleaser. With its simple ingredients and easy-to-follow instructions, you can create a restaurant-quality meal in the comfort of your own home. The crispy skin, moist interior, and vibrant sauce make this dish a true culinary delight. Whether you’re a seasoned cook or a beginner, this recipe is sure to become a staple in your repertoire. Enjoy!
Perfect Pan-Seared Salmon with Lemon-Dill Sauce
Ingredients
Main Ingredients
- 2 Salmon Fillets (6-8 ounce) skin-on, preferably wild-caught
- 2 tablespoons Olive Oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Lemon-Dill Sauce
- 2 tablespoons Butter unsalted
- 2 cloves Garlic minced
- 2 tablespoons Lemon Juice freshly squeezed
- 0.25 cup Chicken Broth
- 2 tablespoons Fresh Dill chopped
Instructions
Preparation Steps
- Pat the salmon fillets dry with paper towels. Season with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Place salmon fillets skin-side down in the hot skillet. Sear for 6-8 minutes until the skin is crispy and golden brown.
- Flip the salmon fillets and cook for another 3-5 minutes, or until cooked through.
- In a small bowl, melt butter. Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in lemon juice and chicken broth. Simmer for 2 minutes.
- Remove from heat and stir in fresh dill.
- Serve the salmon with the lemon-dill sauce. Garnish with lemon slices, if desired.
