Pan Seared Salmon with Sour Cream and Dill
Elevate your weeknight dinner game with this Pan Seared Salmon with Sour Cream and Dill, a recipe that masterfully balances rich, crispy salmon with a creamy, tangy sauce. Perfectly golden fillets are achieved by searing skin-on salmon until the skin is irresistibly crisp, then pairing them with a velvety topping of sour cream infused with fresh dill, zesty lemon juice, and a hint of garlic. Ready in just 25 minutes, this quick and elegant dish is ideal for busy evenings yet sophisticated enough for entertaining. Serve it with roasted vegetables, rice, or a bright side salad for a complete and satisfying meal. The combination of crispy salmon, herbaceous dill, and creamy sour cream is sure to impress your taste buds and your guests.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) salmon fillets, skin-on
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 1 tablespoon unsalted butter
- 0.5 cup sour cream
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon milk (optional, for thinning sauce)
- 4 pieces (for serving) lemon wedges
Instructions
Pat the salmon fillets dry with paper towels, then season both sides of the fillets with kosher salt and black pepper.
Heat a large, non-stick skillet over medium-high heat and add the olive oil.
When the oil is shimmering, carefully place the salmon fillets in the skillet, skin-side down. Press gently with a spatula to ensure the skin makes full contact with the pan.
Cook the salmon for 4–5 minutes without moving it, until the skin is crispy and releases easily from the pan.
Flip the fillets and cook for another 2–3 minutes or until the salmon reaches your desired doneness (internal temperature of 125–130°F for medium-rare). Remove the salmon from the pan and let it rest on a plate.
In the same skillet, reduce the heat to low and add the unsalted butter. Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant.
Remove the pan from the heat and stir in the sour cream, lemon juice, and fresh dill until combined. If the sauce is too thick, stir in a tablespoon of milk for a smoother consistency.
Taste the sauce and adjust seasoning if necessary by adding more salt, pepper, or dill.
To serve, plate the salmon skin-side up, drizzle with the sour cream and dill sauce, and garnish with fresh lemon wedges on the side.
Serve immediately with your choice of side dishes, such as roasted vegetables, rice, or a crisp salad.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 265 mg | 12% | |
| Total Carbohydrate | 5.7 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 3.5 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 15.8 mcg | 79% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 642 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
