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Pan-Seared Salmon with Lemon-Dill Sauce
Traditional dish · French
Flaky, pan-seared salmon fillets with a bright and creamy lemon-dill sauce, a simple yet elegant dish perfect for a weeknight dinner.
Ingredients
- Salmon fillets3 (6 oz each)
- Olive oil2 tbsp
- Butter2 tbsp
- Shallot, minced1 small
- Garlic, minced2 cloves
- Dry white wine1/4 cup
- Heavy cream1/2 cup
- Lemon juice2 tbsp
- Fresh dill, chopped2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Pat salmon fillets dry with paper towels and season generously with salt and pepper.
- 2
Heat 1 tbsp olive oil and 1 tbsp butter in a large frying pan over medium-high heat until shimmering.
- 3
Place salmon fillets skin-side down in the hot pan. Sear for 4-5 minutes until the skin is crispy and golden brown. Flip and cook for another 2-4 minutes, depending on thickness, until cooked through.
- 4
Remove salmon from the pan and set aside. Tent loosely with foil to keep warm.
- 5
Reduce heat to medium. Add the remaining 1 tbsp butter to the pan. Add minced shallot and cook until softened, about 2 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- 6
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer and reduce by half, about 2-3 minutes.
- 7
Stir in the heavy cream and lemon juice. Bring to a gentle simmer and cook until the sauce slightly thickens, about 3-5 minutes. Stir in the chopped fresh dill, salt, and pepper to taste.
- 8
Serve the pan-seared salmon fillets topped with the lemon-dill sauce.
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