seared salmon recipe
The Best seared salmon recipe
I love how easy it is to customize this recipe. You can serve it with anything from mashed potatoes to quinoa or even a simple lemon-dill yogurt sauce. It’s versatile enough for a quick weeknight meal but still feels impressive if you’re entertaining. My family doesn’t mind the slight extra effort of searing the salmon to perfection—it’s worth it for that crispy skin and that buttery, caramelized finish. And honestly, there’s something so satisfying about a perfectly cooked piece of fish that just falls apart at the bite. It’s not just a recipe; it’s a little ritual that makes meals feel a little more special, no matter what else is going on.
Perfectly Seared Salmon with Lemon-Dill Sauce
A simple yet flavorful recipe for tender, golden salmon fillets that shine with a bright lemon-dill sauce. Ideal for weeknight dinners or special occasions.
🥘Ingredients
- 4 (6 oz each) salmon fillets
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper to taste
- ¼ cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill
- 1 tsp Dijon mustard
- ½ tsp honey
👨🍳Directions
-
1
Pat salmon fillets dry with paper towels. Season lightly with salt and black pepper. -
2
Heat a skillet over medium-high heat. Add olive oil and let it heat for 30 seconds until shimmering. -
3
Add salmon fillets to the skillet, skin-side down. Cook for 4–5 minutes until the skin is crispy and the edges begin to curl. -
4
Flip fillets carefully and cook for another 2–3 minutes until the flesh flakes easily with a fork and the center reaches 125°F. -
5
While salmon cooks, whisk together mayonnaise, lemon juice, dill, Dijon mustard, and honey in a small bowl. -
6
Once salmon is done, spoon the sauce over the fillets and serve immediately.
🔧Equipment
- Heavy-bottomed skillet
- Tongs
- Paper towels
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Perfectly Seared Salmon with Lemon-Dill Sauce Works
❓ Frequently Asked Questions About Perfectly Seared Salmon with Lemon-Dill Sauce
How do I know when the salmon is cooked through?
Cook the salmon until the internal temperature reaches 145°F (63°C) using a meat thermometer, or until the flesh flakes easily with a fork. The edges should be opaque and slightly crispy, but the center should remain moist—don’t overcook it.
Can I use a different type of fish instead of salmon?
While salmon is classic for searing, other firm white fish like cod, halibut, or mahi-mahi work well. For best results, choose a fish with a mild flavor and moderate fat content to prevent drying out.
What’s the trick to keeping the salmon moist?
Pat the salmon dry with paper towels before seasoning—this helps the skin crisp. Avoid overcrowding the pan, and cook at a high heat for just 3–4 minutes per side. A splash of lemon juice or a pat of butter at the end adds moisture.
How long should I let the salmon rest before serving?
Let the salmon rest for 5–10 minutes off the heat. This allows the juices to redistribute, keeping it tender and preventing it from drying out while you plate it.
Can I make this recipe ahead of time?
Yes! Prep the salmon and seasoning up to 24 hours ahead. Store it in the fridge until ready to cook. Cook just before serving to avoid overcooking.
