Pan-Seared Salmon with Dill Sauce

  • Loriana Shea
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Pan-Seared Salmon with Dill Sauce

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There’s nothing quite like a perfectly seared piece of salmon with a rich, creamy sauce — it’s the kind of dish that used to fly out of the kitchen at our Sonoma County restaurants .  With a busy place, I always loved keeping things simple but flavorful. This pan-seared salmon with a warm dill cream sauce is just that: restaurant-quality flavor made easy at home, ready in under 30 minutes.

Things to know about this Pan-Seared Salmon with Dill Sauce

  • Quick & Easy: From start to finish, this meal comes together in under 30 minutes — perfect for weeknights or a special weekend dinner.

  • Make-Ahead Options: You can prep the dill cream sauce ahead of time and gently reheat it before serving.

  • Pan Choice: A nonstick or stainless steel skillet works best for a crisp, golden sear.

  • Serving Ideas: Pair with steamed asparagus, roasted potatoes, or a light rice pilaf for a complete meal.

  • Storage: Leftover salmon and sauce can be stored separately in the fridge for up to 2 days. Reheat gently on low heat to avoid overcooking.

Variations

  • Herb Twist: Swap dill for tarragon, parsley, or chives for a different fresh flavor.

  • Cream Swap: Use half-and-half for a lighter sauce.

  • Citrus Kick: Add orange or lime juice instead of lemon for a subtle twist.

  • Garlic-Free: Omit the garlic for a milder sauce; caramelized onion alone adds plenty of flavor.

  • Love easy, restaurant-quality dinners at home? Try this creamy dill salmon and check out more salmon favorites on the blog: Salmon Florentine with Mushrooms or Salmon alla Puttanesca for a  bold spicy kick. And my personal favorite quick and easy salmon piccate for a light bright flavor Don’t forget to save this recipe and share it with friends!

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Pan-Seared Salmon with Dill Sauce

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2

Ingredients
  

For the Salmon

  • 2 salmon fillets (about 6 oz each)
  • 2 tbsp olive oil
  • Salt & black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 lemon wedge (for finishing)

For the Dill Sauce

  • 2 tbsp butter
  • 1 grated garlic clove
  • 2 tbsp grated onion
  • 1 cup heavy cream
  • ½ cup  white wine
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 small garlic clove, grated
  • 2 tbsp fresh dill, finely chopped
  • 2 tbsp sour cream or plain Greek yogurt
  • Salt & pepper, to taste

Instructions
 

Sear the Salmon

  • Pat the salmon fillets dry and season both sides with salt, pepper, and garlic powder.
  • Heat the olive oil  in a skillet over medium-high heat.
  • Place the salmon skin-side down (if using skin-on) and cook for 4–5 minutes without moving, until the edges turn opaque and the skin is crisp.
  • Flip and cook another 2–3 minutes, or until cooked to your liking.Transfer the salmon to a plate and set aside.

Make the Creamy Dill Sauce

  • In the same skillet, lower the heat to medium and add the butter .
  • Add the grated onion and grated garlic, sautéing until soft and fragrant, about 1–2 minutes.
  • Add a small splash of lemon juice (optional). Deglaze the pan with the wine waiting until absorbed before continuing with the recipe.
  • Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2–3 minutes until slightly thickened. Stir in Dijon mustard, then season with salt and pepper.
  • Remove from heat and stir in the fresh dill and 2 Tbsp. of sour cream or plain Greek yogurt

Serve

  • Return the salmon to the pan or plate the fillets and spoon the warm dill cream sauce over top and more fresh dill. Serve with lemon slices

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