Pan-Seared Salmon with Dill
Quick and easy pan-seared salmon fillets, crispy on the outside and flaky within, brightened with fresh dill.
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Ingredients
Gather everything before you start cooking.
Main
- 4 (6-ounce) salmon fillets with skin
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Dill Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- ¼ cup chicken or vegetable broth
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
Garnish
- 1 lemon, cut into wedges
Steps
- 1
Prepare Salmon
Pat salmon fillets dry with paper towels. Season generously with salt and pepper on both sides.
~2 min
- 2
Sear Salmon
Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place salmon fillets skin-side down in the hot skillet. Cook for 5 minutes, undisturbed, until the skin is crispy and golden brown. If your skillet is not oven safe, you may need to adjust by flipping the salmon and finishing on the stovetop with a lid.
~5 min
- 3
Finish Cooking
Flip the salmon fillets and continue to cook for another 3-5 minutes, or until the internal temperature reaches 145°F. Remove salmon from the skillet and set aside on a plate, tented loosely with foil.
~4 min
- 4
Make Dill Sauce
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
~3 min
- 5
Finish Sauce and Serve
Stir in fresh dill and lemon juice. Cook for 1 minute until the sauce slightly thickens. Spoon the dill sauce generously over the pan-seared salmon. Serve immediately with lemon wedges.
~3 min
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