Salmon with Lemon Dill Sauce
Ingredients
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 lemon, sliced thin
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/2 cup heavy cream
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Pat the salmon fillets completely dry with paper towels. Season both sides with salt, pepper, and garlic powder.
- Heat olive oil in a skillet over medium-high heat until shimmering but not smoking.
- Place salmon skin-side down in the pan. Press gently with a spatula for the first 30 seconds. Cook 4–5 minutes without moving.
- Flip the fillets and cook another 3–4 minutes until the fish flakes easily and is opaque throughout. Remove to a plate and cover loosely with foil.
- In a small saucepan over medium-low heat, melt the butter. Add minced garlic and cook for 1 minute until fragrant.
- Pour in the heavy cream and stir. Simmer gently for 2–3 minutes until slightly thickened.
- Stir in lemon juice, lemon zest, and fresh dill. Season with salt and pepper to taste.
- Spoon the lemon dill sauce over the rested salmon fillets and serve immediately.
Notes
Pat salmon completely dry before searing — wet fish won't get that golden crust and will steam instead. Add fresh dill to the sauce only at the very end to keep its bright, grassy flavor intact.