Pan Seared Salmon with Creamy Lemon Dill Sauce

There’s something truly special about a perfectly cooked piece of salmon. The crispy, golden crust, the tender, flaky interior, and that burst of fresh flavor from a creamy, tangy sauce — it’s the kind of dish that feels both luxurious and comforting. This Pan Seared Salmon with Creamy Lemon Dill Sauce recipe combines those elements into a simple yet elegant meal that’s perfect for weeknights or impressing guests. The bright lemon and fragrant dill take the salmon to the next level, while the creamy sauce adds a luscious touch without overpowering the fish. Whether you’re new to cooking salmon or a seasoned pro, this recipe is straightforward, satisfying, and endlessly adaptable.

The Upside of Pan Seared Salmon with Creamy Lemon Dill Sauce

Pan searing salmon is one of the quickest ways to get a delicious dinner on the table. The high heat caramelizes the skin, producing that coveted crispness, while locking in moisture so the flesh stays juicy and tender. Pairing it with a creamy lemon dill sauce elevates the dish with layers of flavor — the acidity of the lemon brightens the palate, the dill adds a fresh herbal note, and the creaminess balances everything perfectly. Plus, this meal is packed with protein and omega-3 fatty acids, making it as nutritious as it is tasty.

You’ll love how versatile this dish is, too. It pairs beautifully with simple sides like roasted vegetables, rice, or a fresh salad. And if you’re craving pasta, try it with a Lemon Dill Salmon Pasta for a wholesome twist that brings all the flavors together in one bowl.

What We’re Using

• 1 pound salmon, cut into 4 filets – fresh, skin-on for the best texture
• Salt and pepper to taste – essential for seasoning the fish
• 2 tablespoons avocado oil, divided – a high smoke point oil perfect for searing
• 1 shallot, thinly sliced – adds subtle sweetness and depth
• 1 garlic clove, minced – for that aromatic punch
• 1/4 cup vegetable broth – keeps the sauce light and flavorful
• 1 cup milk – choose whole or 2% for creaminess
• 2 ounces Neufchatel cheese – a lower-fat cream cheese alternative that melts beautifully
• Juice of half a lemon – provides bright acidity
• 1/4 cup fresh dill, chopped – the star herb of the sauce
• 2 tablespoons capers – add a briny zip that complements the fish

Tools & Equipment Needed

• Non-stick or stainless steel skillet – for perfectly searing the salmon
• Sharp knife – to slice the shallot and mince garlic
• Measuring cups and spoons – for precise ingredients
• Spatula or fish turner – to flip the salmon gently
• Small mixing bowl – to mix lemon juice and dill
• Whisk or spoon – for stirring the sauce

Make Pan Seared Salmon with Creamy Lemon Dill Sauce: A Simple Method

Step 1: Prepare the Salmon

Pat the salmon filets dry with paper towels to ensure a crispy crust. Season both sides generously with salt and pepper. Divide the avocado oil, reserving 1 tablespoon for the sauce. Heat 1 tablespoon of avocado oil in your skillet over medium-high heat until shimmering.

Step 2: Sear the Salmon

Place the salmon filets skin-side down in the hot skillet. Press gently with a spatula for about 10 seconds to prevent curling. Cook for 4-5 minutes without moving them, until the skin is crispy and the salmon is cooked about two-thirds of the way through. Flip carefully and cook for another 2-3 minutes until the salmon is just opaque in the center. Remove from the skillet and set aside on a plate.

Step 3: Sauté Shallots and Garlic

Lower the heat to medium. Add the reserved 1 tablespoon of avocado oil to the skillet. Add the thinly sliced shallot and sauté until softened and translucent, about 2 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant.

Step 4: Build the Sauce

Pour in the vegetable broth and let it simmer for 2 minutes, scraping up any browned bits from the pan. Stir in the milk and bring to a gentle simmer. Add the Neufchatel cheese in small chunks, stirring until fully melted and smooth.

Step 5: Finish with Lemon, Dill, and Capers

Remove the sauce from heat and stir in the lemon juice, chopped dill, and capers. Taste and adjust seasoning with salt and pepper as needed.

Step 6: Serve

Spoon the creamy lemon dill sauce generously over the salmon filets. Serve immediately with your choice of sides. For a seafood pasta night, try pairing this sauce with the rich flavors of Garlic Butter Salmon Pasta or the fresh touch of Creamy Salmon And Asparagus Pasta.

In-Season Flavor Ideas

• Swap dill for fresh tarragon or basil in spring and summer for a different herbaceous twist.
• Add thinly sliced zucchini or asparagus to the sauce for extra veggies.
• Stir in chopped sun-dried tomatoes for a sweet, tangy pop.
• Top with toasted pine nuts or sliced almonds for crunch.
• Use orange or lime juice instead of lemon for a citrus variation.

Things That Go Wrong

• Salmon sticks to the pan: Make sure the pan is hot before adding the fish and that the salmon is dry.
• Sauce curdles or separates: Avoid boiling the sauce once the cheese is added; keep it at a gentle simmer.
• Salmon is overcooked: Watch the cooking time carefully; salmon cooks quickly and continues to cook after removing from heat.
• Sauce is too thin: If your sauce is watery, let it simmer a little longer to reduce and thicken.

Save for Later: Storage Tips

Store leftover salmon and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the sauce from separating and the salmon from drying out. For best results, avoid microwaving, which can make the texture rubbery. Leftover sauce can be stirred into cooked rice or pasta for a quick meal.

Handy Q&A

Can I use frozen salmon for this recipe?

Yes, but make sure to thaw it completely and pat it dry before cooking to achieve a crispy skin and even cooking.

Is Neufchatel cheese necessary?

Neufchatel is a great lower-fat alternative to cream cheese, but you can substitute regular cream cheese or even Greek yogurt for a lighter sauce.

Can I make the sauce dairy-free?

Absolutely! Use a plant-based milk like almond or oat milk and substitute the Neufchatel with a dairy-free cream cheese or cashew cream.

What’s the best way to get crispy salmon skin?

Start with a hot pan and dry skin. Press the salmon down when first added to the pan and avoid moving it until the skin releases easily and is golden brown.

Our Most-Loved Recipes

• Lemon Dill Salmon Pasta – a fresh, flavorful pasta dish that complements the sauce beautifully.
• Garlic Butter Salmon Pasta – rich and indulgent with a buttery garlic sauce.
• Creamy Salmon And Asparagus Pasta – a springtime favorite with tender asparagus and creamy sauce.

The Last Word

Pan Seared Salmon with Creamy Lemon Dill Sauce is the kind of recipe that never fails to impress. It’s simple enough for a weeknight yet elegant enough for special occasions. The combination of crispy salmon skin, tender flesh, and luscious, tangy sauce creates a beautiful balance of textures and flavors. Plus, it’s a fantastic way to enjoy nutrient-rich fish in a way that feels indulgent and satisfying. Once you master this method, you’ll find yourself coming back to this recipe time and again, eager to savor that perfect bite of salmon with every creamy, lemony, dill-infused mouthful.

Whether served with a crisp salad, roasted veggies, or your favorite pasta, this dish is a true crowd-pleaser. So grab your skillet, fresh salmon, and those vibrant ingredients, and get ready to enjoy a meal that’s as delicious as it is nourishing. Happy cooking!

Share on Pinterest