Pan Seared Salmon with Creamy Lemon Dill Sauce
This Pan Seared Salmon with Creamy Lemon Dill Sauce is simple, elegant, and packed with fresh, tangy flavors. Perfect for weeknights or impressing guests!
Equipment
- Non-stick or stainless steel skillet
- Sharp Knife
- Measuring cups and spoons
- Spatula or fish turner
- Small Mixing Bowl
- Whisk or Spoon
Ingredients
- 1 pound salmon cut into 4 filets, fresh, skin-on
- Salt and pepper to taste
- 2 tablespoons avocado oil divided
- 1 shallot thinly sliced
- 1 clove garlic minced
- 1/4 cup vegetable broth
- 1 cup milk whole or 2%
- 2 ounces Neufchatel cheese
- juice of half a lemon
- 1/4 cup fresh dill chopped
- 2 tablespoons capers
Instructions
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.
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.
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.
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.
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.
Serve
- Spoon the creamy lemon dill sauce generously over the salmon filets. Serve immediately with your choice of sides.
Notes
- Store leftover salmon and sauce separately in airtight containers in the fridge for up to 3 days.
- Reheat gently in a skillet over low heat to prevent sauce separation and dryness.
- For a dairy-free version, substitute milk and Neufchatel cheese with plant-based alternatives.
- Try swapping dill for tarragon or basil for a different flavor.
- Add veggies like zucchini or asparagus to the sauce for extra nutrition.