Go Back
Homemade Pan Seared Salmon With Creamy Lemon Dill Sauce photo

Pan Seared Salmon With Creamy Lemon Dill Sauce

A quick pan-seared salmon finished with a silky lemon-dill cream sauce and briny capers.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Large Skillet
  • Spatula or tongs
  • Measuring Spoons
  • Measuring Cups
  • Whisk
  • Knife
  • Cutting Board

Ingredients
  

  • 1 lb salmon cut into 4 fillets
  • salt to taste
  • black pepper to taste
  • 2 tbsp avocado oil divided
  • 1 shallot thinly sliced
  • 1 clove garlic minced
  • 1/4 cup vegetable broth
  • 1 cup milk
  • 2 oz Neufchâtel cheese
  • 1/2 lemon juice of half a lemon
  • 1/4 cup fresh dill chopped
  • 2 tbsp capers

Instructions
 

  • Pat the salmon fillets dry and season both sides with salt and pepper.
  • Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat.
  • Place salmon in the pan skin side up and sear 4–5 minutes, then flip and cook 2–3 minutes more until cooked through (about 145°F internal temperature).
  • Remove the salmon to a plate and add the remaining 1 tablespoon of avocado oil to the skillet; reduce heat to medium.
  • Add the sliced shallot and minced garlic to the pan and sauté 1–2 minutes, stirring frequently, until fragrant and softened.
  • Pour in the vegetable broth and cook 1–2 minutes, scraping up any browned bits from the pan.
  • Add the milk and Neufchâtel to the skillet and whisk until the cheese melts and the sauce is smooth.
  • Bring the sauce to a gentle simmer and cook about 5 minutes until slightly thickened and able to coat the back of a spoon.
  • Stir in the juice of half a lemon, then add the salmon back to the pan to warm in the sauce.
  • Sprinkle the chopped dill and capers over the salmon and sauce, then serve immediately.

Notes

  • Use room-temperature Neufchâtel for easier melting.
  • Patting the salmon dry helps achieve a good sear.
  • Adjust lemon juice to taste.