Seared Salmon with Creamy Dill Sauce
A quick, flavorful seared salmon finished with a tangy creamy dill sauce.
Equipment
- Oven-safe Skillet
- Mixing Bowl
- Spatula or tongs
- Measuring Spoons
Ingredients
- 4 boneless salmon fillets
- 3 tablespoons extra virgin olive oil
- salt and pepper to season
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon minced fresh dill
- 2 teaspoons prepared or grated horseradish
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon garlic powder
- salt and freshly ground black pepper to taste for the sauce
- fresh dill sprigs for garnish
Instructions
- Preheat the oven to 450°F (232°C).
- Pat the salmon fillets dry and season both sides with salt and pepper.
- Heat the olive oil in an oven-safe skillet over medium-high heat until hot but not smoking.
- Place the fillets in the skillet, flesh-side down (if skin-on, place skin side up so meat contacts the pan), and sear without moving for 2–3 minutes until a golden crust forms.
- Transfer the skillet to the preheated oven and cook the salmon 7–10 minutes more, or until it reaches your desired doneness; thicker fillets may need a bit longer.
- While the salmon cooks, combine the mayonnaise, sour cream, minced fresh dill, horseradish, lemon juice, and garlic powder in a small bowl; season with salt and freshly ground black pepper to taste and mix until smooth.
- Remove the skillet from the oven using an oven mitt and transfer the salmon to serving plates.
- Top each fillet with a generous spoonful of the creamy dill sauce and garnish with fresh dill sprigs, then serve immediately.
Notes
- Use an oven-safe skillet with a metal handle or protect a plastic handle from heat.
- Do not let the oil smoke when searing.
- Adjust horseradish to taste for more or less heat.
- Thicker fillets will require longer oven time.