Salmon with dill sauce is going to be a favorite! Light and creamy lemon dill sauce over a simple pan-seared salmon. Perfection! Ready to make it?
You'll ❤️ Skillet Salmon with Dill Sauce
"I think you will love this salmon recipe - its so easy and the sauce can be made in advance. By the way, the sauce can be used as a dip or dressing"
This salmon is super easy to make - make the sauce (up to 3 days ahead!) and then it's is quickly seared in a skillet.
I cannot tell you how good this lemon dill sauce is! Dill and salmon go hand in hand. Salmon has so much wonderful of its own that I kept it simple with salt and pepper and a quick cook in a skillet.
Salmon is low in saturated fat and high in Omega 3 fatty acids - a healthy fat. This recipe has no added sugar, it's also gluten-free, low carb, and keto.
What You Will Need
Here are the ingredients and tools you will need to make salmon with dill sauce:
- Salmon Fillets - you'll need about 1/2-inch thick fillets. I love the texture, color, and flavor of Pacific sockeye salmon, but definitely use your favorite.
- Sour Cream
- Fresh Dill - for the best flavor it is important to use fresh dill in this recipe
- Salt and Pepper
- Olive Oil
- Onion - I used red onion, but you could use a sweet or yellow onion.
For exact ingredient quantities, please see the recipe card below!
How To Make
Here are the step-by-step instructions for making this skillet salmon with dill sauce:
Make the Sauce
In a small bowl mix the salmon dill sauce ingredients - mayonnaise, sour cream, lemon juice, onion, chives, dill, cucumber, garlic, salt, and pepper. Stir to combine. Refrigerate until ready for use.
Hint: Make this sauce up to 3 days ahead. It makes an amazing salad dressing and vegetable dip so you could always double the sauce ingredients.
Remove salmon from the refrigerator about 10 to 15 minutes before you plan on cooking it.
Sprinkle salmon fillets on both sides with salt and pepper.
Preheat a 12" skillet with olive oil over medium-high heat.
Place the salmon fillets skin side up and sear for 4 to 5 minutes. Flip and cook another 2 to 3 minutes or until the fish is slightly firm to the touch and just starts to flake.
Remove salmon from the pan and cover with foil. Let sit for 5 minutes before serving.
How To Serve
Serve topped with chilled dill sauce and garnish with some fresh dill and lemon wedges.
Double the sauce and use the extra as a salad dressing. If it is too thick, add milk or water to thin it out a little (adjust seasoning if needed).
Substitutions and Variations
- Substitute Greek yogurt for sour cream in the sauce.
- Add a tablespoon of capers to the sauce for a little texture and slight tang.
- Instead of pan-searing you can bake the salmon at 375-degrees F for 11-13 minutes, or until the fish is just starting to flake with a fork.
- Make-ahead tip: Make the sauce up to 3 days before you want to serve the salmon.
- You can remove the skin or keep it on. To remove it slide a knife between the skin and meat.
- If you prefer a looser runnier dill sauce, add a little water or milk. Adjust seasoning if needed.
- Buy fresh never frozen fish, or buy it frozen and then thaw. Much of the fish in the market is previously frozen and thawed and needs to be used quickly. Never re-freeze it.
This dill sauce is made of sour cream, mayo, dill, chives, onion, lemon juice, salt and pepper, onion, and cucumber. There are many variations so the exact ingredients will depend on the recipe you find.
Yes, salmon is allowed on a keto diet. Salmon contains almost no carbs, 22 grams of protein, and 7 grams of fat. Please reference this Printable Keto Food List PDF for more information on what is allowed.
Yes, the salmon can be baked. Place the fillet on a foil-lined and greased baking sheet. Bake in a 375-degree F oven for 11 to 13 minutes or until fish just starts to flake.
Store the salmon and the sauce separately. To store leftovers, let the salmon cool completely after cooking, then transfer the fillets to an airtight container. Store in the refrigerator for up to 2 days.
Reheat covered in a microwave on low power for 20 seconds at a time until just warm.
You can freeze cooked salmon, but it does change the texture. I recommend that you eat it within 2 days instead of freezing - it makes great leftovers for lunch the next day!
Do not freeze raw, previously frozen salmon.
Salmon with Dill Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup cucumber (finely diced)
- 1 tablespoon red onion (minced)
- ½ tablespoon fresh chives
- ½ tablespoon fresh dill
- ½ tablespoon lemon juice
- ½ teaspoon garlic (minced)
- ¼ teaspoon salt and pepper
- 4 5-ounce salmon fillets (½" thick)
- 2 tablespoons extra-virgin olive oil
- kosher salt and pepper
- Add all of the dill sauce ingredients to a small bowl and stir to combine. Refrigerate until ready to use. Make up to 3 days ahead of time.
- Remove salmon from the refrigerator 10 to 15 minutes prior to cooking.
- Sprinkle both sides of the salmon fillets with salt and pepper.
- Preheat olive oil in a 12" skillet over medium-high heat.
- Place the salmon in the pan, skin side up. Cook for 4 to 5 minutes. Turn the fish over and continue to cook until done about 2 to 3 more minutes.
- Salmon is done when it feels firm to the touch and just starts to flake.
- Serve with chilled dill sauce.
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Instead of pan-searing bake in a 375-degree oven for 11 to 13 minutes.
- TOP TIPS: Salmon is done when it just starts to flake and is slightly firm to the touch.
- SERVING SUGGESTIONS: Serve topped with dill sauce, garnish with fresh dill and lemon wedges.
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If you are looking for more delicious salmon recipes, check these out:
- Baked Salmon with Mayo and Parmesan Herb Crust
- Best Way To Grill Salmon
- Teriyaki Salmon Bowl
- Pistachio Crusted Salmon
- Smoked Salmon Sushi Bowl
- Air Fryer Salmon Patties (Keto Low Carb)
- Smoked Salmon Frittata Recipe
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