Description
This Christmas Seared Salmon with Lemon Dill Sauce recipe features perfectly pan-seared salmon filets topped with a creamy, tangy lemon dill sauce made from Greek yogurt, fresh dill, and lemon juice. The salmon is seasoned simply and cooked in a cast iron pan to achieve a crispy exterior while maintaining a tender, flaky interior. Ideal for a festive holiday dinner, this dish combines bright citrus flavors with herbaceous dill for a fresh, vibrant finish.
Ingredients
Scale
Salmon
- 3 (6-8 oz) salmon filets, skin on
- 1/4 tsp coarse sea salt
- Twist or two of fresh cracked black pepper for each filet
- Juice of 1 lemon (about 3 tablespoons, divided)
- 3 tbsp extra virgin olive oil (divided)
- A sprinkle of chopped fresh dill for topping
Lemon Dill Sauce
- 1 cup Greek yogurt
- 1 tbsp extra virgin olive oil
- 1 tbsp olive oil mayonnaise
- 1 large clove of garlic
- 3 tbsp fresh squeezed lemon juice
- 1/4 tsp garlic salt
- 1/4 tsp onion powder
- 1/3 cup dill sprigs, lightly packed
- Zest of 1 lemon
- 1/4 tsp coarse sea salt
- 3-4 twists of fresh cracked black pepper
Instructions
- Prepare the Lemon Dill Sauce: In a small food processor, combine Greek yogurt, extra virgin olive oil, olive oil mayonnaise, garlic, lemon juice, garlic salt, onion powder, dill sprigs, lemon zest, sea salt, and cracked black pepper. Blend until smooth and well combined. Set aside or refrigerate in an airtight container if making ahead. Bring to room temperature 30 minutes before serving to allow the olive oil to soften.
- Season the Salmon: Pat the salmon filets dry with paper towels and place them skin side down on a plate. Rub the skin with half of the extra virgin olive oil. Season each filet evenly with half of the sea salt, fresh cracked pepper, and juice from half of the lemon.
- Heat the Pan: Preheat a 15-inch cast iron skillet over medium to high heat on the stovetop. Once hot, add the remaining extra virgin olive oil. Wait until the oil shimmers but does not smoke.
- Sear the Salmon – Skin Side Up: Place the salmon filets skin side up in the hot skillet. Cook for 4 minutes. After the first 2 minutes, reduce the heat to medium to prevent burning but retain some char if preferred.
- Flip and Continue Cooking: Using a thin spatula, carefully turn the salmon over so the skin is on the bottom. Cook for another 4 minutes. After 2 minutes of cooking, squeeze the remaining half of the lemon juice over the filets to add brightness.
- Check Doneness: Look for the salmon to become a light pink color around the edges and sides, indicating it is cooked through. For thicker filets, allow an extra minute or so of cooking as needed.
- Serve: Immediately plate the salmon filets, spooning generous amounts of the lemon dill sauce over them. Garnish with a sprinkle of fresh chopped dill and season with additional sea salt and freshly cracked black pepper to taste. Serve warm.
Notes
- Ensure the salmon is patted dry to get a crispy sear.
- Using a cast iron pan provides even heat and enhances searing.
- If making the lemon dill sauce ahead, store it in the refrigerator and bring to room temperature before serving for best flavor and texture.
- Adjust lemon juice quantities to taste for more or less tang.
- This recipe is best served fresh but leftovers can be refrigerated for up to 2 days.
