Easy Pan Seared Salmon
Juicy pan seared salmon is one of the easiest dinner recipes you can make, taking less than 10 minutes from prep to plate. Salmon is a great source of protein and makes a delicious, healthy dinner served with a simple yogurt sauce.
If you love salmon, try our Easy Lemon Pepper Salmon.
Ingredients
Salmon is such a delicious and healthy source of protein and I love serving it in a variety of ways. A simple dill yoghurt sauce, some sliced cucumber and avocado is all you need for a super satisfying, good-for-you meal. I used thick Greek yogurt for the sauce but feel free to use skim or low fat yogurt if you prefer. Plenty of dill, fresh garlic and lemon juice finish the sauce for the most delicious accompaniment.
- Salmon. I used skin-on fillets.
- Olive oil. Avocado oil, macadamia oil, etc. are all good too.
- Salt and black pepper.
For the garlic yogurt sauce
- Plain yogurt. I used Greek yogurt but use any plain yogurt you have.
- Fresh garlic cloves.
- Dill. Fresh or dried will work.
- Lemon juice.
- Salt and pepper.
How to pan sear salmon
- Season: Pat salmon fillets dry with paper towel. Drizzle a little olive oil over the salmon then season generously on both sides with salt and pepper.
- Sear: Heat a large cast iron skillet or pan over medium-high heat until very hot. Add the salmon skin-side down, into the pan. Pan sear for 2-3 minutes on the skin side before carefully flipping over onto the flesh side, using a fish spatula. Take care not to damage the crispy skin while flipping. Cook for another 1-3 minutes until the salmon is golden brown on the outside and cooked to your preferred doneness.
- Serve: Remove the pan-seared salmon from the pan and allow to rest for 2-3 minutes before serving with fresh lemon and dill yogurt sauce.
How long to cook salmon
Depending on the thickness of the filets, salmon should cook within 5-7 minutes in a hot pan. The fish will be opaque around the edges and feel firm (but not hard) when pressed. I prefer my salmon juicy so I only cook if for around 5 minutes. If you’re using a meat thermometer, removing your salmon from the heat when its at around 57-60ºC (135ºF) and allowing it to rest for a few minutes will result in seriously juicy, delicious salmon that flakes easily.
Can I make this ahead?
Yes, salmon can be cooked in advance. Any leftovers can be kept in an airtight container in the fridge for up to 3 days.
Serving Suggestions
Seared salmon is delicious served with a variety of side dishes. We love it with crispy smashed baby potatoes or garlic butter rice but if you prefer a vegetable side dish, a simple cucumber tomato and red onion salad or sautéed broccolini will also be tasty.
The dill yogurt sauce served here is a light and refreshing option but if you want a different sauce, garlic butter sauce, creamy lemon butter sauce or lemon caper sauce are all good options.
Salmon recipes
Pan seared salmon with dill yogurt sauce.
Ingredients
- 4 salmon fillets (approximately 150g (10-11oz) each
- 2 tsp olive oil
- 2 tsp salt
- 1 tsp pepper
For the dill yogurt sauce
- 1½ cups Greek yogurt
- ½ cup chopped dill / 2 tsp dried dill
- 1-2 tsp fresh lemon juice
- 2 garlic cloves crushed
- salt and pepper to taste
Instructions
- Drizzle a little olive oil over the salmon then season generously on both sides with salt and pepper.
- Heat a pan over high heat until very hot.
- Add the salmon, skin-side down, into the pan.
- Pan sear for 2-3 minutes on the skin side before carefully flipping over onto the flesh side.
- Cook for another 1-3 minutes, depending on your preferred doneness.
- Remove the salmon from the pan and allow to rest for 2-3 minutes before serving with fresh lemon and dill yogurt sauce.
I’m always looking for new, easy salmon recipes so thank you for this!