Entrée: United States – Salmon with Dill Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 5 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 skin-on salmon fillets (6 oz (170 g) each)
1 tsp (5 ml) kosher salt, plus more to taste
1 / 2 tsp (2.5 ml) freshly ground black pepper
2 tbsp (30 ml) olive oil
1 tsp (5 ml) finely grated lemon zest
Lemon wedges, for serving
3 / 4 cup (180 ml) plain Greek yogurt (or sour cream)
2 tbsp (30 ml) mayonnaise (optional for extra richness)
3 tbsp (45 ml) finely chopped fresh dill, plus more for garnish
2 tbsp (30 ml) fresh lemon juice
1 tsp (5 ml) Dijon mustard
1 small garlic clove, finely grated or minced
1 tbsp (15 ml) capers, rinsed and chopped (optional)
1 / 2 tsp (2.5 ml) honey or sugar (optional, to balance acidity)
1 / 4 tsp (1.25 ml) kosher salt (for sauce), or to taste
Pinch of black pepper (for sauce)

Show original ingredient measurements

4 skin-on salmon fillets (6 oz / 170 g each)
1 tsp kosher salt, plus more to taste
1 / 2 tsp freshly ground black pepper
2 tbsp (30 ml) olive oil
1 tsp finely grated lemon zest
Lemon wedges, for serving
3 / 4 cup (180 ml) plain Greek yogurt (or sour cream)
2 tbsp (30 ml) mayonnaise (optional for extra richness)
3 tbsp finely chopped fresh dill, plus more for garnish
2 tbsp (30 ml) fresh lemon juice
1 tsp Dijon mustard
1 small garlic clove, finely grated or minced
1 tbsp capers, rinsed and chopped (optional)
1 / 2 tsp honey or sugar (optional, to balance acidity)
1 / 4 tsp kosher salt (for sauce), or to taste
Pinch of black pepper (for sauce)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Make the dill sauce: In a bowl, stir together the Greek yogurt, mayonnaise, dill, lemon juice, Dijon, garlic, capers, honey, 1/4 teaspoon (1.25 ml) salt, and a pinch of pepper until smooth. Taste and adjust seasoning with more lemon, salt, or dill as desired. Cover and refrigerate while you cook the salmon (10–20 minutes).
Season the salmon: Pat the fillets very dry with paper towels. Sprinkle all over with 1 teaspoon (5 ml) salt, 1/2 teaspoon (2.5 ml) pepper, and the lemon zest. Let sit at room temperature for 10 minutes to take the chill off.
Sear the salmon: Heat the olive oil in a large nonstick or well-seasoned skillet over medium-high until shimmering. Place salmon skin-side down and press gently with a spatula for 10–15 seconds to keep it flat. Cook without moving until the flesh is opaque about 2/3 of the way up and the skin is crisp, 4–6 minutes (reduce heat if the oil smokes).
Finish cooking: Flip the fillets and cook 1–3 minutes more for medium (internal temperature 125–130°F / 52–54°C), or to your preferred doneness. For very thick fillets, you can transfer the skillet to a 400°F / 205°C oven for 3–5 minutes to finish.
Rest: Transfer salmon to plates and let rest 2–3 minutes.
Serve: Spoon the chilled dill sauce over or under the salmon. Garnish with extra dill and serve with lemon wedges.

Make the dill sauce: In a bowl, stir together the Greek yogurt, mayonnaise, dill, lemon juice, Dijon, garlic, capers, honey, 1/4 teaspoon salt, and a pinch of pepper until smooth. Taste and adjust seasoning with more lemon, salt, or dill as desired. Cover and refrigerate while you cook the salmon (10–20 minutes).
Season the salmon: Pat the fillets very dry with paper towels. Sprinkle all over with 1 teaspoon salt, 1/2 teaspoon pepper, and the lemon zest. Let sit at room temperature for 10 minutes to take the chill off.
Sear the salmon: Heat the olive oil in a large nonstick or well-seasoned skillet over medium-high until shimmering. Place salmon skin-side down and press gently with a spatula for 10–15 seconds to keep it flat. Cook without moving until the flesh is opaque about 2/3 of the way up and the skin is crisp, 4–6 minutes (reduce heat if the oil smokes).
Finish cooking: Flip the fillets and cook 1–3 minutes more for medium (internal temperature 125–130°F / 52–54°C), or to your preferred doneness. For very thick fillets, you can transfer the skillet to a 400°F / 205°C oven for 3–5 minutes to finish.
Rest: Transfer salmon to plates and let rest 2–3 minutes.
Serve: Spoon the chilled dill sauce over or under the salmon. Garnish with extra dill and serve with lemon wedges.