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+ servings
3 pieces of Easy Pan Seared Salmon with Creamy Dill Sauce in a cst iron skillet
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5 from 5 votes

Easy Pan Seared Salmon with Creamy Dill Sauce

Fresh salmon is pan seared to buttery, melt-in-your-mouth perfection. A simple sauce of cream, wine, garlic, and fresh dill elevates each delicious bite.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Italian American
Keyword: Easy Pan Seared Salmon With Creamy Dill Sauce
Servings: 6
Calories: 424kcal

Ingredients

  • 2.5 pounds salmon, fresh with skin on
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 1/2 cup dry white wine `
  • 2 cloves minced garlic
  • 1/2 cup heavy cream
  • 2 tablespoons fresh dill, chopped

Instructions

  • Preheat oven to 400 degrees.
  • Scrape the scales from the side of salmon with the edge of a sharp knife, season with salt and pepper, and portion it into pieces consistent in weight, about 5-8 ounces each. 
  • Preheat a cast iron skillet or non stick pan to a high heat. Use two skillets if necessary.

  • Add one tablespoon each of butter and olive oil to the pan, and when the butter foams, add the salmon skin side down.
  • Cook for 2-3 minutes until the bottom third of the of the fish turns lighter in color, signalling that portion has started to cook through.
  • Add 2 tablespoons of butter to the edge of the pan, and when it melts, spoon it over the tops of each filet. 
  • Place your skillet in the preheated oven and cook for 3 minutes.
  • Spoon the melted butter from the edges of the pan over the top of the salmon, and cook for an additional 3 minutes.
  • Remove the salmon from the oven when an instant read thermometer reads 130 degrees or when the interior is just slightly translucent it flakes easily with a fork. The fish will cook up a little as it rests and the sauce is prepared, so do not cook it to well done.
  • Carefully remove the fish from the skillet and place on a platter, loosely tented with foil.
  • Saute 2 minced garlic in the fish drippings at a medium high heat for a minute or until the garlic becomes fragrant. Add the wine and simmer until it reduces by a third to a half, about 5 minutes.
  • Turn off the heat and whisk in the cream and dill. Taste the sauce to judge if additional salt and pepper is needed.

  • Serve salmon in the pan with the sauce or serve it on the side.  Garnish with fresh dill is desired.

Nutrition

Calories: 424kcal | Carbohydrates: 1g | Protein: 37g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 146mg | Sodium: 529mg | Potassium: 955mg | Vitamin A: 540IU | Calcium: 39mg | Iron: 1.6mg