Pan Seared Salmon with Creamy Dill Sauce
This is a great recipe to add to your keto repertoire. On the table in less than 30 minutes, this Pan Seared Salmon with Creamy Dill Sauce is fast enough for weeknight dinner, but fancy enough for date night.
Servings 4 people
Calories 468.75kcal
Ingredients
Sauce
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 tablespoon fresh dill minced
- 1 teaspoon prepared horseradish optional
- 1 teaspoon freshly squeezed lemon juice
- ¼ teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
Ingredients
- 4 boneless salmon filets about 1 ½ to 2 pounds total
- 2 tablespoons olive oil
- Salt
- Pepper
- Fresh dill for garnish
Instructions
- Preheat the oven to 450°F degrees.
- In a small bowl, whisk together the ingredients for the sauce. Cover and refrigerate until you’re ready to serve the salmon.
- Heat the olive oil in an oven-safe skillet over medium-high heat.
- Season the salmon filets on both sides with salt and pepper, then place in the hot skillet skin side up (or just cook on one side if your filets are skinless). Sear for about 2 minutes until golden brown. Be very gentle when flipping the salmon; it can tear easily.
- TIP: If you do not have an oven-safe skillet, just use a regular skillet and then transfer the salmon filets to a glass baking dish for the oven baking portion of this recipe.
- Flip the salmon filets in the pan so they are skin side down, then place the skillet in the oven and bake at 450F for 6-10 minutes until the salmon is cooked through (the length of cooking time depends on the thickness of the filets). When the salmon is finished cooking it will be fork-tender and the internal temperature should be 145F on a meat thermometer.
- Remove the pan from the oven and transfer the salmon filets to plates to serve. Top with the prepared dill cream sauce and garnish with fresh dill.
Notes
Salmon is difficult to flip without tearing. I used tongs to very gentle wiggle the fish in the pan to be sure it was not sticking, then also used a thin spatula when flipping the fish.
These two tools together allowed me to flip it easily without the salmon falling apart. It’s also important to not flip it until it has a nice golden-brown sear.