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Pan-Seared Sockeye Salmon

Gourmet Pan-Seared Sockeye Salmon with Creamy Dill Delight

Experience the culinary delight of Pan-Seared Sockeye Salmon, enhanced with a creamy dill sauce that elevates any meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 fillets
Course: Lunch
Cuisine: American
Calories: 440
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 2 fillets Sockeye Salmon Rich flavor and firm texture
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons Olive Oil Can substitute with avocado oil
For the Sauce
  • 2 tablespoons Butter Use plant-based for dairy-free
  • 2 cloves Garlic Minced, or substitute with garlic powder
  • 1/2 cup Chicken Broth Or white wine
  • 1 cup Heavy Cream Can substitute with coconut cream
  • 1 tablespoon Dijon Mustard Yellow mustard works too
  • 1 tablespoon Lemon Juice Fresh is best
  • 1 teaspoon Lemon Zest Fresh is preferred
  • 2 tablespoons Fresh Dill Can substitute with tarragon or parsley
  • to taste Capers Optional
For Garnishing
  • 2 Lemon Wedges

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. Pat the salmon fillets dry and season with salt and pepper. Let rest for 10 minutes.
  2. Heat olive oil in a skillet over medium-high heat. Place salmon skin-side down and cook for 3-4 minutes.
  3. Flip and cook for another 3-4 minutes until salmon is opaque. Remove and set aside.
  4. Lower heat and melt butter in the skillet. Add garlic and sauté for 30 seconds.
  5. Deglaze with chicken broth or wine, scraping the pan. Simmer for 2 minutes.
  6. Stir in heavy cream, mustard, lemon juice, and zest. Simmer for 3-4 minutes until thickened.
  7. Add dill and capers, return salmon to skillet, and heat for 1-2 minutes.
  8. Serve the salmon with lemon wedges and extra dill if desired.

Nutrition

Serving: 1filletCalories: 440kcalCarbohydrates: 3gProtein: 32gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gCholesterol: 105mgSodium: 480mgPotassium: 700mgVitamin A: 800IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Patting the salmon dry helps achieve a crispy skin. Letting it rest ensures even cooking.

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