Ingredients
Scale
For the Salmon:
- 4 (6-8 oz) salmon fillets (try to get them all about the same thickness!)
- 2 tbsp olive oil (the good stuff makes a difference)
- Salt and black pepper to taste
- 1 lemon, cut into wedges for serving
- 2 cloves garlic, minced
- A pinch of paprika (trust me on this one)
For the Lemon Dill Sauce:
- 1 cup heavy cream
- 2 tbsp butter
- 3 tbsp fresh dill, finely chopped (plus extra for garnish)
- 2 lemons, juiced and zested
- 2 cloves garlic, minced
- 1/4 cup white wine (optional but amazing)
- Salt and white pepper to taste
Instructions
- Take your salmon out of the fridge about 20 minutes before cooking – trust me, room temp salmon cooks way more evenly.
- Pat those fillets dry with paper towels (super important for getting that nice crust!) and season generously with salt, pepper, and that pinch of paprika I mentioned.
- For the sauce (you can totally make this ahead):
- Melt the butter in a saucepan over medium heat
- Add garlic and cook until fragrant (about 30 seconds)
- Pour in the white wine if using and let it reduce by half
- Add heavy cream, lemon juice, and zest
- Simmer until it starts to thicken (about 5-7 minutes)
- Stir in the fresh dill
- Season to taste with salt and white pepper
- Keep warm while you cook the salmon
- For the salmon:
- Heat olive oil in a large skillet over medium-high heat
- Place salmon skin-side up (if it has skin) in the hot pan
- Cook for 4-5 minutes until golden brown
- Flip carefully (I always splash myself, tbh)
- Cook another 3-4 minutes or until done to your liking
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