Crispy Salmon with Dill Sauce

Pan seared salmon that is flaky and tender, with an ultra crispy skin. The salmon is paired with a tangy and refreshing dill sauce that takes the salmon to the next level.

Crispy Salmon is one of the most delicious flavor and texture combinations out there. The flaky and tender salmon paired with crispy and salty salmon skin is a wonderful balance of flavors and textures. All topped with a creamy and fresh dill sauce, it’s truly the perfect bite! The best part? This dish comes together incredibly easily with minimal ingredients!

What You Need To Make Crispy Salmon with Dill Sauce

• Sour Cream
• Mayo
• Garlic
• Lemon Zest & Juice
• Kosher Salt
• Black Pepper
• Fresh Dill
• Salmon

How to Make Crispy Salmon with Dill Sauce

This recipe is incredibly simple and mainly relies on technique for a beautiful result. The dill sauce needs time to chill in the refrigerator so I recommend making the sauce first, then preparing the salmon while the sauce chills.

How to Make the Dill Sauce

This sauce only uses a few ingredients (most of which you may already have in your kitchen!), but adds a delightful creamy and tangy bite to the crispy and salty salmon. The recipe only makes a small amount since it serves 2, but you can easily double the recipe and keep in in your fridge for other uses. This sauce would also be really delicious on:

• Fried Fish
• Grilled Vegetables
• Grilled Chicken
• as a Salad Dressing
• a Dip for Veggies
• Grilled or Steamed Artichokes
• Roasted Fingerling Potatoes

Searing the Salmon

The salmon is simply pan seared, but using a ripping hot cast iron skillet helps achieve that incredibly crispy skin you often find in fancy restaurants. Start by preheating your skillet until it is extremely hot. This is what helps to seal the salmon skin to the pan and makes it extra crispy. Once extremely hot, drizzle a little olive oil and let it heat up for just a few seconds. Next, carefully add the seasoned salmon, skin side down, to the pan. Gently press on the salmon to help the skin adhere to the pan.

Cook, undisturbed, on the first side for 5-6 minutes. The salmon is ready to flip once it easily releases from the pan. If there is any resistance, the salmon is not ready to turn.

Cook on the second side for another 4-8 minutes (the time will depend on the thickness of your salmon). Once the internal temperature of the salmon registers 125°, you can remove it from the heat for medium-rare, or continue cooking for well done.

Let salmon rest under foil for 5 minutes before serving, topped with dill sauce & lemons for garnish.

For more Seafood Recipes, check out my Seafood Pasta!