Let me tell you a secret: whenever I want to feel like I’ve got my life together—without spending hours in the kitchen—I make this Salmon with Lemon Dill Sauce recipe. It’s elegant enough to impress guests, easy enough for a Tuesday night, and tastes like something you’d order at a fancy bistro with a white tablecloth and overpriced mineral water.
The first time I made this, I was skeptical—how could something with just a handful of ingredients taste like it came from a Michelin-starred kitchen? But that buttery, flaky salmon with its zingy, creamy lemon dill sauce proved me so wrong. It’s now my go-to for quick dinners, date nights in, or just when I want to feel like the main character in a feel-good foodie movie.
Whether you’re a salmon-lover or looking to fall in love with fish for the first time, this easy Salmon with Lemon Dill Sauce is one of those recipes you’ll come back to again and again. Let’s get into it.
Why You’ll Love This Recipe
- Fast & Fuss-Free: From fridge to fork in under 30 minutes.
- Restaurant-Worthy Flavor: That lemon dill sauce? A creamy, citrusy dream.
- Healthy-ish: Packed with omega-3s and totally customizable.
- Zero Oven Drama: Cooked on the stovetop, so you stay cool in summer.
- Beginner-Friendly: No culinary degree required—just a skillet and a little confidence.
Step-by-Step: How to Make Salmon with Lemon Dill Sauce
1. Prep the Salmon
Pat your salmon fillets dry with paper towels and season both sides generously with salt and pepper. This helps get that gorgeous golden sear.
2. Make the Sauce
In a small bowl, stir together the sour cream, mayo, lemon juice, lemon zest, and chopped dill. Season with a pinch of salt and pepper. Taste and adjust—want it tangier? Add more lemon juice. Creamier? A touch more mayo.
[Tip: You can make this sauce ahead and store it in the fridge. It actually gets better after a little time to chill and mingle!]
3. Sear the Salmon
Heat olive oil and butter in a skillet over medium-high heat. Once hot, add the salmon fillets skin-side down (if they have skin). Let them cook undisturbed for 4–5 minutes so the skin gets crispy.
[Pro Tip: Don’t move the salmon around! It needs contact with the hot pan to develop that golden crust.]
Flip the salmon and cook for another 3–4 minutes until just cooked through and flaky.
4. Serve with Sauce
Transfer the salmon to plates, spoon that dreamy lemon dill sauce over the top, and garnish with extra dill or lemon wedges if you’re feeling fancy.
Pro Tips & Variations
- Lighter Version: Swap sour cream and mayo for full-fat Greek yogurt.
- Spicy Kick: Add a pinch of cayenne or crushed red pepper to the sauce.
- Herb Swap: No dill? Try fresh parsley or chives for a different vibe.
- Meal-Prep Hero: Cook a few extra fillets and store the sauce separately for easy weekday lunches.
- Make it a Meal: Serve over a bed of greens, quinoa, or roasted veggies.
Storage & Reheating
- Storage: Keep leftover salmon and sauce separately in airtight containers. Salmon lasts up to 3 days in the fridge.
- Reheating: Warm salmon gently in a skillet over low heat or in the microwave at 50% power to avoid drying it out.
- Freezer-Friendly? Yes! Freeze the cooked salmon (without sauce) for up to 2 months. Defrost overnight before reheating.
Perfect Pairings
Sides:
- Garlic butter asparagus
- Roasted potatoes
- Lemon rice or couscous
- Steamed green beans with almonds
Drinks:
- A chilled glass of Sauvignon Blanc or Pinot Grigio
- Sparkling water with cucumber and mint
Dessert:
- Lemon bars or berry shortcake for that citrusy-sweet finish
Your New Favorite Salmon Recipe Awaits
So there you have it—my absolute favorite homemade salmon with lemon dill sauce. It’s the kind of recipe that feels effortless but eats like a celebration. Whether you’re cooking for yourself, your family, or guests you want to impress, this dish delivers every single time.
If you give this a try (and I really hope you do), tag me on social or drop a comment below. I’d love to hear how you made it your own—maybe with a touch of garlic, a little dijon in the sauce, or even grilled instead of pan-seared.
And hey, if you’re into easy, flavor-packed weeknight dinners, you might also love my Spaghetti Aglio e Olio.
Salmon with Lemon Dill Sauce Recipe
Equipment
- Non-stick skillet or cast iron pan
- Zester or microplane (for that bright lemon zest!)
- Mixing bowl and spoon
Ingredients
For the Salmon:
- For the Salmon:
- 4 6-ounce salmon fillets
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the Lemon Dill Sauce:
- 1/4 cup sour cream sub Greek yogurt for a lighter version
- 1 tablespoon mayonnaise adds richness—don’t skip!
- 2 teaspoons lemon juice fresh is best!
- 1 teaspoon lemon zest
- 1 tablespoon fresh dill finely chopped (or 1 tsp dried dill)
- Salt and pepper to taste
Optional Garnish:
- Extra lemon wedges
- Fresh dill sprigs
Instructions
- Pat your salmon fillets dry with paper towels and season both sides generously with salt and pepper. This helps get that gorgeous golden sear.
- In a small bowl, stir together the sour cream, mayo, lemon juice, lemon zest, and chopped dill. Season with a pinch of salt and pepper. Taste and adjust—want it tangier? Add more lemon juice. Creamier? A touch more mayo.
- [Tip: You can make this sauce ahead and store it in the fridge. It actually gets better after a little time to chill and mingle!]
- Heat olive oil and butter in a skillet over medium-high heat. Once hot, add the salmon fillets skin-side down (if they have skin). Let them cook undisturbed for 4–5 minutes so the skin gets crispy.
- [Pro Tip: Don’t move the salmon around! It needs contact with the hot pan to develop that golden crust.]
- Flip the salmon and cook for another 3–4 minutes until just cooked through and flaky.
- Transfer the salmon to plates, spoon that dreamy lemon dill sauce over the top, and garnish with extra dill or lemon wedges if you’re feeling fancy.
