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Weeknight • Seafood

Pan-Seared Salmon with Lemon Dill Yogurt

Flaky pan-seared salmon is elevated with a bright, creamy lemon-dill yogurt sauce in this easy and healthy meal.

Prep
10 min
Cook
15 min
Servings
2
Level
Weeknight
Pan-Seared Salmon with Lemon Dill Yogurt

Looking for a weeknight dinner that feels fancy but is secretly super simple? This Pan-Seared Salmon with Lemon Dill Yogurt is your new go-to! Perfectly flaky salmon gets a golden crisp sear, then it's paired with a zesty, fresh, and creamy yogurt sauce. It's light, bright, and packed with flavor, proving that healthy can be utterly delicious and effortless.

Ingredients

Yield: 2 servings

For the Salmon

  • 2 (6 oz) salmon fillets, skin on or off
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder

For the Lemon Dill Yogurt Sauce

  • 1/2 cup plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped fresh dill
  • 1/2 tsp lemon zest
  • 1/4 tsp garlic powder
  • Salt and black pepper to taste

For Serving (Optional)

  • Lemon wedges
  • Extra fresh dill sprigs

Preparation

  1. Step 1

    Pat salmon fillets very dry with paper towels. Season both sides generously with salt, black pepper, and garlic powder.

  2. Step 2

    Prepare the lemon dill yogurt sauce: In a small bowl, combine Greek yogurt, lemon juice, fresh dill, lemon zest, garlic powder, salt, and pepper. Stir until well combined. Taste and adjust seasonings as needed. Set aside.

  3. Step 3

    Heat olive oil in a non-stick skillet over medium-high heat until shimmering. Carefully place salmon fillets skin-side down (if applicable) in the hot skillet.

  4. Step 4

    Sear for 4-6 minutes, or until the skin is crispy and the salmon is cooked halfway up the sides. Flip the salmon and cook for another 2-4 minutes, or until cooked to your desired doneness (internal temperature reaches 145°F / 63°C).

  5. Step 5

    Remove salmon from skillet. Serve immediately with a generous dollop of the lemon dill yogurt sauce. Garnish with lemon wedges and fresh dill sprigs, if desired.

Tips

  • Patting the salmon very dry is key for achieving that beautiful crispy skin and golden-brown crust.
  • Don't overcrowd the pan; cook salmon in batches if necessary to ensure a good sear.
  • This salmon pairs wonderfully with roasted asparagus, steamed green beans, or a simple side of couscous.

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