Pan-Seared Salmon with Fresh Dill Lemon Sauce

Instructions

1. 1

   Pat the salmon completely dry — moisture is the enemy of a crisp sear. Season both sides generously with salt and pepper.

2. 2

   Heat the olive oil in a large skillet over medium-high heat. Place the salmon skin-side down and press gently with a spatula for the first 30 seconds so the skin stays flat. Cook for 4–5 minutes, until the skin is deeply golden and crisp.

3. 3

   Flip the salmon and cook for another 2–3 minutes, until just cooked through and registering 125–130°F in the thickest part. Remove to a plate and rest.

4. 4

   Reduce the heat to medium. Add the butter and garlic to the pan, cooking for 30 seconds until fragrant — do not burn that garlic.

5. 5

   Add the wine or stock and scrape up the flavorful browned bits. Reduce by half, about 2 minutes.

6. 6

   Stir in the cream, lemon zest, lemon juice, Dijon, and capers. Simmer gently for 2–3 minutes until the sauce lightly coats a spoon. Do not boil it aggressively or the sauce can split.

7. 7

   Remove from the heat and fold in the fresh dill. Taste and adjust with salt, pepper, or another squeeze of lemon.

8. 8

   Spoon the sauce onto plates and place the salmon on top, skin-side up. Finish with extra dill and lemon zest so that crisp skin stays crisp.