Pan-Seared Salmon or Trout with Creamy Dill Sauce

Name: Pan-Seared Salmon or Trout with Creamy Dill Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 4 salmon or trout fillets; 3/4 cup sour cream; 2 1/2 tbsp fresh dill; 2 tbsp milk; 2 tsp Dijon or hot English mustard; 1-2 tbsp lemon juice; 1 tsp lemon zest; 1/2 tsp garlic powder or 1 small garlic clove; 1/2-1 tbsp oil; 1/4-1/2 tsp salt; 1/2 tsp white sugar; salt and pepper

This pan-seared salmon or trout is served with a bright, creamy dill sauce made with sour cream, mustard, lemon, and fresh herbs. It is a quick seafood dinner that feels polished enough for entertaining but is easy enough for a busy weeknight.

Servings4 Portions

Prep Time10 Mins

Cook Time5 Mins

Difficulty

Easy

Ingredients

salmon or trout fillets
4
sour cream
0.8 cup
fresh dill
1 tbsp
milk
2 tbsp
Dijon or hot English mustard
2 tsp
lemon juice
1 tbsp
lemon zest
1 tsp
garlic powder or 1 small garlic clove
0.5 tsp
oil
0.5 tbsp
salt
0.3 tsp
white sugar
0.5 tsp
salt and pepper

Step-by-Step Instructions

In a small bowl, whisk together the sour cream, mustard, garlic powder or grated garlic, chopped dill, lemon zest, 1 tbsp lemon juice, milk, salt, and sugar until smooth. Add a little more milk if you want a looser sauce, or more lemon juice for extra tang. Let the sauce sit for 10 minutes before serving, or 20 minutes if using fresh garlic.

Pat the salmon or trout fillets dry with paper towels so they sear properly. Season both sides with salt and pepper.

Heat the oil in a large skillet over medium-high heat. Place the fillets in the pan skin-side down and cook for about 2 minutes, until the skin is crisp. Flip and cook for 1 1/2 to 2 minutes more, or until the fish is just cooked through and flakes easily.

Transfer the fish to serving plates. Spoon or serve the creamy dill sauce on the side, and garnish with extra dill and lemon wedges if desired.

Chef's Tips

For a lighter sauce, you can swap the sour cream for plain Greek yogurt. Do not move the fish too early in the pan or it may stick instead of forming a good crust. Leftover sauce can be refrigerated in an airtight container for up to 2 days.