Recipe

Pan-Seared Salmon

Pan-seared salmon is an elegant, wholesome entree that requires little time or effort. Add a side salad or simple green, and dinner is served.

Pan-Seared Salmon

Total time

25 min

Servings

4

Net carbs

0g

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Ingredients

What you need

Adjust servings

4 servings
4
  • 1 tablespoon canola oil
  • 4 salmon fillets (6 ounces each)
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon salt
  • ½ cup reduced-fat plain yogurt
  • ¼ cup reduced-fat mayonnaise
  • ¼ cup finely chopped cucumber
  • 1 teaspoon snipped fresh dill

Instructions

How to cook it

Prep timer

25:00

Cooking cue

Cook fish until it flakes easily and reaches about 125F to 130F in the thickest part.

  1. Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
  2. Pat the salmon fillets dry with paper towels to remove excess moisture. Season both sides with Italian seasoning and salt.
  3. Heat the canola oil in a large skillet over medium-high heat until shimmering.
  4. Carefully place the salmon fillets in the hot skillet skin-side down. Reduce heat to medium and cook without moving for about 5 minutes until the skin is crispy and releases easily from the pan.
  5. Flip the fillets and continue cooking for another 5 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
  6. While the salmon cooks, prepare the dill sauce by combining the yogurt, mayonnaise, chopped cucumber, and fresh dill in a small bowl. Mix until well blended.
  7. Transfer the cooked salmon to serving plates and drizzle with the dill sauce. Serve immediately.

Source & attribution

www.tasteofhome.com · IMPORTED

https://diet.driv.space/recipes/pan-seared-salmonwww.tasteofhome.com reference: https://www.tasteofhome.com/recipes/pan-seared-salmon-with-dill-sauce/

This recipe is naturally keto-friendly. The dill sauce uses reduced-fat yogurt and mayonnaise; full-fat versions can be substituted for even better keto macros. Cook time assumes medium-thick fillets (about 1-inch thick); adjust timing for thicker or thinner cuts.