Pan Seared Salmon with Sour Cream and Dill

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  • Total: 33 min
  • Prep: 25 min
  • Cook: 8 min
  • Yield: 4 servings
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2 tablespoons extra-virgin olive oil

4 salmon fillets, pin bones removed

Salt and pepper, to taste

1 pint sour cream

2 bunches dill, chopped

Juice of 2 lemons

1 shallot, minced

Pinch red pepper flakes

3 tablespoons horseradish


  1. Coat a large skillet with olive oil and place over medium heat. When hot, add the fillets to the pan skin side down; season with salt and pepper. Cook for 5 minutes until the skin is nice and brown. Turn the fish over and cook for 3 minutes on the other side. Keep warm while preparing the sauce.
  2. In a small bowl whisk together sour cream, dill, lemon juice, shallot, red pepper flakes and horseradish. Season with salt and pepper. Serve the sauce over the pan-seared salmon.