Print

Crispy Skin Salmon Recipe with Creamy Lemon Dill Yogurt Sauce

crispy skin salmon recipe - featured image

A quick and easy pan-seared salmon recipe featuring perfectly crispy skin paired with a tangy, creamy lemon dill yogurt sauce that balances rich flavors.

Ingredients

Scale
  • Salmon fillets, skin-on, about 6 oz (170 g) per serving
  • 1 tablespoon extra virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ½ cup (120 g) full-fat Greek yogurt
  • 2 tablespoons (30 ml) freshly squeezed lemon juice
  • 1 tablespoon (3 g) fresh dill, finely chopped
  • 1 small garlic clove, minced
  • ¼ cup (30 g) cucumber, finely grated and squeezed (optional)

Instructions

  1. Pat the salmon fillets dry thoroughly with paper towels, especially the skin side. Season both sides liberally with salt and freshly ground black pepper. Set aside.
  2. In a small mixing bowl, combine Greek yogurt, lemon juice, chopped dill, minced garlic, and grated cucumber if using. Mix well and refrigerate until serving.
  3. Heat a non-stick or cast iron skillet over medium-high heat and add olive oil. Heat until shimmering but not smoking.
  4. Place salmon fillets skin-side down in the hot pan. Press gently with a spatula for about 10 seconds to prevent curling. Cook without moving for 5 to 6 minutes until skin is golden and crisp.
  5. Flip the salmon and cook for an additional 1 to 2 minutes for medium doneness (internal temperature 125°F / 52°C).
  6. Transfer salmon to a plate and let rest for 2 minutes. Spoon the lemon dill yogurt sauce over the top or serve on the side.

Notes

Pat salmon skin very dry before cooking to ensure crispiness. Use medium-high heat and do not move the salmon while cooking skin-side down. Let salmon rest before serving to lock in juices. The yogurt sauce can be made up to 2 days ahead and stored in the refrigerator.

Nutrition

Keywords: crispy skin salmon, lemon dill yogurt sauce, pan-seared salmon, quick salmon recipe, healthy salmon, easy dinner, gluten-free salmon