Chef's Salmon Recipe: Pan-Seared with Asparagus & Lemon-Dill Sauce

Name: Chef's Salmon Recipe: Pan-Seared with Asparagus & Lemon-Dill Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 pieces (6 oz each) Salmon fillets; 1 bunch Asparagus spears (trimmed); 3 tablespoons Olive oil; 1 teaspoon Salt; 1/2 teaspoon Black pepper; 2 tablespoons Butter; 2 cloves Garlic (minced); 1/4 cup Lemon juice; 2 tablespoons Fresh dill (chopped); 1/4 cup Chicken or vegetable broth

Elevate your dinner with this elegant yet easy pan-seared salmon recipe, perfect for a chef's touch. Flaky salmon fillets are perfectly seared to a golden crisp, complemented by tender asparagus and a bright, zesty lemon-dill sauce. This dish is quick enough for a weeknight but impressive enough for guests, showcasing how simple ingredients can create a gourmet experience. Follow this step-by-step guide to master restaurant-quality salmon at home.

#Salmon

#Seafood

#Easy Recipe

#Healthy Dinner

#Quick Meal

#Chef Style

Perfectly Pan-Seared Salmon with Crispy Skin

Recipe Information

10m

Prep Time

15m

Cook Time

25m

Total Time

Servings

Easy

Mediterranean

English

Nutrition (per serving)

420

Calories

40g

Protein

Carbs

25g

Fat

Chef's Salmon Plate with Asparagus and Sauce

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Zesty Lemon-Dill Sauce for Salmon

Instructions

0/6 completed

1
Pat salmon fillets dry with paper towels and season generously with salt and pepper on both sides. This ensures a crispy skin.
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2m
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Pat salmon fillets dry with paper towels and season generously with salt and pepper on both sides. This ensures a crispy skin.
2m
Drying the fish is key for a good sear. Don't skip this step!
2
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add asparagus and cook for 3-5 minutes, until tender-crisp. Remove from skillet and set aside.
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5m
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Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add asparagus and cook for 3-5 minutes, until tender-crisp. Remove from skillet and set aside.
5m
Don't overcrowd the pan; cook asparagus in batches if necessary.

3
Add the remaining 2 tablespoons of olive oil to the same skillet. Once hot, place salmon fillets skin-side down in the skillet. Sear for 4-6 minutes, pressing gently with a spatula to ensure full contact with the pan, until the skin is crispy and golden brown.
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6m
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Add the remaining 2 tablespoons of olive oil to the same skillet. Once hot, place salmon fillets skin-side down in the skillet. Sear for 4-6 minutes, pressing gently with a spatula to ensure full contact with the pan, until the skin is crispy and golden brown.
6m
Resist the urge to move the fish. Let it sear undisturbed for a perfect crust.
4
Carefully flip the salmon and cook for another 2-4 minutes, or until the salmon reaches your desired doneness (internal temperature of 145°F / 63°C). Transfer salmon to plates and keep warm.
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4m
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Carefully flip the salmon and cook for another 2-4 minutes, or until the salmon reaches your desired doneness (internal temperature of 145°F / 63°C). Transfer salmon to plates and keep warm.
4m
Don't overcook salmon; it dries out quickly. A meat thermometer is your best friend.
5
In the same skillet (off heat), melt butter. Add minced garlic and sauté for 30 seconds until fragrant. Stir in lemon juice, chicken broth, and chopped fresh dill. Simmer for 1-2 minutes until slightly reduced.
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3m
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In the same skillet (off heat), melt butter. Add minced garlic and sauté for 30 seconds until fragrant. Stir in lemon juice, chicken broth, and chopped fresh dill. Simmer for 1-2 minutes until slightly reduced.
3m
Taste the sauce and adjust seasonings as needed. A pinch of sugar can balance the lemon.

6
Serve the pan-seared salmon with the cooked asparagus and generously drizzle with the lemon-dill sauce. Garnish with a fresh lemon wedge and extra dill if desired.
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1m
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Serve the pan-seared salmon with the cooked asparagus and generously drizzle with the lemon-dill sauce. Garnish with a fresh lemon wedge and extra dill if desired.
1m
Pair with a side of quinoa or roasted potatoes for a complete meal.