Mediterranean Crispy Skinned Salmon with Dill Cream Sauce
This dish is a Mediterranean-inspired way to enjoy salmon, with golden, crispy skin and a bright, creamy dill sauce that enhances the fish’s natural flavors. The salmon is simply seasoned with paprika, garlic, and a touch of olive oil, then seared to perfection. The dill cream sauce adds tang and freshness, making it ideal for a weeknight dinner or an elegant meal for guests. Light, flavorful, and versatile, it pairs beautifully with roasted vegetables, couscous, or a simple salad.
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: 25 minutes
Serves: 2–4
Ingredients
For the Salmon
2–4 salmon fillets, skin on
1–2 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
Salt and black pepper, to taste
For the Dill Cream Sauce
½ cup mayonnaise or sour cream
2–3 tbsp chopped fresh dill
1–2 tsp lemon juice
1 clove garlic, minced or ¼ tsp garlic powder
Salt and black pepper, to taste
1–2 tbsp heavy cream or chicken broth (optional, for consistency)
½ tsp Dijon mustard (optional, for flavor)
Instructions
Pat salmon fillets dry with paper towels to ensure crisp skin.
Season both sides with paprika, garlic powder, salt, and black pepper.
Heat olive oil in a nonstick or stainless steel skillet over medium-high heat.
Place salmon fillets skin-side down and press gently with a spatula to prevent curling.
Cook for 4–6 minutes until the skin is golden and crispy.
Flip carefully and cook for another 2–4 minutes, depending on thickness, until salmon is cooked through.
While the salmon cooks, mix all sauce ingredients in a bowl. Adjust thickness with heavy cream or chicken broth if desired.
Taste and adjust seasoning.
Plate the salmon fillets and spoon dill cream sauce on top or serve on the side.
Garnish with extra dill or lemon wedges if desired and serve immediately.
Tips
Ensure the salmon skin is very dry before searing to achieve maximum crispiness.
Use a hot pan but not smoking hot, to prevent burning.
Don’t move the salmon too much while it’s cooking skin-side down.
Press lightly with a spatula for the first minute to keep skin flat.
For thicker fillets, finish cooking in a 180°C oven for 3–5 minutes.
Taste the dill sauce before adding extra salt; the mustard and lemon add punch.
Add lemon zest to the sauce for extra brightness.
Store leftover sauce separately in the fridge for up to 3 days.
Use a spatula with a thin edge to lift the salmon without tearing the skin.
Serve immediately; salmon skin loses crispness if it sits too long.
Variations
Swap dill with tarragon or parsley for a different herb flavor.
Use Greek yogurt instead of mayonnaise or sour cream for a lighter sauce.
Add a teaspoon of capers to the sauce for briny notes.
Rub salmon with smoked paprika for a subtle smoky flavor.
Add a pinch of cayenne to the sauce for heat.
Make a lemon-dill vinaigrette instead of cream sauce for a lighter option.
Pan-sear in butter instead of olive oil for richer flavor.
Top with toasted pine nuts for extra crunch.
Serve over a bed of couscous, quinoa, or roasted vegetables.
Add garlic-lemon roasted asparagus or green beans as a side for a full Mediterranean plate.
Q&A
Can I bake the salmon instead of pan-searing? Yes, bake at 200°C for 12–15 minutes; skin won’t be as crispy.
Can I make the dill sauce ahead? Yes, store in the fridge up to 2–3 days.
Can I use frozen salmon? Thaw completely and pat dry before cooking.
Can I use skinless salmon? Yes, but you’ll miss the crispy texture.
Is heavy cream necessary in the sauce? No, it’s optional for a thinner consistency.
Can I grill the salmon? Yes, but be careful with sticking; brush the grill with oil.
Can I use dried dill? Fresh dill is best, but use 1 tsp dried if needed.
How do I know when salmon is done? Flesh should be opaque and flakes easily with a fork.
Can I make this spicy? Add a pinch of cayenne or chili powder to the seasoning.
What sides go best? Roasted vegetables, Mediterranean grains, or a crisp salad.
Nutrition
(Approx per serving)
Calories: 350–400
Protein: 28 g
Fat: 25 g
Carbs: 2 g
Fiber: 0 g
Sugar: 1 g
Conclusion
This Mediterranean Crispy Skinned Salmon with Dill Cream Sauce is a quick, elegant, and satisfying dish. The crispy skin and perfectly cooked salmon pair beautifully with the tangy, herbaceous sauce, giving you layers of flavor in every bite. It’s easy to prepare, highly customizable, and works for both weeknight dinners and special occasions. Pair it with fresh vegetables, grains, or a simple salad for a complete Mediterranean-inspired meal that’s as nourishing as it is flavorful.