This pan-seared salmon fillet features a crispy skin and fresh dill crust topped with a silky white wine and garlic butter pan sauce. The two-step searing and pan sauce technique delivers restaurant-quality results using simple pantry ingredients.
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Prepare the salmon by trimming off the thin belly portion (optional, for even cooking), checking for pin bones, and portioning into fillets.
Finely chop the fresh dill.
Spread the chopped dill on a cutting board and sprinkle with salt. Press the flesh side and edges of the salmon fillets into the dill to create a crust.
Heat a skillet over medium heat and add the neutral oil. Season the skin of the salmon with salt.
Place the salmon in the hot pan, skin-side down. Press gently with a spatula to ensure even contact. Cook for 4 minutes until the skin is crispy.
Flip the salmon, add 2 tablespoons of butter to the pan, and baste the fish for 2-3 minutes until cooked through.
Remove the salmon from the pan and place it on a wire rack. Carefully remove the crispy skin with a knife and set it aside.
In a clean pan, add the clarified butter and sliced garlic. Sauté until fragrant.
Deglaze the pan with white wine and cook, scraping up any browned bits, until the wine has reduced by about half.
Add the chicken stock and reduce again by about half.
Stir in the Dijon mustard and lemon juice. Season with salt and freshly ground black pepper.
Turn the heat to low and whisk in the cold, cubed butter, one piece at a time, until the sauce is emulsified and creamy.
Turn off the heat and stir in the finely chopped chives.
To serve, place a scoop of mashed potatoes on a plate. Top with the salmon fillet. Cut the crispy skin and arrange it decoratively on the plate. Spoon the pan sauce over the salmon.
Store leftover salmon in an airtight container in the refrigerator for up to 3 days; reheat gently in a low oven (275°F) for 8-10 minutes or eat cold. Do not store the butter sauce; make fresh when reheating.
10-12 inch stainless steel or cast iron skillet · instant-read thermometer
Pat the salmon dry, season with salt, then sear skin-side down in a hot pan with neutral oil for 4-5 minutes without moving it. The skin should crisp as the oil heats and the fish cooks gently.
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The flesh should be opaque but still moist inside.
No—the pan sauce should be made fresh in the same skillet after searing to capture fond and cook down the white wine. It takes only 3-4 minutes.
Use a dry white wine like Sauvignon Blanc or Pinot Grigio. Avoid oaky or sweet wines, which can overpower the delicate salmon and dill flavors.
Yes, but use only 2 teaspoons dried dill instead of 1/4 cup fresh, as dried dill is more concentrated. Sprinkle it on the salmon before searing for best flavor.
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