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Seared Salmon with Mustard Dill Cream Sauce

(15 min cook time)

  • 2 filets salmon pin boned and scaled (6-8oz)
  • ½ Cup plain Greek yogurt
  • 1/4 cup fine Dijon mustard
  • 2 tablespoons Shallot (minced)
  • 1 tablespoon garlic (minced)
  • 2 tablespoons chopped dill (Fresh)
  • Zest of 1 Lemon
  • 1 tablespoon pure olive oil
  • 1 tablespoon butter
  • Salt and pepper


  1. Put a sauté pan on high heat and coat with pure olive oil
  2. Salt and pepper salmon, cut diagonal slits into the skin side of the salmon filets
  3. Place salmon skin side down in the hot sauté pan, make sure it does not stick
  4. Add butter to the pan, drop heat slightly
  5. Cook the fish skin side down until the cook line on the sides of the filets is 2/3 of the way to the top
  6. Flip the fish onto the flesh side, the skin side should be golden brown and crisp. Continue cooking until the cook lines on the side of the filets connect, remove from heat and return to the skin side, salmon should temp 140F for medium, recommended temperature
  7. (For the sauce) combined the mustard, yogurt, fresh dill, minced shallot, garlic and lemon zest in a mixing bowl. Season with salt and freshy cracked pepper to taste
  8. Mix until fully combined, refrigerate until ready for serving
  9. Add a dollop of the sauce to the beautiful seared salmon and serve