Pan-Seared Salmon with Dill Potatoes
This classic Nordic dinner features perfectly pan-seared salmon with a delightfully crispy skin, served alongside tender new potatoes infused with fresh dill and a bright squeeze of lemon. It's a quick, healthy, and incredibly satisfying meal perfect for any weeknight.
For 2 servings
Wash new potatoes thoroughly. If larger, cut them in half or quarters for more even cooking. Place potatoes in a medium saucepan, cover with cold water by about an inch, and add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until fork-tender.
While potatoes cook, pat salmon fillets very dry on all sides with paper towels. Season generously on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 2 tablespoons of rapeseed oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering and almost smoking.
Carefully place salmon fillets, skin-side down, into the hot pan. Press gently with a spatula for the first 30 seconds to ensure even contact with the pan. Cook for 4-6 minutes, or until the skin is deeply golden brown and crispy, and the salmon is cooked about two-thirds of the way up the side.
Flip the salmon fillets and cook for another 2-3 minutes, or until cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Remove salmon from the pan and set aside on a plate to rest.
Drain the cooked potatoes thoroughly. Return them to the warm saucepan. Add the chopped fresh dill and a squeeze of fresh lemon juice (from about 1/4 of the lemon). Toss gently to combine.
If desired, make a quick pan sauce: return the pan to low heat, add 1 tablespoon of butter and a splash of lemon juice. Swirl until butter is melted and slightly emulsified.
Divide the dill potatoes and pan-seared salmon between two plates. Garnish with fresh lemon wedges and drizzle with the optional pan sauce. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry Salmon is Key: Patting the salmon fillets very dry before seasoning is crucial for achieving a crispy skin. Moisture creates steam, preventing proper browning.
- 2Don't Overcrowd the Pan: Cook salmon in batches if necessary to avoid lowering the pan temperature, which can lead to steaming instead of searing. Give each fillet space.
- 3Rest the Fish: Allow the cooked salmon to rest for a few minutes after searing. This helps the juices redistribute throughout the fillet, resulting in a more moist and tender texture.
- 4Potato Doneness: Test potatoes with a fork; they should be tender but not mushy. Overcooked potatoes will absorb too much water and become mealy.
Adapt it for your goals.
Herb Swap
Replace dill with fresh parsley, chives, or a mix of herbs like tarragon and chervil for a different aromatic profile.
Roasted PotatoesRoasted Potatoes
Instead of boiling, toss potatoes with oil, salt, and pepper and roast at 400°F (200°C) for 25-30 minutes until golden and tender. Add dill after roasting.
Spicy KickSpicy Kick
Add a pinch of red pepper flakes to the pan while searing the salmon or sprinkle over the finished dish for a subtle heat.
Why this is on our healthy list.
Omega-3 Rich
Salmon is an excellent source of omega-3 fatty acids, which are crucial for heart health, brain function, and reducing inflammation throughout the body.
Vitamin & Mineral Boost
New potatoes provide essential vitamins like Vitamin C and B6, and minerals such as potassium, while fresh dill offers antioxidants and vitamins A and C.
Lean Protein Source
Salmon provides high-quality lean protein, essential for muscle repair, satiety, and supporting overall body function without excessive saturated fat.
Frequently asked questions
Salmon is cooked when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). It should still be moist and slightly pink in the center if preferred, but not raw.
