Fagan Eats Paleo Recipe: Pan Seared Salmon with Creamy Lemon Dill Sauce

I so love this recipe, guys.  The lemon dill sauce that goes over the salmon is divine.  Believe me, you'll want to find other things to slather it on.  

The inspiration for this recipe started out like so many others:  salmon in my freezer.  And making fish is one of my favorite weeknight entrees because it is oh-so-easy and quick cooking.  

This recipe includes one of my favorite techniques when it comes to working with fish.  And that's rubbing it with some lemon to start.  It really brightens up the fish.     

The sauce uses my Paleo Mayo recipe (oh Paleo mayo, how amazingly tasty and versatile you are). But it really was inspired by a Persian dish called mast-o-musir.  Mast-o-musir is a dipping sauce that's just yogurt and shallots.  Take some pita or chips and dip it in the mast-o-musir, and I guarantee you, you won't stop!  

Last but not least, I put a lot of shallots in the sauce, and if you want a little less bit, you might reduce the amount of shallots in the sauce or soak in water first to remove some of the bite.  

Anyway, this dish is delicious and simple to cook, which makes it great for a regular weeknight dinner or a special occasion.  Hope you enjoy!  --J


Pan Seared Salmon with Creamy Lemon Dill Sauce

by Jamie Miller

Prep Time: 10 minutes

Cook Time: 10 minutes

Keywords: fry roast entree sauce gluten-free paleo primal soy-free dill mayo mayonnaise lemon American fall spring summer winter

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Ingredients (3 to 4 servings)

For the Sauce

• 1/2 cup Paleo Mayo (Note: You can make mayo by omitting the garlic from this recipe)
• 1 tablespoon lemon juice
• 1/2 teaspoon apple cider vinegar
• 1 small shallot, minced
• 2 garlic gloves minced
• 1 teaspoon dill
• salt and pepper

For the Salmon

• 1 to 1.25 lbs of salmon fillets, skin on
• 1/2 lemon (cut in half)
• 1 to 2 tablespoons of olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon cayenne
• pepper

Instructions

For the Sauce

Add all the ingredients in a small bowl and mix together. Refrigerate for 2 to 3 hours to allow the flavors to develop.

For the Salmon

Preheat a medium sized pan over medium high heat.

Meanwhile, pat dry the salmon and rub with lemon and a little oil.

Mix the spices together in a small bowl and then sprinkle generously over the salmon.

When the skillet is hot, add the oil. When the oil is hot, place the salmon fillets skin side down into the pan. When the fillets are cooked up to halfway on the side, flip over and cook for 2 to 3 minutes longer.

Remove from the pan and repeat process if necessary until all salmon is done.

Top the salmon with the lemon dill sauce and enjoy.

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