Our pan-seared salmon with dill hollandaise sauce is a rich and elegant meal that is simple to prepare and ready in under 30 minutes! Tender and buttery pan-seared salmon fillets served with a smooth, luscious dill hollandaise is dinner perfection. The hollandaise is rich and creamy and -BEST news- it’s made entirely in the blender.
Serve it on top of a bed of black rice with a side of veggies (hello, gluten-free dish!), or skip the rice for a low-carb and keto-friendly meal that is still elegant and elevated.
If you like this recipe, check out our baked salmon with mustard sauce.
Pan-searing is one of our favorite ways to prepare salmon. It’s a quick and simple cooking method that gives the fish a nice sear on the outside but leaves the inside moist and tender.
Paired with a delicious blender hollandaise sauce, this dish is wonderfully buttery, rich, and so, so good.
The Ingredient List:
Let’s make pan-seared salmon with dill hollandaise sauce! You will need:
- Melted butter
- Egg yolks
- Dijon mustard
- Garlic clove
- Fresh lemon, juiced
- salt and pepper
- Fresh dill (plus dill sprigs for garnish)
- Salmon fillets (about 1-inch thick)
- Olive oil
- Pre-cooked black rice (check out our Instant Pot black rice recipe!)
How to Make Blender Hollandaise Sauce
Don’t forget to scroll down to our printable recipe card below.
The first step for preparing this dish is to make the blender hollandaise sauce, and be very excited because it’s a really easy process that goes like this:
- Mix: In a food processor or blender, combine the egg yolks, mustard, salt, pepper and lemon juice. Process for about 30 seconds.
- Heat the butter: In a small saucepan set over medium heat, melt the butter slowly, just until it begins to foam. Transfer it to a small, pourable container.
- Drizzle: With the processor running, drizzle the melted butter into the egg mixture very slowly. Continue processing and drizzling until all the butter has been added (about 3 minutes). It will emulsify and thicken.
- Adjust: Stop the motor, taste and add more salt and pepper if needed.
- Transfer: Pour the dill hollandaise sauce into a small dish and stir in the snipped dill. Set the dish in a shallow pan or dish of hot tap water to keep warm while you prep the salmon fillets.
How to pan-sear salmon:
Searing the salmon takes just a few minutes. We prefer wild-caught salmon and simple seasonings of salt and pepper with a small drizzle of olive oil.
- Dry the salmon: Pat the fillets dry with paper towels to remove as much moisture as you can. Brush the salmon lightly with olive oil and sprinkle on salt and pepper.
- Heat the pan: With a non-stick skillet set over medium-high heat, coat the bottom of the pan with olive oil. Heat until it is hot.
- Sear the salmon: Place the salmon fillets into the skillet, skin-side up. Press it gently with a spatula. Reduce the heat to medium and cook the fish for 4 minutes.
- Flip the salmon: Flip each of the fillets to the skin side and cook another 1-2 minutes for medium-rare. Transfer to a platter for serving.
- Serve: To serve, place a portion of black rice in the center of the plate. Add a salmon fillet and top each serving with a spoonful of the dill hollandaise sauce. Garnish with fresh dill.
Recipe notes for the best results:
- About the cook time: We like preparing these salmon fillets to medium-rare for a moist, flaky salmon fillet. The cook time reflected is based on fillets that are 1-inch at the thickest part. Adjust the cook time accordingly, based on the thickness of your fillets.
- Storing hollandaise sauce: You will only use part of the dill hollandaise sauce for this dish. Store leftover sauce in a glass jar and keep it refrigerated.
- Reheating hollandaise sauce: To re-heat the sauce, place the glass jar in hot tap water, stirring the sauce frequently until warm. This ensures a gentle and slow reheat, which prevents the eggs from and overcooking and the sauce from separating.
- How to use extra hollandaise sauce: There are so many ways to enjoy that extra hollandaise! Put a springtime spin on Eggs Benedict, drizzle the hollandaise over a serving of asparagus, or enjoy it with roasted artichokes.
This pan-seared salmon with dill hollandaise sauce makes an elegant dinner that is a breeze to prepare! The dill-infused hollandaise sauce gives the salmon just the right amount of flavor and springtime freshness, and don’t forget about that extra hollandaise to enjoy later!
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Ginger-Miso Glazed Salmon: A caramelized crusted miso glaze, a soy-honey marinade adds extra flavor to a weeknight dinner that is elegant enough for special events.
- Broiled Copper River King Salmon: Broiled Copper River King salmon is rich, succulent and melt-in your mouth delicious! We put a simple briny soak to keep the flesh firm, moist and beautiful. This is a special-event entree. You deserve a treat!
- Salmon with Thai Yellow Curry: If you love Thai curries you will love these moist broiled fillets of Salmon with Thai Yellow Curry. Broiled fillets of Salmon with Thai Yellow Curry on a bed of black rice and a side of bok choy. This is a fast and easy weeknight dinner! Enjoy!
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For the Dill Hollandaise Sauce:
- 10 tablespoons butter, melted
- 4 egg yolks
- 1 teaspoon Dijon Mustard
- 1 garlic clove
- 1 fresh lemon, juiced
- 1/4 teaspoon salt
- Pinch of pepper
- 2 tablespoons snipped fresh dill
- Dill sprigs for garnish
For the Seared Salmon:
- 2 6-ounce salmon fillets, 1-inch thick
- 2 tablespoons olive oil
- Dill sprigs for garnish
- 2 cups pre-cooked black rice
For the Dill Hollandaise Sauce:
- In a mini-food processor or a blender, add the egg yolks, mustard, salt, pepper and lemon juice. Process for 30 seconds.
- In a small saucepan set over medium heat, add the butter and heat slowly until it is melted and just begins to foam. Transfer the melted butter to a small pitcher or pourable container.
- With the processor running, slowly, drizzle the melted butter through the lid opening into the egg mixture. Continue processing and drizzling until all the butter has been incorporated. About 3 minutes. The egg mixture will begin to emulsify and thicken. If it becomes thicker than you like, thin with a tablespoon or more of hot water (or lemon juice) to the desired consistency. Stop the motor, taste and adjust salt and pepper if needed, and whiz again for a second or two.
- Transfer the hollandaise sauce into a small dish and stir in the snipped dill. Set the dish in a shallow pan of hot tap water to keep warm.
For the Seared Salmon:
- Pat the fillets dry with paper towels to remove as much moisture as possible. Brush the salmon flesh lightly with olive oil and season with salt and pepper.
- Heat a non-stick skillet over medium-high heat and add the olive oil (use enough oil to coat the bottom of the skillet) and heat until the oil is hot.
- Place the salmon fillets, flesh side down, in the skillet and press gently with a spatula. Reduce the heat to medium and cook the fish for 4 minutes.
- Flip the salmon fillets to the skin side and cook for another 1 or 2 minutes for medium-rare. Transfer to a platter for serving.
- Place a portion of black rice in the center of each serving and add a salmon fillet. Top each salmon fillet with a portion of the dill hollandaise sauce and garnish with a sprig of dill.
- Our salmon fillets are 1-inch at the thickest. Adjust the cooking time according to the thickness of your fillets.
- Medium-rare guarantees a moist, flaky salmon fillet.
- Only part of the dill hollandaise sauce will be needed. Store remaining sauce refrigerated in a lidded glass jar and reheat by placing the jar in hot tap water, stirring frequently until warm. Serve with Eggs Benedict or over steamed veggies.
- Nutrition values are for the salmon only. The dill hollandaise recipe makes 18 tablespoons of sauce with 69 calories and 7g fat per tablespoon.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 678Total Fat: 35gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 107mgSodium: 397mgCarbohydrates: 45gFiber: 1gSugar: 0gProtein: 42g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.