Herb Crusted Salmon (with Lemon Dill Sour Cream Sauce)

3 Reasons You’ll Love This Recipe

1. Fancy vibes with minimal effort. Just the way we like it! Fancy enough for a date night or dinner party but easy enough for a weeknight dinner.
2. Perfect for special occasions. Whether it’s Easter dinner, a romantic Valentine’s meal or a cozy holiday gathering, this salmon recipe is a fantastic option.
3. Delicious salmon recipe. Fresh and flavorful – this is a must-try if you love salmon! And if you do, make sure to also check out my Salmon Stir Fry and Salmon Risotto.

Ingredient Notes

Here’s what you’ll need to make this salmon recipe…

Detailed ingredient list and directions located in the recipe card below.

• Salmon: This recipe calls for 4 salmon filets (about 6 ounces/170g each). I like using skin-on filets (they don’t dry out as easily) but skinless works too.
• Marinade: A combination of soy sauce (or tamari), minced garlic, fresh lemon juice, Dijon mustard and honey.
• Herb Crust: Made from ingredients you might already have in your spice drawer! A mixture of dried thyme, dried parsley, dried basil and coarsely ground black pepper.
• Avocado Oil: For pan searing the salmon. I like to use avocado oil since it’s a healthy, neutral tasting oil with a high smoke point.
• Lemon Dill Sour Cream Sauce: Made with sour cream, fresh dill, lemon zest and juice, shallot, prepared horseradish, sea salt and freshly ground black pepper.

Special Equipment

• Cast Iron Skillet: I like to use a large cast iron skillet for the best results.
• Fish turner: Have you ever struggled flipping a fish filet with a regular spatula? A fish turner is a total game-changer The flexible design and beveled edge lets you slide right under the fish to easily lift and turn it.
• Instant Read Thermometer: Comes in handy to double-check if the salmon is done without needing to cut into it. The Thermapen is my favorite!

How To Make Herb Crusted Salmon With Lemon Dill Sour Cream Sauce

Let’s get cooking! This salmon recipe is easier than you think. Follow along and I’ll show you exactly how to make it step by step!

Step 1: Marinate the salmon

Place 4 salmon filets (about 6 ounces/170g each) in a large glass container or baking dish. In a small bowl, whisk together ¼ cup soy sauce (or tamari), 2 minced garlic cloves, the juice of 1 lemon, 1 teaspoon Dijon mustard and 2 teaspoons honey. Pour over the salmon and make sure both sides get coated in the marinade. Cover and place in the fridge for 30 minutes.

Step 2: Make the lemon dill sour cream sauce

While the salmon is marinating, let’s mix together the sauce (and maybe get a head start on any side dishes). In a bowl, whisk together 1 cup sour cream, ¼ cup finely chopped fresh dill, the zest and juice of 1 lemon, 1 small finely chopped shallot, 2 tablespoons prepared horseradish and some sea salt and freshly ground black pepper to taste. Cover and pop it in the fridge until you’re ready to serve.

Step 3: Press herb mixture on salmon

Remove the salmon from the marinade and pat dry with paper towel. In a small bowl, mix together 2 teaspoons dried thyme, 2 teaspoons dried parsley, 1 teaspoon dried basil and 2 teaspoons coarsely ground black pepper. Sprinkle the herb mixture evenly over the top of each filet, gently pressing it into the salmon so it sticks.

Step 4: Pan sear the salmon

In a large cast iron skillet, heat 2 tablespoons of avocado oil over medium-high heat until shimmering. Reduce the heat to medium and place the salmon filets top-side down (herb crust down). Let them cook for 2-3 minutes until the herb crust is golden (but not burnt!).

Flip and cook for another 3-4 minutes, or until the salmon is cooked through (130F-140F in the thickest part if you’re using a thermometer). Transfer to a paper towel–lined plate or tray to drain.

Step 5: Serve

Plate up the salmon and add a generous dollop of the lemon dill sour cream sauce on top (or served on the side). Enjoy!

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