Seared Salmon with Dill Yogurt Sauce and Greek Salad Recipe

Why You’ll Love This Recipe

I love this recipe because I get three complementary components on one plate without a complicated cooking process. The salmon only needs a few seasonings before I sear it until golden on the outside and tender inside.

The dill yogurt sauce adds a creamy, refreshing element without making the meal feel heavy. I combine Greek yogurt with fresh dill, lemon, and garlic for plenty of flavor.

I also like preparing the Greek salad while the salmon cooks. Crisp cucumber, tomatoes, red onion, olives, and feta give me freshness and texture that balance the richness of the fish beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the seared salmon:

• 4 salmon fillets, about 6 ounces each
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh lemon juice

For the dill yogurt sauce:

• 1 cup plain Greek yogurt
• 2 tablespoons finely chopped fresh dill
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 small garlic clove, finely grated
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste

For the Greek salad:

• 2 cups cherry tomatoes, halved
• 1 large cucumber, chopped
• 1/2 small red onion, thinly sliced
• 1/2 cup Kalamata olives
• 4 ounces feta cheese, cubed or crumbled
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried oregano
• Salt, to taste
• Freshly ground black pepper, to taste

Directions

1. I start by making the dill yogurt sauce. I combine the Greek yogurt, fresh dill, lemon juice, lemon zest, garlic, olive oil, salt, and black pepper in a small bowl.
2. I stir the sauce until smooth, then taste and adjust the lemon, dill, salt, or pepper as needed. I refrigerate it while I prepare the rest of the meal.
3. For the Greek salad, I combine the tomatoes, cucumber, red onion, Kalamata olives, and feta in a large bowl.
4. I drizzle the salad with olive oil and red wine vinegar, then sprinkle it with oregano, salt, and black pepper. I toss gently and set it aside.
5. I pat the salmon fillets dry with paper towels. Removing excess surface moisture helps me get a better sear.
6. I season the salmon with salt, black pepper, and garlic powder.
7. I heat the olive oil in a large skillet over medium-high heat. Once the skillet is hot, I add the salmon. If I use skin-on fillets, I place them skin-side down first.
8. I cook the salmon without moving it for about 4 to 5 minutes, depending on its thickness. When I use skin-on salmon, I let the skin become golden and crisp.
9. I carefully flip the fillets and cook for another 2 to 4 minutes, or until the salmon reaches my preferred doneness. I cook fish to a safe internal temperature appropriate for my needs and avoid overcooking it so it stays moist.
10. I squeeze the fresh lemon juice over the salmon just before removing it from the heat.
11. I divide the Greek salad between plates and add a seared salmon fillet to each serving.
12. I spoon the chilled dill yogurt sauce over or alongside the salmon and finish with extra fresh dill or lemon if desired.

Servings and Timing

This Seared Salmon with Dill Yogurt Sauce and Greek Salad recipe makes 4 servings. I can prepare the sauce and salad while working on the salmon, allowing the complete meal to come together in about 30 minutes.

• Prep time: 20 minutes
• Cook time: 10 minutes
• Total time: 30 minutes
• Servings: 4

Variations

Grilled Salmon with Dill Yogurt Sauce

When I want to cook outdoors, I grill the salmon instead of searing it in a skillet. I lightly oil the grill grates and cook the fish until it is nicely marked and cooked to my preferred doneness.

Baked Salmon

For a more hands-off version, I bake the seasoned salmon in the oven. I prepare the Greek salad and yogurt sauce while the fish cooks, which makes the meal especially convenient.

Salmon with Cucumber Dill Yogurt Sauce

When I want even more freshness, I grate some cucumber and squeeze out the excess moisture before stirring it into the dill yogurt sauce. This gives me a sauce similar to a light tzatziki.

Greek Salad Without Feta

When I want a dairy-free salad, I leave out the feta. I can add extra olives, avocado, or another favorite ingredient to give the salad more richness.

Spicy Seared Salmon

I add red pepper flakes, cayenne, or smoked paprika to the salmon seasoning when I want some heat. I love the contrast between spicy salmon and the cool dill yogurt sauce.

Salmon Grain Bowl

I turn the recipe into a grain bowl by adding cooked quinoa, farro, couscous, or rice. I arrange the grain with the Greek salad and salmon, then drizzle the dill yogurt sauce over everything.

Storage/Reheating

I store the cooked salmon, dill yogurt sauce, and Greek salad separately whenever possible. Keeping the components apart helps me preserve their individual textures.

I refrigerate leftover cooked salmon in an airtight container and use it within 3 to 4 days. I keep the dill yogurt sauce refrigerated in a separate airtight container for about 3 to 4 days as well.

The Greek salad is best when fresh because the tomatoes and cucumber release moisture as they sit. I can still refrigerate leftovers for a day or two, but I expect the vegetables to become softer.

When reheating the salmon, I prefer using gentle heat so it doesn’t dry out. I warm it in a covered skillet over low heat or in a low oven until heated through. I can also enjoy leftover salmon cold with the salad and yogurt sauce.

I don’t heat the dill yogurt sauce. I keep it chilled and add it to the salmon after reheating.

FAQs

How do I get a good sear on salmon?

I start by thoroughly patting the salmon dry and making sure my skillet is properly heated before adding the fish. Once the salmon is in the pan, I avoid moving it unnecessarily. This gives the surface enough time to develop a golden crust.

Can I make the dill yogurt sauce ahead of time?

Yes. I like making the dill yogurt sauce several hours ahead because this gives the garlic, dill, and lemon time to flavor the yogurt. I keep it covered in the refrigerator until I am ready to serve.

Can I use dried dill instead of fresh dill?

Yes, although I prefer fresh dill because its flavor is brighter. When I only have dried dill, I use a smaller quantity because dried herbs are more concentrated, then taste and adjust the sauce as needed.

What type of salmon should I use?

I can use either skin-on or skinless salmon fillets. I especially like skin-on salmon for pan searing because I can make the skin crisp while keeping the flesh moist. I choose fillets of similar thickness so they cook at approximately the same rate.

What can I serve with Seared Salmon and Greek Salad?

I find the salmon, salad, and yogurt sauce make a complete meal on their own. When I want something more substantial, I add roasted potatoes, pita bread, rice, couscous, quinoa, or another favorite grain.

Conclusion

Seared Salmon with Dill Yogurt Sauce and Greek Salad is one of my favorite meals when I want something fresh and satisfying without spending a long time in the kitchen. I love how the golden salmon pairs with the cool lemon-dill yogurt sauce and crisp Greek salad filled with tomatoes, cucumber, olives, and feta. With about 30 minutes from start to finish, I can create a colorful Mediterranean-inspired meal that works beautifully for an easy dinner or a more special occasion.

Seared Salmon with Dill Yogurt Sauce and Greek Salad Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Seared Salmon with Dill Yogurt Sauce and Greek Salad combines golden, flaky salmon with a cool lemon-dill yogurt sauce and a crisp Mediterranean-style salad. This fresh and satisfying meal comes together in about 30 minutes.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan Sear
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

• 4 salmon fillets, about 6 ounces each
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh lemon juice
• 1 cup plain Greek yogurt
• 2 tablespoons finely chopped fresh dill
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 small garlic clove, finely grated
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste
• 2 cups cherry tomatoes, halved
• 1 large cucumber, chopped
• 1/2 small red onion, thinly sliced
• 1/2 cup Kalamata olives
• 4 ounces feta cheese, cubed or crumbled
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried oregano
• Salt, to taste
• Freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Make the dill yogurt sauce by combining the Greek yogurt, dill, lemon juice, lemon zest, garlic, olive oil, salt, and black pepper in a small bowl.
2. Stir until smooth, adjust the seasoning as desired, and refrigerate while preparing the remaining components.
3. For the Greek salad, combine the tomatoes, cucumber, red onion, Kalamata olives, and feta in a large bowl.
4. Drizzle the salad with olive oil and red wine vinegar. Add the oregano, salt, and black pepper, toss gently, and set aside.
5. Pat the salmon fillets thoroughly dry with paper towels to help them develop a good sear.
6. Season the salmon with salt, black pepper, and garlic powder.
7. Heat the olive oil in a large skillet over medium-high heat. Add the salmon to the hot skillet, placing skin-on fillets skin-side down first.
8. Cook without moving for 4 to 5 minutes, depending on thickness, allowing skin-on salmon to become golden and crisp.
9. Carefully flip and cook for another 2 to 4 minutes, or until the salmon reaches the desired doneness and a safe internal temperature.
10. Squeeze the fresh lemon juice over the salmon just before removing it from the heat.
11. Divide the Greek salad among four plates and top each serving with a seared salmon fillet.
12. Serve with the chilled dill yogurt sauce spooned over or alongside the salmon.

Notes

• The salmon can be grilled instead of pan-seared for an outdoor cooking variation.
• For a hands-off method, bake the seasoned salmon while preparing the salad and yogurt sauce.
• For a tzatziki-style sauce, stir grated cucumber that has been squeezed of excess moisture into the dill yogurt.
• For a dairy-free salad, omit the feta and add extra olives or avocado if desired.
• Add red pepper flakes, cayenne, or smoked paprika to the salmon seasoning for extra heat.
• Turn the meal into a grain bowl by adding quinoa, farro, couscous, or rice.
• Store cooked salmon, yogurt sauce, and Greek salad separately whenever possible.
• Refrigerate cooked salmon and dill yogurt sauce in airtight containers for 3 to 4 days. Greek salad is best fresh but can be refrigerated for 1 to 2 days.
• Reheat salmon gently in a covered skillet over low heat or in a low oven to help prevent it from drying out.
• Keep the dill yogurt sauce chilled and add it after reheating the salmon.

Nutrition

• Serving Size: 1 salmon fillet with salad and sauce
• Calories: 590 kcal
• Sugar: 8 g
• Sodium: 980 mg
• Fat: 38 g
• Saturated Fat: 10 g
• Unsaturated Fat: 26 g
• Trans Fat: 0 g
• Carbohydrates: 17 g
• Fiber: 4 g
• Protein: 47 g
• Cholesterol: 125 mg