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This creamy dill salmon recipe is quick, really simple, and elegant! Tender, flaky pan-fried salmon is coated in the most delicious and bright lemon dill cream sauce.
You may also like my Tomato Spinach Salmon Pasta or Easy Baked Salmon next.
Why you’ll love it
Some of my favorite dishes are those that seem fancy but are really easy to make. This lemon dill salmon is definitely one of them! It’s ready in 30 minutes, and there’s really no mystery to how to perfectly cook salmon. It’s also a welcome change from chicken.
A classic dill sauce for salmon perfectly complements the juicy fish. It feels elevated and like something you’d get at a restaurant. This recipe is an excellent weeknight option, but it’s great for company too. Fresh garden dill really is the ultimate pairing with salmon!
What you’ll need
- Salmon – we’re using fresh salmon filets
- Garlic powder – along with salt & pepper, it infuses flavor right into the salmon
- Flour – it gives a great crust on the fish and helps thicken the sauce
- Olive oil and butter – for pan frying
- Chicken broth – the base of the sauce. You could use a dry white wine like pinot grigio or sauvignon blanc if you prefer for a touch of elegance.
- Lemon juice – it’s important to add a touch of acidity to brighten it up and balance the sauce
- Dijon mustard – you don’t taste it specifically; it’s a savory flavor enhancer
- Heavy cream – the taste and texture of real cream can’t be beat. It makes the sauce special.
- Fresh dill – the star of the sauce for a punch of herby flavor
Pro tip
You can use salmon with or without the skin. If you do happen to buy skin-on salmon but don’t want to eat the skin, you can just peel it right off once the fish is cooked.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Use a fish spatula to effortlessly turn the salmon.
- I love my trusty Le Creuset skillet, but this Lodge cast iron skillet is a great budget-friendly alternative.
- This handy butter dish has markings on it for measuring it out, and I use this herb keeper to keep dill and other herbs fresh.
How to make salmon with dill sauce
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the salmon into four pieces, and season each with the garlic powder and salt & pepper. Dredge in the flour. In a skillet, heat up the oil and butter, and pan fry the fish on both sides until golden. Transfer to a plate. Add the broth, lemon, and Dijon.
Stir until the mustard is incorporated, and let bubble gently for a minute or two. Add the heavy cream and dill, stirring well. Return the salmon, and continue simmering until the sauce has reduced and the fish is cooked through.
Helpful tips
- The best way to know when salmon is done is by watching the fish change color. It moves up through the fish as it cooks, so you’ll always have an idea when it’s getting close to being done.
- If it’s sticking, just give it more time to release naturally.
- Salmon thickness varies, so if your salmon is a bit thicker and not done after the suggested cooking time, just add another few minutes. You may want to reduce the heat so that the sauce doesn’t thicken too much.
Substitutions and variations
- I’d caution against substituting the cream since the acid in the lemon is pretty likely to curdle the sauce if you use something like milk or half-and-half, and it also won’t taste as intended.
- Can’t find fresh dill? You can use dried. I’d start with 1 teaspoon and then add more if needed since it is more concentrated.
- You could throw in any other fresh herbs you happen to have on hand as well!
What to serve with dill salmon
- These Cream Cheese Mashed Potatoes or Roasted Potatoes and Carrots are good options. I also like my Quick Garlic Butter Noodles or Stick of Butter Rice.
- For a tasty vegetable side dish, try broccolini/broccoli or my Easy Roasted Green Beans or Easy Garlicky Sauteed Mushrooms.
- You could also make a salad with a Light Vinaigrette to balance out the richness of the cream sauce.
Leftovers and storage
- I prefer to eat seafood fresh, but store leftovers for 2-3 days in the fridge in an airtight container.
- Reheat slowly over a very low heat. You don’t want the fish to dry out or the sauce to separate.
- I don’t recommend freezing creamy sauces.
More easy salmon recipes
If you made this salmon with a dill sauce, please leave a star rating and review below! I love hearing from readers. Tag me on Instagram if you made this or any S&L recipe.
Creamy Dill Salmon
Ingredients
- 1 pound fresh salmon cut into 4 pieces
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup chicken broth or dry white wine
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1 cup heavy/whipping cream
- 1 tablespoon fresh dill chopped finely
Instructions
- Cut your salmon into 4 pieces. Sprinkle each piece with the garlic powder and season with salt & pepper. Coat each piece in flour on all sides.
- Add the olive oil and butter to a skillet over medium-high heat. When the pan is hot, add the fish. Cook the salmon for 3-4 minutes/side or until it's nicely browned. Don't overcook – the salmon shouldn't be cooked fully yet. Remove the fish to a plate and set it aside.
- Add the chicken broth, lemon juice, and Dijon mustard to the skillet. Stir until the mustard has been incorporated, and let it bubble for 1-2 minutes.
- Add the cream and dill to the pan and give it a good stir.
- Place the salmon back in the pan and let it cook for another 5 minutes or so until the sauce has thickened a bit and the fish has cooked through. Season with extra salt & pepper if needed. I like to serve it with fresh chopped parsley and a squeeze of lemon juice over the fish.
Notes
- If you want to use dried dill, I’d start with 1 teaspoon and work your way up from there.
- Salmon thickness varies, and the suggested timing is for salmon that’s about 1″ thick. For thinner pieces, you may want to decrease cooking time.
- I don’t recommend subbing the cream for half-and-half or milk since the lemon may curdle the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe is AMAZING! Thank you so much for sharing. The whole family loves it.
I’m thrilled to hear that, Shannon! I appreciate your review!
This was a great recipe! I made the salmon with your roasted potatoes and carrots recipe and broccoli. My husband always makes the veggies so he sees the dish coming together. When he saw this plated, he said “ This is restaurant quality!”
Yes it is. I halved the recipe for us. The only thing I did differently was add more dill. As it was cooking I felt I wanted a stronger dill flavor. The parsley and lemon was a great add at the end. This will be in my rotation with Ina’s panko crusted salmon and grilled salmon with Williams Sonoma Potlatch seasoning. Thx!
I’m so glad it was a hit!
This is the most delicious way I have ever had salmon–and as a Pacific Northwest native, that is high praise! I’m allergic to citrus so I substituted lemongrass paste for the lemon juice and added fresh sorrel with the dill. The salmon was cooked perfectly and the sauce was so good we didn’t want to waste a single drop of it. Definitely leave the skin on, it’s more flavorful that way!
That’s lovely to hear!! Thank you, Tedri!