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This creamy dill salmon recipe is quick, simple, and elegant! Pan-fried salmon is coated in the most delicious lemon dill cream sauce. 

creamy dill salmon plated with broccolini and lots of sauce

Salmon and dill just go together. I remember when I was a kid, my mom would make a creamy dill sauce for salmon (and I think other fish too), so it’s something I grew up eating. This version is not my mom’s, but it’s still super yummy. 🙂 I did make a lemon dill salmon pasta back in 2019, which is similar but definitely geared towards serving over pasta.

I enjoyed my lunch after taking those photos, I can tell you that!

close-up of salmon with creamy lemon dill sauce in a skillet

I tend to go through phases where I eat/make a lot of salmon. I think I’m about to go through another one. This recipe has me pretty excited for more salmon recipes to come!

How to make salmon with a creamy dill sauce

  1. Cut your salmon into roughly four equal pieces. Sprinkle each piece with garlic powder and salt & pepper, then coat them in flour;
  2. Sear the fish for 3-4 minutes/side in a skillet and then take it out of the pan;
  3. Make the sauce by adding the chicken broth (or use white wine!), lemon juice, and Dijon mustard (it’s one of my favorite ingredients to add a little extra something to sauces) to the pan, followed by the cream and fresh dill;
  4. Add the salmon back to the pan and continue cooking it until the fish is done and the sauce has reduced to your liking.

Easy peasy… and so perfect for a weeknight dinner or even if you’re having company. I just love getting new 30 minute dinners on the blog like this Creamy Garlic Salmon since I know that they’re appreciated!

(Scroll down to the recipe card for full ingredients and instructions)

uncooked salmon coated in flour... ready for the skillet!

Recipe notes & tips:

  • 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.
  • I just buy whatever salmon looks good at the store. Sometimes it’s farmed and sometimes it’s wild.
  • 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 fresh herbs you happen to have on hand as well. 
  • 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 the sauce doesn’t thicken too much). Watch the fish change color (it moves up through the fish as it cooks) so you’ll have an idea when it’s getting close to being done.
  • I always get asked on recipes like this if you can sub the heavy cream for something else. In this recipe I’d caution against doing that since the acid in the lemon is pretty likely to curdle the sauce if you use something like milk or half-and-half. As I always say, I choose my ingredients for a reason, and you simply can’t beat the taste/texture of real cream. Yes, it’s more calories… but everything in moderation. 😉

lemon dill salmon in a copper skillet

What to serve with dill salmon:

Try Cream Cheese Mashed PotatoesEasy Roasted Potatoes and Carrots, or pasta. For a tasty vegetable side dish, try broccolini/broccoli or Easy Roasted Green Beans. You could also make a salad with a light dressing to balance out the richness of the cream sauce.

More tasty salmon recipes to try:

extreme close-up of creamy dill salmon
Pan-fried to perfection.

I hope you’ll give this lemon dill salmon a try! Made this easy salmon recipe? Questions? Leave me a comment/review below! If you liked this recipe, I would love if you shared the link with a friend. 🙂

extreme close-up of creamy dill salmon
4.98 from 49 votes

Creamy Dill Salmon

This creamy dill salmon recipe is quick, simple, and elegant! Pan-fried salmon is coated in the most delicious lemon dill cream sauce. 
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 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


  • 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 fish to a plate and set it aside.
  • Add the chicken broth, lemon juice, and Dijon mustard to the skillet. Stir until mustard has been incorporated, and let it bubble for 1-2 minutes.
  • Add the cream to the pan, along with the dill.
  • Add in the salmon 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.


  • If you want to use dried dill, I'd start with 1 teaspoon and work your way up from there. 
  • Salmon thickness varies, so if you've got a thicker piece of fish, you may need to cook it a little bit longer than I suggest.
  • I don't recommend subbing the cream for half-and-half or milk since the lemon may curdle the sauce.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Calories: 425kcal, Carbohydrates: 2g, Protein: 24g, Fat: 36g, Saturated Fat: 17g, Cholesterol: 151mg, Sodium: 212mg, Potassium: 624mg, Sugar: 1g, Vitamin A: 1007IU, Vitamin C: 3mg, Calcium: 52mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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  1. 5 stars
    FANTASTIC!!!! I did everything as stated but I cooked the salmon skin up for 3 minutes and then skin down for 3 minutes and removed. Anything longer and it would have been over-cooked. You can always cook more, but chewy, dry salmon is a no-go for me. Will definitely make again.

    I also doubled the dill, 1/2 fresh and 1/2 dried. Just the fresh wasn’t flavorful enough for us.

    1. Agree on the overcooked salmon – timing is definitely just a guideline and should be adjusted based on thickness of fish etc. Glad you enjoyed it!

  2. 5 stars
    This is delicious, folks! and so quick to make!! I put asparagus in the oven 10 minutes before eating, and when the asparagus was ready, so was the salmon & dill sauce. Quick and easy for a week night, but elegant enough for weekend company! Yum!

    I did add a bit more fresh dill than the receipe stated, but that’s me – I love spices. I used chicken broth & on weekends will try wine, when I can serve the rest of the bottle to guests. 🙂 I did whisk a tablespoon of flour into the heavy whipping creme before adding to the pan.

    Watch your salmon – I like mine a liitle underdone, so a minute on each side for the 6 oz side from Wild Alaska (delivery service) and then dunked the salmon in the yummy dill sauce for 1 minute more. What a hit! It’s on our top 10 Fish Recipe list!

  3. What fish would be a good substitute for the Salmon? (not crazy about it) Everything else sounds delicious.

  4. 5 stars
    Absolutely simple and divine! I added more fresh dill and some garlic seasoning and look forward to trying it with other fish, like Sebass. Thank you and love your blog name 🙂 🙂