Creamy Dill Salmon
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.
Servings: 4
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 finely chopped fresh dill
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
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
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