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Salmon with Creamy Lemon Dill Sauce Recipe

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4.3 from 3 reviews

This Salmon with Creamy Lemon Dill Sauce is a quick and elegant 15-minute meal perfect for weeknight dinners. Pan-seared salmon fillets are gently cooked in a luscious lemon dill cream sauce, creating a flavorful and tender dish that pairs beautifully with simple sides.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Salmon

  • 24 oz salmon fillets (4 fillets about 6 ounces / 170 grams each)
  • 1 teaspoon kosher salt
  • ¼ teaspoon coarse ground pepper
  • ¼ teaspoon garlic powder
  • 1 tablespoon flour (optional, can also use gluten-free flour)
  • 1 tablespoon olive oil

Sauce

  • ½ cup chicken broth
  • 3 tablespoons fresh dill (chopped)
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 cloves garlic (minced)
  • 1 cup heavy cream

Garnish & Serving

  • ½ lemon (sliced, for garnish)
  • Chopped dill (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Prepare the Salmon: Remove the salmon from the refrigerator 20 minutes before cooking to bring it to room temperature. Season all sides of the fillets evenly with kosher salt, coarse ground pepper, and garlic powder. Sprinkle the flour on all sides and gently rub it into the fish to coat.
  2. Sear the Salmon: Heat a large cast-iron skillet or a heavy-bottomed skillet over medium-high heat. Add the olive oil, then carefully place the salmon fillets skin-side down in the hot pan. Cook without moving them for about 3 minutes to develop a golden crust.
  3. Flip and Partial Cook: Flip the fillets over and cook the other side for 2-3 minutes. The salmon will be partially cooked at this stage; it will finish cooking later in the sauce. Remove the salmon from the pan and set it aside on a plate.
  4. Make the Sauce: Reduce the heat to medium and add chicken broth, fresh chopped dill, finely chopped red onion, lemon juice, lemon zest, and minced garlic to the skillet. Bring the mixture to a gentle simmer and cook for 1-2 minutes until the liquid reduces slightly.
  5. Add Cream and Combine: Stir in the heavy cream and whisk to combine everything smoothly. Let it cook for 2 minutes, allowing the sauce to thicken slightly.
  6. Finish Cooking the Salmon: Nestle the partially cooked salmon fillets back into the sauce and continue cooking until the fish reaches your desired doneness and the sauce is thickened. If the sauce becomes too thick, add a few teaspoons of water to adjust the consistency.
  7. Serve: Plate the salmon with the creamy lemon dill sauce spooned over. Garnish with lemon slices, a sprinkle of fresh chopped dill, and serve with fresh lemon wedges to squeeze over the fish.

Notes

  • For a gluten-free option, substitute the flour with gluten-free flour or omit it entirely; the sauce will still thicken with cream reduction.
  • Allowing the salmon to come to room temperature before cooking helps it cook evenly.
  • Use a heavy-bottomed skillet or cast-iron pan for best searing results.
  • Adjust the sauce thickness by adding small amounts of water if it becomes too thick.
  • This dish pairs well with steamed vegetables, rice, or a light salad.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Salt

Find it online: https://dishiary.com/salmon-with-creamy-lemon-dill-sauce-recipe/