Description
This Salmon with Lemon Dill Sauce features golden pan-seared salmon finished in a rich, creamy sauce with fresh dill, lemon zest, garlic, and shallots. It’s an easy one-pan salmon dinner with restaurant-worthy flavor, perfect for busy weeknights or an elegant dinner at home.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 salmon fillets
- Salt, to taste
- Black pepper, to taste
- 1 shallot, chopped
- 2 cloves garlic, minced
- Zest of ½ lemon
- 2/3 cup (175 ml) chicken or fish stock
- 1/2 cup (125 ml) crème fraîche or heavy cream
- 1/2 tablespoon fresh dill, chopped
- Salt, to taste
Instructions
- Sear the salmon: Heat the olive oil and butter in a large non-stick skillet over medium-high heat. Season the salmon with salt and black pepper. Place the fillets in the skillet skin side up and sear for 3–4 minutes, until golden. Flip and cook for another 2 minutes. The salmon will not be completely cooked yet. Transfer it to a plate.
- Cook the aromatics: Reduce the heat to low. Add the chopped shallot to the same skillet and cook for 2–3 minutes until softened. Add the minced garlic and lemon zest and cook for about 30 seconds, stirring constantly.
- Reduce the stock: Pour in the chicken or fish stock and scrape up any flavorful browned bits from the bottom of the skillet. Let the stock simmer for about 10 minutes.
- Make the lemon dill sauce: Keep the heat low and stir in the crème fraîche or heavy cream. Add the fresh dill and stir well. Let the sauce gently simmer for another 5 minutes.
- Finish the salmon: Return the salmon fillets to the skillet and spoon some sauce over the top. Simmer gently for 5–7 minutes, or until the salmon is opaque and cooked through and the sauce reaches your preferred consistency.
- Season and serve: Taste the sauce and add more salt if needed. Spoon plenty of warm lemon dill sauce over each salmon fillet and serve immediately.
Notes
- Avoid fully cooking the salmon during the initial sear. It finishes cooking gently in the sauce, which helps keep it tender.
- Keep the heat low after adding the cream or crème fraîche to maintain a smooth, creamy sauce.
- Crème fraîche gives the sauce a slightly tangier flavor, while heavy cream produces a milder, rich finish.
- Fresh dill gives this recipe the best flavor, but dried dill can be used in a pinch. Start with a smaller quantity because dried herbs are more concentrated.
- For food safety, salmon should reach an internal temperature of 145°F (63°C).
- Serve with mashed or roasted potatoes, rice, asparagus, green beans, or crusty bread to soak up the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently to avoid drying out the salmon.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 500 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 39 g
- Cholesterol: 140 mg