The lemon dill salmon is a delightfully scrumptious dish, featuring tender salmon fillets topped with a creamy lemon dill sauce that uplifts the flavor. It’s rich but still light, perfect for a quick weeknight dinner that feels special.
This recipe tackles issues of under-seasoned salmon and overly rich sauces, offering clear steps for perfecting flavor and creaminess with easy techniques.
I’ve often found that cooking salmon can be tricky, especially with balancing flavors and ensuring it doesn’t dry out. This recipe stands out because it creates a sauce that keeps the fish moist and adds a zesty kick, making me look forward to leftovers or even impressing unexpected guests.
This recipe is not only simple, with a prep time of just 10 minutes and 30 minutes of cook time, but it also fits easily within a busy schedule. Plus, the creamy texture of the sauce truly complements the salmon, ensuring a satisfying meal every time.
If you’re keen to learn about quick salad sides to enjoy with your salmon, check out my Watermelon Feta Salad.
Table of contents
Why You Will Love This Recipe
- Flavor Highlights Fresh lemon zest and a sprinkle of dill make this dish pop with a refreshing brightness. The creamy sauce melds beautifully with the rich salmon, creating a delightful experience with each bite.
- Quick and Easy Prep With just a 10-minute prep time, this dish fits easily into your busy schedule. It’s straightforward enough for one of those weeknight dinners, but impressive enough for a special occasion.
- Fresh Ingredients Relying on simple ingredients like shallots and garlic elevates the overall flavor without overwhelming the taste of the salmon. The fresh dill adds a unique twist that complements the fish beautifully.
- Long-lasting Freshness The creamy sauce not only enhances the salmon but also keeps leftovers fresh for days. It’s an easy dish to prepare ahead of time, ensuring you can savor leftovers throughout the week.
Salmon with Creamy Lemon Dill Sauce
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: main dish
- Method: pan-searing and simmering
- Diet: low fat
Description
A delicious creamy dill salmon recipe with a zesty lemon dill sauce, perfect for a healthy meal.
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 tbsp (14 g) butter
- 4 salmon fillets (skinless or skin-on as preferred)
- Salt, to taste
- 1 shallot, chopped
- 2 cloves garlic, minced
- Zest of 1/2 lemon
- 175 ml (2/3 cup) chicken or fish stock
- 125 ml (1/2 cup) crème fraîche or heavy cream
- 1/2 tbsp (about 1.5 g) fresh dill, finely chopped
- Black pepper, to taste (optional)
Instructions
- Step 1: Place the non-stick pan on medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Heat until the butter melts fully and the oil shimmers. This fat mix will help create a crispy texture on the salmon.
- Step 2: Season the 4 salmon fillets lightly with salt and pepper. Place them skin-side up in the hot pan. Cook for 3 to 4 minutes until a golden brown crust forms on the surface. You will see the edges turning opaque as it cooks.
- Step 3: Carefully flip the salmon fillets to the other side. Cook an additional 2 minutes. The salmon should remain slightly undercooked inside at this point. Remove the salmon to a separate plate to rest while preparing the sauce.
- Step 4: In the same pan, add the chopped shallot. Cook over low heat for 2 to 3 minutes until the shallots become translucent and soft. Next, add the minced garlic and the lemon zest. Stir continuously and sauté for about 30 seconds until fragrant.
- Step 5: Pour 175 ml (2/3 cup) of chicken or fish stock into the pan. Use a spatula to scrape up any browned bits stuck on the pan bottom. Let it simmer for 10 minutes, allowing the liquid to reduce slightly and the flavors to concentrate.
- Step 6: Lower the heat to low. Add 125 ml (1/2 cup) of crème fraîche or heavy cream to the pan. Sprinkle in 1/2 tablespoon of finely chopped fresh dill. Stir gently to combine and let the sauce bubble gently for 5 minutes until it thickens lightly.
- Step 7: Place the salmon fillets back in the pan. Let them simmer in the sauce for 5 to 7 minutes more, cooking until the salmon is opaque and flakes easily with a fork. Confirm doneness by checking that it is no longer translucent. The sauce should also reach a slightly thickened, creamy consistency.
Notes
- Room Temperature: Store the cooked salmon in an airtight container away from direct sunlight or heat for up to 2 days.
- Refrigeration: Keep the salmon tightly sealed in an airtight container in the refrigerator for up to 4 days to maintain freshness and avoid odors.
- Freezing: Wrap salmon tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Preheat your pan on medium-high heat for at least 5 minutes before adding the salmon to ensure proper searing and crust formation.
- If the sauce separates or looks curdled, remove from heat immediately and whisk in 2 tablespoons of heavy cream until smooth to restore creaminess.
- Check salmon doneness after simmering for 4 minutes; the fish should flake easily and be fully opaque to avoid overcooking.
- For a tangier sauce, add an extra teaspoon of lemon zest just before serving to brighten the flavor.
- If shallots do not soften and become translucent, cook for an additional 1 minute on low heat while stirring continuously.
- Reheat salmon gently in a pan over low heat or in a microwave at low power until warmed through. Avoid high heat to prevent drying out the fish or breaking the sauce.
- Serve the lemon dill salmon over steamed asparagus or herbed quinoa for a balanced plate. Add roasted Brussels sprouts or a mixed green salad on the side for color and nutrition.
- Garnish with fresh chopped parsley or an extra squeeze of lemon juice. A light drizzle of extra virgin olive oil before serving complements the flavors without overpowering.
- Use fish stock or chicken stock interchangeably depending on availability and your flavor preference.
- Substitute crème fraîche with heavy cream for a richer or lighter sauce option as desired.
- Add fresh parsley or chives as alternative herbs to dill for a different herbal note.
- Choose fresh, skinless salmon fillets for gentler texture and easier sauce absorption; skin-on fillets are acceptable and can add crispness if seared properly.
- Use fresh lemon zest and juice; avoid bottled lemon juice for best flavor brightness.
- Always use fresh garlic cloves pressed or finely chopped rather than powdered garlic to preserve aromatic intensity.
- Select vibrant green fresh dill with no yellowing leaves to ensure freshness and flavor in the sauce.
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://bakeitwell.com/lemon-dill-salmon
Ingredient Notes
- Salmon fillets: Look for fresh, skinless salmon fillets for tender texture and better sauce absorption. If you get skin-on, that works too.
- Heavy cream: Use a good quality heavy cream for a rich, creamy sauce. It thickens beautifully, ensuring a satisfying mouthfeel.
- Fresh dill: This brings a bright and fresh flavor to the sauce. Choose vibrant green sprigs and give them a gentle rinse to maintain their lively taste.
- Lemon juice: Freshly squeezed lemon juice enhances the sauce with vibrant acidity. Bottled lemon juice lacks the fresh brightness, so stick with the real deal.
- Garlic: Fresh garlic cloves pack a punch in flavor. Use a garlic press or finely chop it to maximize its aromatic qualities; avoid garlic powder for this dish!
- Salmon fillets: Look for fresh, skinless salmon fillets for tender texture and better sauce absorption. If you get skin-on, that works too.
- Heavy cream: Use a good quality heavy cream for a rich, creamy sauce. It thickens beautifully, ensuring a satisfying mouthfeel.
- Fresh dill: This brings a bright and fresh flavor to the sauce. Choose vibrant green sprigs and give them a gentle rinse to maintain their lively taste.
- Lemon juice: Freshly squeezed lemon juice enhances the sauce with vibrant acidity. Bottled lemon juice lacks the fresh brightness, so stick with the real deal.
- Garlic: Fresh garlic cloves pack a punch in flavor. Use a garlic press or finely chop it to maximize its aromatic qualities; avoid garlic powder for this dish!
Recipe Tips
- If salmon fillets don’t sear properly, ensure the pan is preheated on medium-high heat for at least 5 minutes before adding them.
- When sauce separates, remove from heat immediately and whisk in 2 tablespoons of heavy cream until well combined to restore creaminess.
- If salmon is overcooking, check for doneness after simmering in sauce for 4 minutes; it should flake easily and turn opaque.
- For a tangier sauce, add an extra teaspoon of lemon zest to the pan just before serving; this brightens the flavor significantly.
- If your shallots aren’t softening, sauté them for an additional minute on low heat while stirring, ensuring they become translucent.
Serving Suggestions
Serve lemon dill salmon with steamed asparagus or herbed quinoa for a nutritious meal. Add a side of roasted Brussels sprouts or a mixed greens salad for extra color.
Use to make salmon salad or salmon tacos for a different presentation. Add to pasta dishes or grain bowls for more variations.
Top with fresh chopped parsley or a squeeze of lemon for brightness. A drizzle of extra virgin olive oil enhances flavor without overpowering.
Recipe variations
- You can use salmon fillets as the main protein for this lemon dill salmon dish, selecting four 6-ounce portions for an easy family meal.
- Add 1/2 tablespoon fresh dill along with 1/2 a lemon’s zest to the creamy lemon dill sauce to provide bright, herbaceous flavor that complements the fish.
- Either chicken stock or fish stock can be used for deglazing the pan, measuring 175 ml (2/3 cup) to create a flavorful base for the sauce.
- If cooking for more people, double the salmon to eight fillets and increase crème fraîche to 1 cup and stock to 350 ml, cooking in batches for even doneness.
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How to Store?
To keep your lemon dill salmon fresh and delicious, follow these storage tips:
Room Temperature: Place salmon in an airtight container at room temperature for up to 2 days. Avoid direct sunlight and heat.
Refrigeration: Store salmon in an airtight container in the refrigerator up to 4 days. Keep it sealed tightly to prevent odors.
Freezing: Wrap salmon tightly in plastic wrap, then in a freezer bag. Freeze up to 2 months. Thaw overnight in the refrigerator.
Other Recipes You’ll Love
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