Creamy Dill Salmon
This creamy dill salmon recipe features tender, flaky pan-fried salmon in a bright lemon dill cream sauce.
Equipment
- skillet
Ingredients
- 1 pound fresh salmon cut into 4 pieces
- ¼ teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup chicken broth or dry white wine
- 1 teaspoon lemon juice
- ½ 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.
Notes
If you want to use dried dill, I'd start with 1 teaspoon and work your way up. 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
Serving: 1servingCalories: 425kcalCarbohydrates: 2gProtein: 24gFat: 36gSaturated Fat: 17gCholesterol: 151mgSodium: 212mgPotassium: 624mgSugar: 1gVitamin A: 1007IUVitamin C: 3mgCalcium: 52mgIron: 1mg
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