Description
This creamy dill salmon recipe features pan-seared salmon fillets cooked to tender perfection in a luscious, tangy cream sauce infused with fresh dill, lemon, and a hint of Dijon mustard. Ready in just 30 minutes, it’s a simple yet elegant dish perfect for a quick weeknight dinner or a special occasion.
Ingredients
Salmon
- 1 pound fresh salmon, cut into 4 pieces
- 1/4 teaspoon garlic powder
- Salt & pepper, to taste
- Flour, for dredging
Creamy Dill Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup chicken broth
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1 cup heavy/whipping cream
- 1 tablespoon finely chopped fresh dill
Instructions
- Prepare the Salmon: Cut your salmon into 4 evenly sized pieces. Sprinkle each piece with garlic powder and season generously with salt and pepper. Dredge each piece evenly in flour, coating all sides to help create a nice crust when cooking.
- Sear the Salmon: Heat the olive oil and butter together in a skillet over medium-high heat until hot. Carefully add the salmon pieces and cook for 3-4 minutes per side until nicely browned but not fully cooked through. This initial searing seals in flavor and texture. Remove the salmon from the skillet and set aside on a plate.
- Build the Sauce Base: To the same skillet, add the chicken broth, fresh lemon juice, and Dijon mustard. Stir well to incorporate the mustard and allow the mixture to simmer and bubble for 1-2 minutes, reducing slightly and blending the flavors.
- Add Cream and Dill: Pour in the heavy cream and sprinkle in the chopped fresh dill. Stir thoroughly to combine all ingredients, creating a rich, velvety sauce.
- Finish Cooking Salmon in Sauce: Return the salmon pieces back to the skillet, nestling them gently in the cream sauce. Let them simmer in the sauce over medium heat for about 5 minutes until the sauce thickens slightly and the salmon cooks through completely. Taste and season with extra salt and pepper as needed. For serving, garnish with fresh chopped parsley and an additional squeeze of lemon juice if desired.
Notes
- Be careful not to overcook the salmon during the initial sear to avoid dryness; it will finish cooking gently in the cream sauce.
- Fresh dill is preferred for the best flavor, but dried dill can be used in a pinch (reduce quantity).
- Serve with steamed vegetables, rice, or mashed potatoes to soak up the delicious sauce.
- For a lighter variation, substitute heavy cream with half-and-half, but the sauce will be less rich and may not thicken as much.
- Make sure to use a non-stick or well-seasoned skillet to prevent sticking during searing.
