I’m sharing a simple lemon dill salmon I reach for when I’m entertaining, and it fits right into my Pan Fried Salmon repertoire.
I love when a dinner looks fancy but takes no drama, and this creamy dill salmon does exactly that. I start with salmon fillets seared until the edges are caramelized and then let a silky sauce studded with fresh dill do the talking.
It’s the sort of dish that will make guests ask if you spent all day in the kitchen, but really you didn’t. I’m guilty of finishing it with something bright, and somehow it makes the salmon feel like the main event again.
It fits right into my rotation of Pan Fried Salmon and Dill Salmon Recipes.
Ingredients
- Salmon: Rich in protein and omega-3 fats, great for heart and brain health, filling
- Heavy cream: Adds silky richness, mostly saturated fat and calories, use sparingly though, decadent
- Dill: Fresh herb, bright flavor, small fiber, vitamin A and C, aromatic, cooling
- Lemon: Gives lively sour brightness, vitamin C, balances richness, zesty aroma, clean
- Garlic: Pungent, adds depth, some immune boosting compounds, small carbs, savory
- Shallot: Mild onion flavor, more subtle, adds sweetness when cooked, low calories, caramelizes
- Olive oil: Heart healthy monounsaturated fats, helps sear, adds subtle fruitiness, versatile
- Capers: Tiny briny pops, low calorie, add tang and salty zip, pungent
Ingredient Quantities
- 4 salmon fillets, about 6 oz each, skin on or off, pin bones removed
- Kosher salt, 1 tsp, and freshly ground black pepper, 1/2 tsp (plus more to taste)
- 1 tbsp olive oil or neutral oil
- 1 tbsp unsalted butter, divided
- 1 small shallot, finely chopped (about 2 tbsp)
- 2 garlic cloves, minced
- 1/4 cup dry white wine or low sodium chicken broth
- 3/4 cup heavy cream
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice (about 1/2 lemon) and 1 tsp lemon zest
- 2 tbsp fresh dill, chopped
- 1 tbsp capers, drained (optional)
How to Make this
1. Pat 4 salmon fillets dry, remove any pin bones, season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, and let them sit at room temp for 10-15 minutes so they cook evenly.
2. Heat 1 tbsp olive oil and half of the 1 tbsp unsalted butter in a large skillet over medium-high heat until shimmering. If your fillets have skin, place them skin-side down first, cook without moving 4 to 5 minutes until the skin is crisp and the sides start to turn opaque.
3. Flip the salmon, add the remaining butter, and cook 2 to 4 more minutes depending on thickness, until the salmon is just cooked through (it should flake easily or reach about 125 to 130 F for medium). Transfer fish to a plate and tent loosely with foil.
4. Lower heat to medium, add 1 small finely chopped shallot to the skillet and saut for about 1 minute in the pan juices, until soft but not browned.
5. Add 2 minced garlic cloves, cook 20 to 30 seconds until fragrant, then pour in 1/4 cup dry white wine or low sodium chicken broth to deglaze the pan, scraping up browned bits; let it reduce about half.
6. Stir in 3/4 cup heavy cream, 1 tsp Dijon mustard, 1 tbsp fresh lemon juice and 1 tsp lemon zest, bring to a gentle simmer and cook 2 to 3 minutes until the sauce thickens slightly.
7. Mix in 2 tbsp chopped fresh dill and 1 tbsp capers if using, taste and adjust seasoning with a little more salt and pepper if needed.
8. Return the salmon to the skillet, spoon the lemon dill cream sauce over each fillet and warm for 1 to 2 minutes so everything melds together, but dont overcook the fish.
9. Serve immediately with extra dill and lemon wedges, over rice, mashed potatoes or a simple salad. Quick tip: patting the salmon dry and not overcrowding the pan are the small things that make it turn out restaurant good.
Equipment Needed
1. Large skillet (10 to 12 inch), stainless or nonstick
2. Fish spatula or thin metal spatula for easy flipping
3. Tongs
4. Instant-read thermometer to check 125 to 130 F
5. Cutting board and chef’s knife for trimming and removing pin bones
6. Paper towels to pat the salmon dry, dont skip this step
7. Measuring spoons and 1/4 cup measuring cup
8. Microplane or zester and a small whisk or silicone spatula for the sauce
FAQ
Creamy Dill Salmon Recipe Substitutions and Variations
- Heavy cream: use half and half plus 1 tsp cornstarch or flour to thicken; or Greek yogurt thinned with milk (temper it into the hot sauce so it dont split); or coconut cream for dairy free, note it will add a coconut note.
- Dry white wine: swap with low-sodium chicken broth or dry vermouth; or 1 tsp white wine vinegar plus 3 tsp water (cut back on salt if you use broth).
- Fresh dill: substitute fresh parsley or chives for a bright herb note; tarragon works if you like a slight anise flavor; if using dried dill, use about 1 tsp in place of 1 tbsp fresh.
- Capers: replace with chopped green olives or chopped cornichons for a briny pop; or extra lemon zest plus a tiny pinch of salt if you dont have any on hand.
Pro Tips
– Pat the salmon really dry and let it sit at room temp for ten to fifteen minutes before cooking, it sounds small but it makes the sear way better and helps it cook evenly.
– If you keep the skin on, press the fillet into the pan with a spatula for the first 20 to 30 seconds so it wont curl, cook skin side down longer than you think then flip only once to avoid overcooking.
– Hold off on seasoning til the end if you add capers or salty stock, taste the sauce after you stir them in because those little briny bits add a lot of salt fast.
– Keep the cream sauce gentle, dont boil it hard or the texture can get grainy, simmer just enough to thicken then finish with lemon and fresh dill off the heat so the herbs stay bright.
Creamy Dill Salmon Recipe
I’m sharing a simple lemon dill salmon I reach for when I’m entertaining, and it fits right into my Pan Fried Salmon repertoire.
4
servings
566
kcal
Equipment: 1. Large skillet (10 to 12 inch), stainless or nonstick
2. Fish spatula or thin metal spatula for easy flipping
3. Tongs
4. Instant-read thermometer to check 125 to 130 F
5. Cutting board and chef’s knife for trimming and removing pin bones
6. Paper towels to pat the salmon dry, dont skip this step
7. Measuring spoons and 1/4 cup measuring cup
8. Microplane or zester and a small whisk or silicone spatula for the sauce
Ingredients
4 salmon fillets, about 6 oz each, skin on or off, pin bones removed
Kosher salt, 1 tsp, and freshly ground black pepper, 1/2 tsp (plus more to taste)
1 tbsp olive oil or neutral oil
1 tbsp unsalted butter, divided
1 small shallot, finely chopped (about 2 tbsp)
2 garlic cloves, minced
1/4 cup dry white wine or low sodium chicken broth
3/4 cup heavy cream
1 tsp Dijon mustard
1 tbsp fresh lemon juice (about 1/2 lemon) and 1 tsp lemon zest
2 tbsp fresh dill, chopped
1 tbsp capers, drained (optional)
Directions
- Pat 4 salmon fillets dry, remove any pin bones, season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, and let them sit at room temp for 10-15 minutes so they cook evenly.
- Heat 1 tbsp olive oil and half of the 1 tbsp unsalted butter in a large skillet over medium-high heat until shimmering. If your fillets have skin, place them skin-side down first, cook without moving 4 to 5 minutes until the skin is crisp and the sides start to turn opaque.
- Flip the salmon, add the remaining butter, and cook 2 to 4 more minutes depending on thickness, until the salmon is just cooked through (it should flake easily or reach about 125 to 130 F for medium). Transfer fish to a plate and tent loosely with foil.
- Lower heat to medium, add 1 small finely chopped shallot to the skillet and saut for about 1 minute in the pan juices, until soft but not browned.
- Add 2 minced garlic cloves, cook 20 to 30 seconds until fragrant, then pour in 1/4 cup dry white wine or low sodium chicken broth to deglaze the pan, scraping up browned bits; let it reduce about half.
- Stir in 3/4 cup heavy cream, 1 tsp Dijon mustard, 1 tbsp fresh lemon juice and 1 tsp lemon zest, bring to a gentle simmer and cook 2 to 3 minutes until the sauce thickens slightly.
- Mix in 2 tbsp chopped fresh dill and 1 tbsp capers if using, taste and adjust seasoning with a little more salt and pepper if needed.
- Return the salmon to the skillet, spoon the lemon dill cream sauce over each fillet and warm for 1 to 2 minutes so everything melds together, but dont overcook the fish.
- Serve immediately with extra dill and lemon wedges, over rice, mashed potatoes or a simple salad. Quick tip: patting the salmon dry and not overcrowding the pan are the small things that make it turn out restaurant good.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 240g
- Total number of serves: 4
- Calories: 566kcal
- Fat: 45g
- Saturated Fat: 15.5g
- Trans Fat: 0.2g
- Polyunsaturated: 4g
- Monounsaturated: 12g
- Cholesterol: 135mg
- Sodium: 675mg
- Potassium: 700mg
- Carbohydrates: 4g
- Fiber: 0.5g
- Sugar: 2g
- Protein: 35g
- Vitamin A: 300IU
- Vitamin C: 6mg
- Calcium: 80mg
- Iron: 0.8mg
