creamy dill salmon

This creamy dill salmon recipe is quick, simple, and elegant! Pan-fried salmon is coated in the most delicious lemon dill cream sauce. 

Creamy Dill Salmon

salmon

garlic powder

Salt & pepper (to taste)

Flour (for dredging)

olive oil

butter

chicken broth

lemon juice

Dijon mustard

heavy/whipping cream

dill (chopped finely)

Cut your salmon into 4 pieces. Sprinkle each piece with the garlic powder and season with salt &amp; 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&#x27;s nicely browned. Don&#x27;t overcook - the salmon shouldn&#x27;t be cooked fully yet. Remove fish to a plate and set it aside.

Add the chicken broth, lemon juice, and Dijon mustard to the skillet. Stir until mustard has been incorporated, and let it bubble for 1-2 minutes.

Add the cream to the pan, along with the dill.

Add in the salmon 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 &amp; pepper if needed. I like to serve it with fresh chopped parsley and a squeeze of lemon juice over the fish.

Easy, healthy baked salmon with creamy lemon dill sauce is a tasty 30 minute meal with simple ingredients and incredible flavor.

Baked Salmon with Creamy Lemon Dill Sauce

large side of salmon (or 4 to 6 4-6 ounce salmon fillets)

salt and pepper (to taste)

lemon,

butter (melted)

honey

garlic

dill

plain greek yogurt ((or sour cream))

mayo ((i use reduced fat))

dill (plus additional for topping)

black pepper

(as needed)

Preheat oven to 400 degrees and line a large baking sheet with nonstick foil. Season salmon generously with salt and pepper on both sides and place on prepared pan. Fold foil up around the sides slightly to create "walls" around the salmon to keep the juices from running out.

In a small bowl whisk together melted butter, honey, juice of lemon, garlic, and dried dill. Pour sauce over salmon. Add sliced lemons over salmon.&nbsp;

Bake for 15 minutes, then broil for 3-5 minutes until edges begin to darken.

While salmon is baking, prepare the sauce by stirring together greek yogurt, mayo, lemon juice, dill, and pepper. Add milk 1 tablespoon at a time until mixture is very smooth.

When salmon is finished cooking, spoon sauces from the pan over the salmon. Serve pieces of salmon with creamy dill sauce and garnish with additional black pepper, lemon wedges, and fresh dill.

A delicious, fail-proof dish that&#39;s ready in just 20 minutes. The salmon is seared until crispy on the outside and juicy in the middle, then smothered in a divine sauce enhanced with fresh dill for a fine dining touch. Serve it with buttered potatoes for a quick yet satisfying dinner.

Salmon in Creamy Dill Sauce

½ tsp sweet paprika

½ tsp black pepper (divided)

salt (divided)

unsalted butter

onion

carrot

⅛ tsp ground turmeric

tbsp all-purpose flour

vegetable broth

heavy cream

dill (more for serving)

black pepper (for serving)

seasoning

Get your prep done before you start cooking: Pat the salmon fillets dry. Season both sides with garlic powder, sweet paprika, ¼ teaspoon salt and ¼ teaspoon black pepper.

chopping

Peel and grate the carrot. Dice the onion, mince the garlic cloves and chop the dill.

searing

Heat oil and butter over medium high in a large nonstick skillet. Add salmon fillets and sear 3 minutes per side. Remove from skillet onto a clean plate.

sautéing

Add carrot, garlic and onion. Sauté for 3 minutes. Add turmeric, and the remaining salt and black pepper.

simmering

Add flour and stir until incorporated. Add vegetable broth and simmer for 1 minute while stirring constantly.

stirring

Pour in cream, bring to a simmer. Add dill and lemon juice. Stir until combined. Taste and adjust salt. If the sauce thickens too much, add a splash of cream.

Return salmon to the skillet and simmer for 3 minutes. Finish off with dill and freshly ground black pepper. Enjoy!

Made this today and it is sooooo good!! I carmelized the onions for longer than the recipe called for because I really wanted to get them soft and translucent and golden, and then I added in the carrots and garlic. I served it with baby gold potatoes tossed in butter and garlic and the leftover dill, along with a Caesar salad and it was a 10/10.

Very complimentary for salmon and trout. Great drizzled over vegetables as well. Many may not know however that a brown onion is the same as a yellow onion. Commonly, stores have yellow onion bins, but not brown onion bins. My point is most people are more inclined to try a new reciepe knowing the ingredients are easily accessible. No sense making it complicated. The reciepe is very good and 
worth a try.

Served this at a dinner party and the results were nothing short of FANTASTIC!  I may eat this sauce on shoe sole!

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