Creamy Dill Salmon Recipe

Introduction

This creamy dill salmon recipe offers a rich and flavorful way to enjoy fresh salmon at home. With a luscious sauce made from cream, fresh dill, and a hint of lemon, it’s perfect for both weeknight dinners and special occasions.

Ingredients

• 1 pound fresh salmon, cut into 4 portions
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• All-purpose flour, for dredging
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup chicken broth or dry white wine
• 1 teaspoon lemon juice
• 1/2 teaspoon Dijon mustard
• 1 cup heavy/whipping cream
• 1 tablespoon fresh dill, finely chopped

Instructions

1. Step 1: Cut the salmon into 4 portions. Season each piece with garlic powder, salt, and pepper. Lightly dredge each piece in flour, coating all sides evenly.
2. Step 2: Heat olive oil and butter in a skillet over medium-high heat. When hot, add the salmon and cook for 3–4 minutes per side until lightly browned. Do not fully cook. Remove salmon and set aside.
3. Step 3: Lower the heat slightly. Add chicken broth (or wine), lemon juice, and Dijon mustard to the skillet. Stir to combine and simmer for 1–2 minutes.
4. Step 4: Stir in the heavy cream and fresh dill until the sauce is smooth.
5. Step 5: Return the salmon to the skillet. Let it simmer in the sauce for about 5 minutes, or until the sauce thickens slightly and the salmon is cooked through.
6. Step 6: Taste and adjust seasoning with salt and pepper as needed. Serve immediately, optionally garnished with fresh parsley and a squeeze of lemon juice.

Tips & Variations

• Pat the salmon dry with paper towels before dredging to achieve a better sear.
• Use fresh dill for the best flavor; dried dill can be used but reduce the quantity by half.
• Do not overcook the salmon; it is done when it flakes easily with a fork.
• Substitute heavy cream with half-and-half for a lighter sauce.
• Replace chicken broth with vegetable broth or dry white wine according to your preference.
• Add a pinch of red pepper flakes to the sauce for a subtle kick.

Storage

Store leftover salmon and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently over low heat to avoid overcooking the salmon. Combine the sauce and salmon just before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon?

Yes, just make sure the salmon is completely thawed and patted dry before cooking to ensure proper searing.

What if I don’t have fresh dill?

Dried dill is a suitable substitute, but use about half the amount since it has a stronger flavor.

Can I make this recipe dairy-free?

Yes, swap the butter for a dairy-free alternative and use coconut cream in place of heavy cream for a dairy-free version.

Creamy Dill Salmon Recipe

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★★★★★

4.6 from 86 reviews

This Creamy Dill Salmon recipe offers a restaurant-quality experience at home, featuring tender salmon seared to perfection and simmered in a luscious dill-infused cream sauce. Perfect for quick weeknight dinners or special occasions, it pairs beautifully with rice, mashed potatoes, or steamed vegetables for a flavorful and satisfying meal.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Salmon and Seasoning

• 1 pound fresh salmon, cut into 4 portions
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• All-purpose flour, for dredging

For Cooking

• 1 tablespoon olive oil
• 1 tablespoon butter

Sauce Ingredients

• 1/2 cup chicken broth or dry white wine
• 1 teaspoon lemon juice
• 1/2 teaspoon Dijon mustard
• 1 cup heavy/whipping cream
• 1 tablespoon fresh dill, finely chopped

Instructions

1. Prepare the Salmon: Cut the salmon into 4 portions. Season each piece with garlic powder, salt, and pepper. Lightly dredge each piece in flour, ensuring all sides are evenly coated.
2. Sear the Salmon: Heat olive oil and butter in a skillet over medium-high heat. Once the skillet is hot, add the salmon. Cook for 3–4 minutes per side until lightly browned. Do not fully cook the salmon at this stage. Remove the salmon from the pan and set it aside on a plate.
3. Make the Sauce Base: Reduce the heat slightly and add the chicken broth (or dry white wine), lemon juice, and Dijon mustard to the skillet. Stir well to incorporate the mustard, and let the mixture simmer for 1–2 minutes to blend the flavors.
4. Add Cream and Dill: Stir in the heavy cream and freshly chopped dill, blending everything smoothly to create a rich and flavorful sauce.
5. Finish Cooking the Salmon: Return the salmon to the skillet, simmering it in the creamy dill sauce for about 5 minutes, or until the sauce thickens slightly and the salmon is cooked through and flakes easily.
6. Season and Serve: Taste the sauce and adjust seasoning with salt and pepper if needed. Serve the salmon garnished with freshly chopped parsley and a squeeze of lemon juice, if desired, alongside your favourite sides.

Notes

• Pat the salmon dry with paper towels before dredging in flour to ensure a nice even sear.
• Use fresh dill for the best flavor, but dried dill can substitute if fresh is unavailable—use half the amount.
• Do not overcook the salmon; it’s done when it flakes easily with a fork.
• For a lighter sauce, substitute heavy cream with half-and-half.
• Chicken broth can be replaced with vegetable broth or dry white wine according to preference.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• For dairy-free version, substitute butter with a dairy-free alternative and use coconut cream instead of heavy cream.
• Frozen salmon can be used but must be fully thawed and patted dry before cooking.
• To maintain texture and flavor in meal prep, cook salmon and sauce separately and combine just before reheating.

Keywords: Creamy dill salmon, seared salmon, dill cream sauce, easy salmon recipe, stovetop salmon, creamy sauce seafood