Salmon with Creamy Lemon Dill Sauce
Tender, flaky, pan-fried salmon is so easy to make on the stovetop, not to mention its simple, but indulgent, lemon cream sauce with fresh dill. It's a one pan recipe you'll go to on busy weeknights and on special occasions!
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Servings: 4 people
Calories: 624kcal
Ingredients
- 1-1.25 pounds skinless salmon filets (Skin on is fine. I just remove it.)
- salt and pepper to taste
- ¾ cup all purpose flour
- 2 tablespoons olive oil
Creamy Lemon Dill Sauce
- 2 tablespoons butter
- 3 teaspoons minced garlic (3 cloves)
- 1 tablespoon all purpose flour
- ½ cup chicken broth (or white wine)
- 2 tablespoons lemon juice
- 1 ½ teaspoons coarse ground dijon mustard
- 1 cup heavy whipping cream
- ½ cup shaved Parmesan cheese
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill weed)
- extra dill, lemon slices and lemon zest (garnishes)
Instructions
- Heat olive oil in a large skillet on the stovetop over medium heat.
- Divide your salmon into 3-4 equal parts. Pat it dry with a paper towel. Salt and pepper both sides of each piece. Dredge, or lightly coat, each piece of salmon on all sides with flour. (Discard leftover flour.)
- Place salmon in heated skillet and cook for 4 minutes on each side. Salmon will turn from dark pink/red to a lighter opaque pink as it cooks. It is done when it's firm to the touch and has reached an internal temp of 140℉.
- Remove the salmon from the skillet, place on a plate and set aside.
Creamy Lemon Dill Sauce
- Wipe out skillet and place back on the stovetop. Melt the butter in the pan. Add garlic and let brown for 1 minute. Whisk in 1 tablespoon of flour to make a paste.
- Add ½ chicken broth and whisk until smooth. Whisk in the rest of the broth, whisking until smooth. Let simmer for 1 minute to thicken.
- Whisk in lemon juice and dijon mustard. Then slowly pour in the cream, whisking to incorporate. Add the Parmesan cheese, whisking until melted. Sprinkle in the chopped dill and give it all one final whisk.
- Return the salmon to the pan, placing it down in the sauce. Spoon a little sauce over each piece. Top with lemon slices and extra dill. Zest a little lemon peel over the top and serve.
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Nutrition
Calories: 624kcal | Carbohydrates: 23g | Protein: 32g | Fat: 45g | Sodium: 442mg | Sugar: 2g