Creamy Lemon Dill Salmon
User Reviews
3.9
Creamy Lemon Dill Salmon
Description
Creamy Lemon Dill Salmon starts with seasoning and searing salmon to form a lightly crisp exterior, then finishes in the oven to maintain a tender, moist interior. Meanwhile, the pan is used to develop the sauce. Shallots soften in the salmon’s fond, followed by a reduction of white wine. Lemon juice and heavy cream enrich the sauce, with fresh dill and capers adding distinct herbaceous and briny notes.
The resulting sauce is smooth and slightly thickened, coating the salmon while highlighting lemon brightness and dill fragrance. The salmon’s natural richness balances the creaminess and acidity, offering a harmonious flavor profile.
This salmon is meant to be served immediately, spooned with sauce, and garnished with lemon slices and fresh dill. Suggested accompaniments include wilted spinach, couscous, or rice pilaf, providing light, complementary sides that absorb the sauce.
Ingredients
- 1 1/3 lb salmon filet or 4 individual slices
- olive oil
- salt fresh cracked
- black pepper fresh cracked
- 1 shallot large
- 1/4 cup white wine
- lemon juice of 1
- 1 cup heavy cream
- 1/4 cup dill chopped, fresh
- 3 Tbsp capers
garnish
- lemon thin slices
- dill fresh, chopped
Instructions
- Set oven to 400F
- Lightly coat the bottom of a large skillet with olive oil and heat on medium high heat until hot but not smoking.
- Season the salmon on all sides with salt and pepper, and then sear it on both sides. Remove the salmon to a baking sheet and bake for 12-15 minutes, or until just done through.
- Meanwhile make the sauce by adding the shallot to the browning pan and saute for a minute or two to soften. Add the wine and let the wine bubble away to reduce for a couple of minutes.
- Add the lemon juice and cream to the pan and bring up to a simmer. Add the fresh dill and the capers. Add salt and pepper to taste.
- When the salmon is done, add it to the pan, nestling it down into the sauce. Spoon some of the sauce over the fish, and garnish with lemon and more fresh dill.
- Serve right away on a bed of wilted spinach, with couscous or a rice pilaf on the side.
Notes
- For a lighter sauce without cream, use a Greek egg thickening technique to achieve a silky, lemony texture as seen in a referenced chicken lemon sauce recipe.
- If dill is not preferred, try substituting it with fresh tarragon for a different herbal note.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 3g | 1% |
| Protein | 31g | 62% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 165mg | 55% |
| Sodium | 258mg | 11% |
| Potassium | 820mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1170IU | 23% |
| Vitamin C | 3mg | 3% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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