Salmon with creamy dill sauce

Name: Salmon with creamy dill sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 salmon fillets; salt and pepper; 2 tablespoons flour; 2 tablespoons Frying oil; 2 tablespoons butter; 1 tablespoon flour; 2 cloves garlic; 1 cup chicken broth; 3/4 cup heavy cream; 1/4 cup milk; 1 teaspoon lemon juice; 1/2 teaspoon Dijon mustard; small bunch chopped dill; salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
544 kcal
Course
Main Course
Cuisine
International

Salmon with creamy dill sauce

Yael Holden

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Ingredients

Servings

for the salmon:

4 salmon fillets about 22 oz/600g
salt and pepper
2 tablespoons flour
2 tablespoons Frying oil

for the creamy dill sauce:

2 tablespoons butter
1 tablespoon flour
2 cloves garlic
1 cup chicken broth or vegetable broth
3/4 cup heavy cream 30-36%
1/4 cup milk or cream
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
small bunch chopped dill
salt pepper

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Instructions

Check the salmon fillets for grates, season with salt and pepper on all sides, then dredge in flour.
Heat the frying oil over high heat, then add the salmon fillets. Cook the salmon fillets for about 1-2 minutes per side (on all four sides). If your pan has a thin bottom you may need to reduce the heat to medium. The fillets are ready to be flipped when they don't stick to the pan anymore. Make sure that the pan and oil are well-heated.
Pour off the remaining oil, and add the butter to the pan. When it's melted, add finely chopped garlic and cook for 30 seconds, then whisk in the flour.
Add the broth, cream, milk, lemon juice, and mustard. Cook for a couple of minutes until the sauce is thickened.
Take the pan off the heat, add the chopped dill, and season the sauce with salt and pepper, to taste.
Place the salmon fillets in the sauce to warm them up, if necessary.
Enjoy!

Notes

How do you know when the salmon is done? I usually cook the fillets like described above then cut 1 fillet in half to see if it changed its color from translucent to opaque pink. To be 100% you can use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the fillet and measure its temperature. According to USDA is should be 145°F/63°C. Since the salmon will be cooked by residual heat and we will be warming it up later in the sauce, so you can cook the salmon to 130°F/55°C and the residual heat will cook it through.
Calories = 1 serving (1/4 of the recipe). This is just for the salmon and the sauce and doesn't include potatoes and green beans. This is only an estimate!