Meals · Skillet & sheet-pan mains
Salmon with lemon-dill cream sauce
Salmon seared until the outside is golden, then spooned with a quick pan sauce of cream, sour cream, lemon and plenty of fresh dill. Twenty minutes, one skillet, no flour.
- Time
- 20 min (5 prep + 15 cook)
- Servings
- 4
- Per serving
- 482 kcal
- Protein
- 34 g
Ingredients
- 4 fillets (about 5 1/2 oz each) salmon, skin on or off, patted dry
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tbsp olive oil
Sauce
- 1 tbsp butter
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1/4 cup chopped fresh dill
Steps
- Season the salmon on both sides with the salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Sear the salmon, presentation side down, 4 minutes, until golden. Turn and cook 2–3 minutes more, until it flakes and reads 145°F in the thickest part. Lift onto a plate.
- Lower the heat to medium. Melt the butter in the pan and stir in the garlic for 30 seconds. Pour in the broth and cream and let it bubble 4–5 minutes, scraping up the brown bits, until reduced by about a third and lightly thick.
- Off the heat, whisk in the sour cream, lemon juice and zest, then the dill. Keep it off a hard boil now so it stays smooth.
- Return the salmon to the pan for a minute to warm through, spoon the sauce over and serve with something green.
Good to know
Can I use dried dill?
Yes, 1 tablespoon stirred in with the broth so it has time to soften. Fresh is better here if you can get it.
Can I use sockeye salmon?
Yes, it is leaner and cooks a minute faster, at about 50 instead of 39.
Per
- Calories
- 241
- Protein
- (29%)
- 17 g
- Fat
- (69%)
- 18 g
- Carbohydrates
- (2%)
- 1 g
- of which sugar
- 1 g
- Fiber
- <1 g
- Sodium
- 314 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1927 kcal goes into the pot and 996 g of ingredients comes out as about 801 g of food: 241 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.