Creamy Lemon Dill Salmon

Creamy lemon dill salmon may be my new favourite dish to make for supper. When I came up with this recipe I was shocked by how amazing the sauce was. This recipe features tender salmon fried until crisp, smothered in a creamy lemon dill sauce, topped with fresh dill and lemon zest.

Info and tips

In this recipe i’m using fresh salmon. If you are using frozen just make sure to dethaw it before beginning. Slice the salmon into about 4 even pieces (or less if you have a smaller salmon fillet). I like to leave the skin on when cooking the salmon but you’re welcome to remove it. I find that it’s easier to remove after its been cooked. Season the salmon with your favourite seasoning blend of choice or just some salt and pepper (the sauce will bring most of the flavour), and a little bit of flour to help crisp it up.

I cooked the salmon for a few minutes on each side, but the cooking time depends on the thickness of your piece of salmon. For reference the salmon should feel firmer to the touch. You can also monitor the side of the salmon where you made the cut, you should be able to see the stage of doneness depending on the colour (it should be light pink). I also like to add my salmon to a rack and place it in the oven on keep warm while I make my sauce.

The sauce is fairly easy to make. One tip I have is after adding the lemon juice don’t boil the sauce. This could possibly cause it to separate because of the acid. It’s best to completely shut off the heat and add the lemon juice last.

If you don’t want to use the wine that is completely okay, just omit it and add more chicken stock instead 🙂

Ingredients

• 1 fillet of salmon
• 1 tbsp of your favourite seasoning blend
• 1 tbsp flour
• drizzle of olive oil
• 2 tbsp butter
• 4 garlic cloves
• 1 tbsp flour
• 1/4 cup white wine (dry)
• 3/4 cup chicken stock
• 1 cup heavy cream
• 1 tbsp dijon mustard
• 1/2 lemon juiced
• handful fresh dill
• lemon zest (for topping)

Instructions

1. Begin by preparing your salmon. Slice into even portions (I made 4) and leave the skin on (it’s easiest to remove the skin after cooking). Season each piece with your prefered seasoning blend and some four to help crisp.
2. To a well oiled pan on medium heat add the salmon skin side up. Cook for a few minutes before flipping the skin side down. Cook another few minutes until salmon is cooked through. Remove and set aside or place in an oven on keep warm.
3. Next mince your garlic finely. In the same pan add the butter on medium/low heat. Once melted add the minced garlic. Cook for a minute before adding the flour and mix well to form a paste (roux). Make sure not to burn the garlic.
4. Add the wine to the pan. The wine should bubble and steam which will burn off the alcohol. Mix well until the mixture has thickened again.
5. Next add the chicken stock. Mix well again until it has come together and thickened.
6. Add the heavy cream and bring to a low simmer while stirring frequently. At this point the sauce should be thick and mixed well.
7. Next add the dijon mustard, lemon juice, and dill with the heat turned off. Mix well. Taste test here and add salt and pepper if needed.
8. Add the salmon back to the sauce and top with more fresh dill and some lemon zest. Serve with rice, pasta, potatoes, or any other favourite side and enjoy!

See below for a video tutorial!

Print Recipe

Creamy lemon Dill Salmon

(40 votes, average: 3.40 out of 5)

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Comforting

By kenna's Cooks – Serves: 4

Prep Time: 10 minutes – Cooking Time: 25 minutes – Total Time: 35 minutes

fried tender salmon, smothered in a creamy lemon dill sauce, topped with fresh dill and lemon zest.

Ingredients

• 1 fillet of salmon
• 1 tbsp of your favourite seasoning blend
• 1 tbsp flour
• drizzle of olive oil
• 2 tbsp butter
• 4 garlic cloves
• 1 tbsp flour
• 1/4 cup white wine (dry)
• 3/4 cup chicken stock
• 1 cup heavy cream
• 1 tbsp dijon mustard
• 1/2 lemon juiced
• handful fresh dill
• lemon zest (for topping)

Instructions

1

Begin by preparing your salmon. Slice into even portions (I made 4) and leave the skin on (it's easiest to remove the skin after cooking). Season each piece with your prefered seasoning blend and some four to help crisp.

2

To a well oiled pan on medium heat add the salmon skin side up. Cook for a few minutes before flipping the skin side down. Cook another few minutes until salmon is cooked through. Remove and set aside or place in an oven on keep warm.

3

Next mince your garlic finely. In the same pan add the butter on medium/low heat. Once melted add the minced garlic. Cook for a minute before adding the flour and mix well to form a paste (roux). Make sure not to burn the garlic.

4

Add the wine to the pan. The wine should bubble and steam which will burn off the alcohol. Mix well until the mixture has thickened again.

5

Next add the chicken stock. Mix well again until it has come together and thickened.

6

Add the heavy cream and bring to a low simmer while stirring frequently. At this point the sauce should be thick and mixed well.

7

Next add the dijon mustard, lemon juice, and dill with the heat turned off. Mix well. Taste test here and add salt and pepper if needed.

8

Add the salmon back to the sauce and top with more fresh dill and some lemon zest. Serve with rice, pasta, potatoes, or any other favourite side and enjoy!

Notes

You can omit the wine just replace with more chicken stock!