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Salmon with Lemon Dill Sauce

A delightful dish featuring fresh flavors and a creamy lemon-dill sauce that perfectly complements tender salmon. Ideal for family dinners and special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 1 tbsp olive oil Used for searing the salmon
  • 1 tbsp butter Used for added flavor
  • 4 pieces salmon fillets Fresh and ready to cook
  • Salt to taste Salt For seasoning the salmon
For the Sauce
  • 1 piece shallot, finely chopped Adds mild sweetness
  • 2 cloves garlic, minced For fragrant kick
  • 1/2 piece lemon zest Provides bright citrus note
  • 175 ml chicken or fish stock Used to deglaze the pan
  • 125 ml crème fraîche or heavy cream For a luxurious texture
  • 1/2 tbsp fresh dill Provides an aromatic touch
  • Salt to taste Salt For final seasoning

Method
 

Preparation
  1. Heat the olive oil and butter in a non-stick pan over medium-high heat.
  2. Season the salmon fillets with salt and pepper.
Cooking the Salmon
  1. Place the salmon skin side up into the pan and sear for 3-4 minutes until golden and crispy.
  2. Flip the salmon fillets and cook for another 2 minutes until slightly undercooked in the center.
  3. Remove the fillets from the pan and set aside.
Preparing the Sauce
  1. In the same pan, add the chopped shallots and cook over low heat for 2-3 minutes until soft and translucent.
  2. Add minced garlic and lemon zest, sautéing for 30 seconds.
  3. Deglaze the pan with chicken stock, scraping the bottom, and allow it to simmer for about 10 minutes.
  4. Stir in crème fraîche (or heavy cream) and fresh dill, simmer gently for another 5 minutes.
Final Steps
  1. Return the salmon fillets to the pan and let them simmer in the sauce for 5-7 minutes, or until cooked through.
  2. Taste and adjust salt as necessary.

Notes

For extra flavor, marinate the salmon in Dijon mustard, lemon juice, and dill for 30 minutes before cooking. Keep heat low when making the sauce to avoid curdling.