Get dinner on the table in under 30 minutes with this rich and flavorful Creamy Dill Salmon. Perfectly pan-seared salmon fillets smothered in a luscious lemon-dill cream sauce make an easy, restaurant-quality meal at home!
Delicious Creamy Dill Salmon
Have you ever wanted a dinner that feels fancy but takes almost zero effort? That is exactly what you get with this Creamy Dill Salmon. The star of the show isn't just the perfectly seared, flaky fish; it is the rich, luxurious pan sauce. When you pair fresh seafood with our signature Creamy Dill Salmon sauce, it transforms a basic weeknight meal into something absolutely extraordinary.
Making Creamy Dill Salmon is surprisingly simple. You just pan-fry the fish to get a beautiful golden crust, whisk together a quick garlic and cream sauce right in the same skillet, and finish it off with a bright pop of fresh lemon and dill. Whether you are serving it alongside roasted baby potatoes and asparagus or over a simple bed of pasta, this Creamy Dill Salmon is guaranteed to become a new favorite in your dinner rotation!
Recipe Details
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
Ingredients
For the Salmon:
4 fresh salmon fillets (about 6 oz each)
1 tbsp olive oil
1 tbsp unsalted butter
½ tsp kosher salt
¼ tsp freshly cracked black pepper
For the Creamy Dill Sauce:
3 cloves garlic, minced
½ cup chicken broth (or dry white wine)
¾ cup heavy cream (or half-and-half for a lighter version)
2 tbsp fresh dill, finely chopped
1 tbsp fresh lemon juice
½ tsp Dijon mustard
Lemon slices (for garnish)
Instructions
Prep and Season: Use a paper towel to pat your salmon fillets completely dry. This helps them get a great sear! Season both sides of the fish evenly with the kosher salt and black pepper.
Sear the Salmon: Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter has melted and the pan is hot, add the salmon fillets. Cook for 4 to 5 minutes on the first side until a golden-brown crust forms, then flip and cook for another 2 to 3 minutes until the fish easily flakes with a fork. Remove the salmon from the skillet and set it aside on a warm plate.
Start the Sauce: Lower the heat to medium. In the same skillet (keep those flavorful pan drippings!), add the minced garlic and sauté for about 30 seconds until fragrant.
Deglaze and Thicken: Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom. Let it simmer for a minute until the liquid reduces slightly.
Add Cream and Herbs: Whisk in the heavy cream and Dijon mustard. Let the sauce simmer gently for 2 to 3 minutes until it begins to thicken and coat the back of a spoon. Turn off the heat, then stir in the fresh lemon juice and chopped fresh dill.
Serve and Enjoy: Return the cooked salmon fillets to the skillet, spooning the warm creamy dill sauce generously over the top. Serve immediately with extra lemon slices and your favorite side dishes!
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