Description
This Salmon in Creamy Dill Sauce recipe is a quick and elegant dish that delivers crispy-skinned, juicy salmon fillets smothered in a luscious, herbaceous dill cream sauce. Ready in just 30 minutes, it’s the perfect weeknight dinner when paired with buttered potatoes or your favorite side.
Ingredients
Salmon and Seasoning
- 4 skinless salmon fillets
- ½ tsp garlic powder
- ½ tsp sweet paprika
- ½ tsp black pepper, divided
- ½ tsp salt, divided
For Cooking and Sauce
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 yellow onion, diced
- 1 carrot, peeled and grated
- ⅛ tsp ground turmeric
- 1 tbsp all-purpose flour
- ½ cup vegetable broth
- ¾ cup heavy cream
- 1 tbsp lemon juice
- 2 tbsp chopped dill, plus more for serving
- Freshly ground black pepper, for serving
Instructions
- Prepare the salmon and seasonings: Pat the salmon fillets dry with paper towels to ensure a crispy sear. Season both sides evenly with garlic powder, sweet paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- Prep the vegetables and herbs: Peel and grate the carrot. Dice the yellow onion, mince the garlic cloves, and chop the fresh dill. Having everything ready before cooking ensures a smooth process.
- Sear the salmon: Heat olive oil and unsalted butter over medium-high heat in a large nonstick skillet until shimmering. Add the salmon fillets carefully and sear for 3 minutes on each side until a crispy golden crust forms and the salmon is cooked through but still juicy inside. Remove salmon to a clean plate temporarily.
- Sauté the aromatics and vegetables: In the same skillet, add the grated carrot, minced garlic, and diced onion. Cook and stir for about 3 minutes until softened and fragrant. Then add ground turmeric along with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper for seasoning.
- Create the roux and simmer: Sprinkle in the all-purpose flour and stir continuously to combine, cooking out the raw flour taste. Gradually pour in the vegetable broth while stirring, letting the mixture simmer for 1 minute until slightly thickened.
- Make the creamy dill sauce: Pour in the heavy cream and bring the sauce to a gentle simmer. Add chopped dill and lemon juice. Stir thoroughly and taste the sauce, adjusting salt as needed. If the sauce appears too thick, add a little extra cream to reach your desired consistency.
- Finish cooking the salmon in the sauce: Return the seared salmon fillets to the skillet, nestling them into the creamy sauce. Let them simmer gently for 3 minutes, allowing the flavors to meld and the salmon to warm through.
- Serve and garnish: Finish with additional chopped dill and freshly ground black pepper over the top. Serve immediately for a rich and elegant meal.
Notes
- Patting the salmon dry is crucial for achieving a crispy exterior.
- If you prefer a thinner sauce, adjust heavy cream as needed.
- This dish pairs excellently with buttered new potatoes or steamed vegetables.
- Fresh dill adds brightness; substitute with fresh parsley if unavailable but the flavor will differ.
- Leftover salmon and sauce can be refrigerated for up to 2 days and gently reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
