One-Pan Creamy Lemon Dill Salmon

There is nothing quite as elegant yet effortless as perfectly seared salmon. This One-Pan Creamy Lemon Dill Salmon takes a simple fillet and elevates it into a show-stopping dish with a bright, velvety sauce that you will want to drink with a spoon.

Love this? You should also try our Soft & Chewy Chocolate Chip Cookies!

Why You’ll Love This Recipe

• Restaurant Quality at Home: The combination of fresh lemon, garlic, and dill in a cream reduction tastes like a $35 entree from a fine dining restaurant.
• One-Pan Wonder: Fewer dishes mean a happier cook!
• Fast: From fridge to table in exactly 20 minutes.

The Secret to Cream Sauces with Lemon

The biggest risk when combining heavy cream and citrus juice is that the acid can curdle the dairy, ruining the texture of your sauce. To prevent this, always use Heavy Whipping Cream rather than milk or half-and-half, as the high fat content stabilizes it. More importantly, always stir in the fresh lemon juice off the heat at the very end. This preserves the bright, fresh flavor of the citrus and guarantees a silky smooth sauce every time!

One-Pan Creamy Lemon Dill Salmon

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

Main

• 2 fillets Salmon (about 6oz each)
• 1 tbsp Olive oil
• 1 tbsp Unsalted butter
• 3 cloves Garlic, minced
• 1/2 cup Heavy whipping cream
• 1/4 cup Chicken broth or vegetable broth
• 2 tbsp Fresh lemon juice
• 2 tbsp Fresh dill, finely chopped
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Method

 

Main

1. Season the salmon fillets on both sides with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Place the salmon flesh-side down and sear for 4-5 minutes until a golden crust forms.
3. Flip the salmon and cook for another 3-4 minutes until cooked through. Remove the salmon to a plate.
4. In the same skillet, reduce the heat to medium-low. Add the butter and minced garlic, sautéing for 1 minute until fragrant.
5. Pour in the chicken broth to deglaze the pan, scraping up any browned bits.
6. Stir in the heavy cream and let it simmer gently for 2-3 minutes until the sauce slightly thickens.
7. Remove the skillet from the heat. Whisk in the fresh lemon juice and chopped dill.
8. Return the salmon to the pan, spoon the creamy lemon dill sauce over the top, and serve immediately!