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Creamy Lemon Dill Salmon Recipe with a Silky Garlic Cream Sauce

Creamy Lemon Dill Salmon

Pan-seared salmon fillets simmer gently in a creamy garlic, lemon, and fresh dill sauce. This quick skillet dinner makes four satisfying servings in about 30 minutes.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salmon
  • 4 fillets Salmon fillets, about 6 ounces (170 g) each, skin-on or skinless
  • 1 teaspoon Kosher salt, divided
  • 1/2 teaspoon Freshly ground black pepper, divided
  • 1 tablespoon Olive oil
Creamy Lemon Dill Sauce
  • 2 tablespoons Unsalted butter
  • 3 cloves Garlic, finely minced
  • 1/2 cup Chicken broth or seafood stock
  • 1 cup Heavy cream
  • 2 tablespoons Fresh lemon juice
  • 1 teaspoon Finely grated lemon zest
  • 2 tablespoons Fresh dill, chopped, plus more for garnish
  • 1/4 cup Finely grated Parmesan cheese, optional
For Serving
  • As needed Lemon wedges

Method
 

Step-by-Step
  1. Pat the salmon dry. Season both sides with about 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Cook the salmon for about 4 minutes on the first side and 3-4 minutes on the second side, until lightly browned and nearly cooked through. Transfer the salmon to a plate.
  3. Reduce the heat to medium. Add the butter and garlic to the skillet and cook for 30-60 seconds, just until fragrant, taking care not to brown the garlic.
  4. Pour in the broth and scrape up the browned bits from the bottom of the pan. Simmer for 2-3 minutes so the liquid reduces slightly.
  5. Stir in the heavy cream, lemon zest, remaining salt, and remaining pepper. Simmer gently for 3-5 minutes, until the sauce begins to thicken; do not let it boil vigorously.
  6. Stir in the lemon juice, chopped dill, and optional Parmesan. Taste the sauce and adjust the seasoning if needed.
  7. Return the salmon and any accumulated juices to the skillet. Spoon the sauce over the fillets and simmer for 1-2 minutes, or until the salmon reaches an internal temperature of 145°F (63°C).
  8. Garnish with additional fresh dill and serve with lemon wedges.

Notes

Pat the salmon thoroughly dry for better browning. Add lemon juice near the end so the cream sauce stays smooth and the lemon flavor remains fresh. Fresh dill is preferred; if using dried dill, reduce the amount to about 2 teaspoons.