Some recipes just make you feel like you’ve done something fancy — even if dinner only took half an hour to make. This creamy dill salmon is one of those recipes. Perfectly pan-seared salmon, tender and flaky, is nestled in a rich, lemony cream sauce infused with fresh dill. It’s the kind of dish that looks restaurant-worthy but is simple enough to whip up on a weeknight.
The first time I made it, I had friends over, and I’ll be honest — I was nervous about overcooking the salmon. But the moment that sauce came together, with its buttery, lemony aroma, everyone thought I’d been cooking for hours. By the time we were scraping the last bits of sauce off the plates with bread, I knew this recipe was going to be one of my forever favorites.
Why You’ll Love This Salmon Recipe
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Quick and simple: On the table in about 30 minutes, start to finish.
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Restaurant-quality flavor: Fresh dill, real cream, and a splash of lemon make the sauce taste like something from a bistro.
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Versatile: Works for a weeknight dinner or a special occasion.
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Beginner-friendly: A few smart tips mean no more fear of cooking salmon at home.
Ingredients You’ll Need
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Fresh salmon fillets: Skin-on or skinless both work.
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Garlic powder, salt, and pepper: To season the fish simply but perfectly.
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Flour: For a light crust and to help thicken the sauce.
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Olive oil and butter: For that golden sear and a rich base for the sauce.
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Chicken broth or white wine: Either works — wine adds a touch of elegance.
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Lemon juice: Brightens the sauce and keeps it from feeling heavy.
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Dijon mustard: A subtle savory note that deepens the flavor.
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Heavy cream: For that silky, luxurious texture.
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Fresh dill: The star herb that brings the whole dish to life.
Step-by-Step: How to Make Creamy Dill Salmon
1. Prep and season the salmon.
Cut the salmon into four portions, then season with garlic powder, salt, and pepper. Lightly dredge each piece in flour for a perfect crust.
2. Sear the salmon.
Heat olive oil and butter in a skillet. Sear the salmon on both sides until golden and about 75% cooked. Remove it to a plate — it’ll finish in the sauce.
3. Build the sauce.
In the same pan, add the broth (or wine), lemon juice, and Dijon. Let it bubble gently for a minute or two to pick up all those golden bits from the bottom of the pan.
4. Make it creamy.
Stir in the heavy cream and fresh dill. Simmer until the sauce slightly thickens.
5. Finish the dish.
Return the salmon to the pan, spoon some sauce over the fillets, and let them finish cooking for a couple of minutes.
Pro Tips for Success
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Watch the color: As salmon cooks, the pink turns opaque from the bottom up — that’s your doneness guide.
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Let it release naturally: If the salmon sticks to the pan, give it another minute. It’ll release when it’s ready.
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Adjust for thickness: Thicker fillets may need a couple of extra minutes to cook through. Lower the heat if needed to keep the sauce from reducing too much.
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Don’t swap the cream: Lower-fat options like milk or half-and-half can curdle with the lemon and won’t give the sauce the same silky finish.
Variations and Shortcuts
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No fresh dill? Use 1 teaspoon of dried dill to start and add more to taste.
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Herb swap: Fresh parsley or tarragon also pair nicely with the sauce.
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Make it lighter: Use less cream and a bit more broth for a thinner sauce that’s still flavorful.
What to Serve with Creamy Dill Salmon
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Potatoes: Cream cheese mashed potatoes, roasted baby potatoes, or even a simple baked potato.
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Rice or pasta: Garlic butter noodles or a simple risotto are perfect for soaking up extra sauce.
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Vegetables: Broccolini, roasted green beans, or sautéed mushrooms balance the richness.
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Salad: A crisp green salad with a light vinaigrette helps keep the meal fresh and bright.
Storing and Reheating
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Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
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Reheat: Warm gently over low heat on the stove. Add a splash of broth or cream if the sauce has thickened too much.
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Avoid freezing: Cream-based sauces tend to separate when thawed, so this dish is best enjoyed fresh.
Frequently Asked Questions
Can I make this with frozen salmon?
Yes — just thaw it completely and pat dry before cooking to get that golden crust.
Can I use another protein?
Absolutely. This sauce is delicious with chicken, shrimp, or even cod.
Is this recipe kid-friendly?
Very! The flavors are mild and creamy, and you can always go easy on the lemon if your kids prefer.
Can I make the sauce ahead of time?
You can make the sauce a few hours in advance, but it’s best to finish cooking the salmon just before serving for the freshest texture.
Creamy Dill Sauce with Salmon
This creamy dill salmon is elegant yet easy — perfect for a weeknight dinner or a dinner-party centerpiece.
Ingredients
- 1 pound fresh salmon, cut into 4 pieces
- ¼ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Flour, for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup chicken broth or dry white wine
- 1 teaspoon lemon juice
- ½ teaspoon Dijon mustard
- 1 cup heavy cream (or whipping cream)
- 1 tablespoon fresh dill, finely chopped
Instructions
- Pat the salmon dry and cut into four even pieces. Season each piece with garlic powder, salt, and pepper, then lightly dredge all sides in flour.
- Heat olive oil and butter in a skillet over medium-high heat. Once the pan is hot, add the salmon and sear for 3–4 minutes per side until golden but not fully cooked through. Remove from the skillet and set aside.
- Reduce the heat slightly and pour in the chicken broth (or wine), lemon juice, and Dijon mustard. Stir to combine and let the mixture bubble for 1–2 minutes to develop flavor.
- Stir in the heavy cream and dill. Return the salmon to the skillet and simmer gently for about 5 minutes, or until the sauce thickens slightly and the salmon is just cooked through.
- Taste and adjust seasoning with more salt or pepper if needed. For a fresh finish, garnish with chopped parsley and an extra squeeze of lemon before serving.
Notes
- For dried dill, start with 1 teaspoon and adjust to taste.
- Adjust the cook time if your salmon pieces are thinner or thicker than 1 inch.
- Use only heavy cream to avoid curdling; milk or half-and-half won’t produce the same creamy texture.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 638Total Fat 42gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 20gCholesterol 147mgSodium 317mgCarbohydrates 27gFiber 1gSugar 2gProtein 30g
Final Thought
This creamy dill salmon is the kind of recipe that makes you wonder why you ever thought cooking seafood was intimidating. It’s fresh, bright, and comforting all at once — and ready in about the time it takes to cook a pot of rice. Whether you’re cooking for your family on a busy weeknight or setting the table for friends, this dish will make it feel like an occasion every single time.
