Description
A quick and nutritious dinner featuring fresh dill, garlic, and a luscious cream sauce, turning simple salmon into a gourmet experience perfect for weeknights or entertaining.
Ingredients
Scale
- 1 pound fresh salmon, cut into 4 portions
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- All-purpose flour, for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup chicken broth
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1 cup heavy/whipping cream
- 1 tablespoon fresh dill, finely chopped
Instructions
- Prepare the Salmon: Cut the salmon into 4 portions. Season each piece with garlic powder, salt, and pepper. Lightly dredge each piece in flour, ensuring all sides are evenly coated.
- Sear the Salmon: Heat olive oil and butter in a skillet over medium-high heat. Once the skillet is hot, add the salmon. Cook for 3–4 minutes per side until lightly browned. Do not fully cook the salmon at this stage. Remove the salmon from the pan and set it aside on a plate.
- Make the Sauce Base: Reduce the heat slightly and add the chicken broth, lemon juice, and Dijon mustard to the skillet. Stir well to incorporate the mustard, and let the mixture simmer for 1–2 minutes.
- Add Cream and Dill: Stir in the heavy cream and fresh dill, blending everything smoothly.
- Finish Cooking the Salmon: Return the salmon to the skillet. Let it simmer in the sauce for about 5 minutes, or until the sauce thickens slightly and the salmon is cooked through.
- Season and Serve: Taste the sauce and adjust seasoning with salt and pepper, if needed. Serve the salmon with freshly chopped parsley and a squeeze of lemon juice, if desired.
Notes
Pat the salmon dry with paper towels before dredging in flour to ensure a nice sear. Use fresh dill for the best flavor. Do not overcook the salmon; it is done when it flakes easily with a fork.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 510 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 125 mg