Salmon with Creamy Lemon Dill Sauce (15-Minute Meal)

Lemon dill salmon fillets cooked in a creamy sauce, garnished with fresh dill and slices of lemon, served in a black skillet.

Salmon with Creamy Lemon Dill Sauce (15-Minute Meal)

This lemon dill salmon is one of my fastest, most reliable stovetop dinners. I pan-sear the salmon first, then combine it with a creamy dill sauce made with fresh dill, lemon, garlic, and a splash of broth. This 15-minute recipe is simple enough for a weeknight meal and fancy enough for entertaining! Serve over my garlic mashed potatoes or scalloped potatoes.

Course Main Course

Cuisine American

Keyword dill sauce for salmon, lemon dill salmon, salmon and dill sauce

Prep Time 5

Cook Time 10

Resting Time 20

Total Time 35

Servings

Calories 494kcal

Equipment

Cast-iron skillet

Ingredients

For the Salmon:

24 oz salmon fillets (4 fillets about 6 ounces / 170 grams each)
1 teaspoon kosher salt
¼ teaspoon coarse ground pepper
¼ teaspoon garlic powder
1 tablespoon flour optional, you can aslo use gluten-free flour
1 tablespoon olive oil

For the Sauce:

½ cup chicken broth
3 tablespoons fresh dill chopped
2 tablespoons finely chopped red onion
1 tablespoon lemon juice
1 teaspoon lemon zest
2 cloves garlic minced
1 cup heavy cream
½ lemon sliced, for garnish
Chopped dill for garnish
Lemon wedges for serving

US Customary - Metric

Instructions

Sear the salmon

Remove the salmon from the fridge 20 minutes before starting to cook it. Season all sides of the salmon fillets with salt, pepper, and garlic powder. Sprinkle the flour on all sides of the salmon, rubbing it into the fish to evenly cover.
Heat a large cast-iron skillet or other heavy-bottomed skillet over medium-high heat. Add the olive oil, then place the salmon fillets in the pan. Cook without moving the fish for 3 minutes.
Flip the fillets and cook on the second side for another 2-3 minutes. The salmon should not be fully cooked yet; it will finish cooking in the sauce. Remove the salmon to a plate and set aside.

Make the sauce

Reduce the heat to medium and add the chicken broth, dill, onion, lemon juice, lemon zest, and garlic. Bring the mixture to a simmer; allow to simmer for about 1-2 minutes, until the liquid has reduced a bit.
Add the heavy cream and whisk to combine. Cook for 2 minutes, then nestle the salmon into the sauce. Continue cooking until the salmon reaches your desired internal temperature and the sauce thickens. If the sauce thickens too much, add a few teaspoons of water to thin it out to your desired consistency.
Serve garnished with lemon slices, a sprinkle of fresh chopped dill and lemon wedges squeezed over the fish.

Notes

You can use skinless or skin-on salmon. If you use skin-on salmon, place the skin side down in the pan first so it can get crispy.
Let the salmon come to room temperature first. I recommend pulling the salmon from the fridge 20 minutes before cooking, and this matters. Cold fish straight from the fridge cooks unevenly, with the outside done before the inside has warmed through. Room temperature salmon cooks more predictably.
The flour is simply to help the salmon brown evenly and beautifully. You can skip this step or use gluten-free flour to make it GF.
You can use dried dill if you can’t find it fresh. Start with 1 teaspoon.
Do not use milk or half-and-half instead of heavy cream. The acidity of the lemon juice is more likely to curdle those milk products than heavy cream.
Serving ideas: Serve with rice, mashed potatoes, steamed veggies, or even over pasta. You can also pair the dill sauce for salmon with store-bought ravioli or cheese tortellini.
Prevent salmon from getting dry: The salmon will continue to cook in the hot pan after turning the heat off or removing it from the stove, so if you plan to serve the salmon in the pan a few minutes later, you may want to pull the salmon off the stove a bit before your desired doneness or remove the salmon to serving plates immediately after you reach your desired doneness.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. This sauce won’t freeze, but the salmon, separate from the sauce, can freeze for up to 2 months in an airtight freezer bag or container.

Best Toppings for Lemon Dill Salmon

Fresh Herbs: extra chopped dill, chives, flat-leaf parsley
Fresh Lemon: zest, lemon wedges
Nuts: Toasted sliced almonds or lightly toasted pine nuts.
Capers pair really well with salmon and dill sauce.

Nutrition