Y’know, there’s something magical about a perfectly cooked piece of salmon with a bright, creamy sauce. I’ve probably made this dish hundreds of times (literally!), and I still get excited every time that lemony aroma fills my kitchen. Today, I’m gonna share my favorite recipe for salmon with lemon dill sauce – it’s seriously restaurant-worthy but totally doable at home.

Why You’ll Love This Recipe

I gotta tell you – this isn’t just another salmon recipe. The sauce is basically liquid gold, and even my kids, who usually turn their noses up at fish, ask for seconds. The salmon turns out flaky and tender every single time, and that sauce… oh my goodness, that sauce! It’s creamy and tangy with just the right balance of lemon brightness and fresh dill flavor.

Salmon with Lemon Dill Sauce

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For the Salmon:

• 4 (6-8 oz) salmon fillets (try to get them all about the same thickness!)
• 2 tbsp olive oil (the good stuff makes a difference)
• Salt and black pepper to taste
• 1 lemon, cut into wedges for serving
• 2 cloves garlic, minced
• A pinch of paprika (trust me on this one)

For the Lemon Dill Sauce:

• 1 cup heavy cream
• 2 tbsp butter
• 3 tbsp fresh dill, finely chopped (plus extra for garnish)
• 2 lemons, juiced and zested
• 2 cloves garlic, minced
• 1/4 cup white wine (optional but amazing)
• Salt and white pepper to taste

使用方法

• Take your salmon out of the fridge about 20 minutes before cooking – trust me, room temp salmon cooks way more evenly.
• Pat those fillets dry with paper towels (super important for getting that nice crust!) and season generously with salt, pepper, and that pinch of paprika I mentioned.
• For the sauce (you can totally make this ahead):
  • Melt the butter in a saucepan over medium heat
  • Add garlic and cook until fragrant (about 30 seconds)
  • Pour in the white wine if using and let it reduce by half
  • Add heavy cream, lemon juice, and zest
  • Simmer until it starts to thicken (about 5-7 minutes)
  • Stir in the fresh dill
  • Season to taste with salt and white pepper
  • Keep warm while you cook the salmon

 

• For the salmon:
  • Heat olive oil in a large skillet over medium-high heat
  • Place salmon skin-side up (if it has skin) in the hot pan
  • Cook for 4-5 minutes until golden brown
  • Flip carefully (I always splash myself, tbh)
  • Cook another 3-4 minutes or until done to your liking

• Author: Webhealthy

Pro Tips (I Learned These the Hard Way!)

• Don’t move the salmon around in the pan! Let it develop that gorgeous crust
• If the sauce gets too thick, thin it with a little pasta water or chicken broth
• Fresh dill is way better than dried, but in a pinch, use 1 tablespoon dried
• The sauce might look like it’s splitting – just keep whisking, it’ll come together!

Storage and Reheating

Keep leftover salmon and sauce separate in airtight containers in the fridge for up to 3 days. When reheating, do it gently! Nobody likes overcooked salmon. I usually pop it in a 275°F oven for about 10 minutes.

Delicious Variations for Salmon with Lemon Dill Sauce

Y’know what’s great about this recipe? It’s super adaptable! Here are some of my favorite ways to switch things up (I’ve tested these tons of times in my kitchen):

Sauce Variations

1. Creamy Garlic Version

• Add 4-5 extra cloves of roasted garlic
• Throw in a splash of cream cheese for extra richness
• Skip the wine, use chicken broth instead I accidentally discovered this one when I had WAY too much garlic on hand!

2. Greek-Style Twist

• Mix in some crumbled feta (about 1/4 cup)
• Add chopped cucumbers to the sauce
• Toss in some fresh mint with the dill This version’s amazing during summer – so refreshing!

3. Lighter Version

• Use half-and-half instead of heavy cream
• Replace some cream with Greek yogurt
• Add extra lemon zest Still creamy but with fewer calories – win-win!

Nutritional Information (per serving)

• Calories: 450
• Protein: 34g
• Fat: 28g
• Carbohydrates: 4g
• Fiber: 1g

Final Notes

Listen, cooking fish can be intimidating – I totally get it! But this recipe is pretty forgiving. The key is not overcooking the salmon (it’ll keep cooking a bit after you take it off the heat) and tasting your sauce as you go. If you mess up, no biggie – I’ve definitely served some overcooked salmon in my day, and guess what? Everyone still loved it because that sauce is just that good!

Give this recipe a try, and let me know how it turns out! I’d love to hear your variations and tips too – cooking is all about making recipes your own.