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.

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.

Salmon with Lemon Dill Sauce

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A flaky and tender salmon dish served with a creamy, tangy lemon dill sauce that is easy to prepare and sure to impress.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

  

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For the salmon

• 4 pieces salmon fillets Skin-on or skinless, your preference.

For the lemon dill sauce

• 1 cup heavy cream Can substitute with half-and-half for a lighter version.
• 1 tablespoon fresh dill Fresh dill is preferred; use 1 tablespoon dried if needed.
• 2 tablespoons lemon juice Freshly squeezed lemon juice yields the best flavor.
• 1 tablespoon white wine Can substitute with chicken broth.

Optional variations

• 4-5 cloves roasted garlic For a creamy garlic version.
• 1/4 cup crumbled feta cheese For a Greek-style twist.
• 1/2 cup Greek yogurt To lighten the sauce.

Method

 

Cooking the Salmon

1. Heat a non-stick skillet over medium heat.
2. Add the salmon fillets and cook for about 4-5 minutes on each side, without moving them to ensure a nice crust forms.

Preparing the Lemon Dill Sauce

1. In a saucepan, combine heavy cream, lemon juice, white wine, and fresh dill.
2. Bring to a gentle simmer, whisking continuously until the sauce thickens slightly.
3. If the sauce is too thick, add a splash of pasta water or chicken broth to reach desired consistency.

Serving

1. Serve the salmon fillets topped with the lemon dill sauce.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 4gProtein: 34gFat: 28gFiber: 1g

Notes

Keep leftover salmon and sauce separate in airtight containers in the fridge for up to 3 days. When reheating, do it gently to avoid overcooking the salmon.

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Let us know how it was!