Plump salmon fillets with crackling skin meet a velvety dill cream sauce in this elegant 20-minute dinner. With just a handful of ingredients, the dish leans on contrast: the salmon stays succulent, the sauce is lush and supple, and fresh dill with lemon lifts everything into balance.
Ingredients
- Salmon fillet, skin on — 600g (1 lb 5 oz)
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
- Olive oil — 1 tbsp
- Butter — 20g (1 1/2 tbsp)
- Garlic — 2 cloves
- Dry white wine — 60ml (1/4 cup) (or substitute broth)
- Heavy cream, 20–22% — 200ml (3/4 cup + 1 tbsp)
- Dijon mustard — 1 tsp
- Lemon — 1/2, juice and zest
- Fresh dill — 15g (1/2 cup loosely packed, chopped)
- Capers — 1 tbsp (optional)
Step-by-Step Recipe
- Pat the salmon dry with paper towels. Season both sides with salt and pepper.
- Heat a skillet over medium-high heat. Add the olive oil and place the salmon skin-side down.
- Cook for 5–6 minutes, until the skin is crisp, then carefully turn and cook for another 1–2 minutes. Transfer to a plate and keep warm.
- In the same skillet, add the butter and minced garlic. Cook for 20–30 seconds, just until fragrant.
- Pour in the white wine (or broth) and reduce by half, scraping up the browned bits from the bottom of the pan.
- Add the cream, Dijon mustard, and a pinch of salt and pepper. Simmer for 2–3 minutes, until slightly thickened.
- Remove from the heat and stir in the lemon juice and zest, chopped dill, and capers.
- Return the salmon to the skillet or plate it and spoon the sauce over the top. Serve immediately.
Nutrition per serving
| Calories | 430 kcal |
| Protein | 34 g |
| Fat | 32 g |
| Carbohydrates | 4 g |
| Sugar | 2 g |
| Fiber | 0 g |
| Sodium | 780 mg |
FAQ
Can I use another fish instead of salmon?
Yes — trout, steelhead, or any firm, oily fish will work well. Cooking time may vary slightly depending on the thickness of the fillet.
What can I use instead of white wine in the sauce?
Use fish stock or chicken stock with 1 tsp lemon juice. The flavor will be softer, but the sauce will still have a pleasant brightness.
How do I get the skin extra crispy?
Dry the fish thoroughly, heat the skillet well, and don’t move the fillet for the first 4–5 minutes. A gentle press with a spatula at the start helps the skin make full contact with the pan.
Can I make it without cream?
Yes. Replace the cream with 150ml (2/3 cup) broth and 50ml (3 tbsp + 1 tsp) full-fat coconut milk, or use sour cream at 20% fat (add over very low heat and do not let it boil).
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Tips and Variations
- Add 1 tsp anchovy paste with the garlic for deeper umami.
- For a lighter sauce, use half-and-half and simmer 1–2 minutes longer.
- Serve with baby potatoes, asparagus, green beans, or jasmine rice.
- Add a subtle kick with a pinch of chili flakes or pink peppercorns at the end.
- Use a fine grater or peeler for the zest and avoid the white pith, which can taste bitter.