This creamy dill salmon is quick, elegant, and easy to make. Tender, flaky pan-seared salmon is finished with a bright lemon-dill cream sauce that’s perfect for weeknights or entertaining.
You may also enjoy Tomato Spinach Salmon Pasta or Easy Baked Salmon.
Why you’ll love it
Recipes that taste elevated but come together quickly are my favorites, and this lemon dill salmon is one of them. Ready in about 30 minutes, it delivers restaurant-worthy flavor with minimal effort. The classic combination of fresh dill and lemon brightens the rich cream sauce and complements the juicy salmon perfectly.
This dish feels special without being complicated, making it great for a weeknight dinner or a simple meal when you have guests. Fresh dill really is the perfect match for salmon.
What you’ll need
- Salmon – fresh fillets, cut into portions
- Garlic powder – for seasoning the fish
- Flour – for a light crust and to help thicken the sauce
- Olive oil and butter – for pan-searing
- Chicken broth – base for the sauce (a dry white wine is an optional substitute)
- Lemon juice – adds acidity to brighten the sauce
- Dijon mustard – a savory enhancer that blends into the sauce
- Heavy cream – creates a rich, silky sauce
- Fresh dill – finely chopped, the star herb for this dish
Pro tip
Use skin-on or skinless salmon. If you prefer not to eat the skin, it easily peels off after cooking if you sear with the skin on.
Tools for this recipe
Kitchen essentials that make this recipe easier: a fish spatula for flipping and a heavy skillet for even searing.
- A fish spatula helps turn the salmon without breaking it.
- A heavy skillet—cast iron or enameled—gives a good sear.
- An airtight container is useful for storing leftovers.
How to make salmon with dill sauce
Below is a concise overview. Full ingredient amounts and step-by-step instructions are provided in the recipe card.
Cut the salmon into four portions and season with garlic powder, salt, and pepper. Lightly coat each piece in flour. Heat oil and butter in a skillet over medium-high heat and sear the salmon until golden on both sides. Transfer the fish to a plate.
Deglaze the pan with chicken broth (or a dry white wine), lemon juice, and Dijon mustard. Let it bubble briefly, then stir in the cream and chopped dill. Return the salmon to the pan and simmer gently until the sauce thickens slightly and the fish is cooked through. Taste and adjust seasoning as needed.
Helpful tips
- Watch the salmon’s color as it cooks—the opaque band moves upward as it firms, indicating doneness.
- If the fillet sticks to the pan, give it a bit more time; it will release naturally when properly seared.
- Adjust cooking times for thicker or thinner fillets; lower the heat if the sauce is reducing too quickly.
Substitutions and variations
- Avoid replacing heavy cream with milk or half-and-half, as the acid from the lemon can cause curdling.
- If fresh dill isn’t available, use about 1 teaspoon dried dill and adjust to taste.
- Feel free to add other fresh herbs like parsley or chives for extra flavor.
What to serve with dill salmon
- Creamy mashed potatoes, roasted potatoes and carrots, or simple buttered rice.
- Quick garlic butter noodles, risotto, or a side of broccolini or roasted green beans.
- A crisp green salad with a light vinaigrette balances the richness of the sauce.
Leftovers and storage
- Store leftovers in an airtight container in the refrigerator for 2–3 days.
- Reheat gently over very low heat to avoid drying the fish or separating the sauce.
- Freezing creamy sauces is not recommended, as texture and consistency can be affected.
More easy salmon recipes
- Salmon Tacos
- Lemon Dill Salmon Pasta
- Creamy Garlic Salmon
- Honey Garlic Salmon
- Creamy Salmon Piccata
If you try this creamy dill salmon, please leave a star rating and a review. I love hearing feedback—tag me on Instagram if you make this recipe.
Creamy Dill Salmon
Pin Recipe
Rate Recipe
Print Recipe
Ingredients
- 1 pound fresh salmon cut into 4 pieces
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup chicken broth or dry white wine
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1 cup heavy/whipping cream
- 1 tablespoon finely chopped fresh dill
Instructions
-
Cut the salmon into 4 pieces. Sprinkle each piece with garlic powder and season with salt and pepper. Coat each piece in flour on all sides.
-
Heat the olive oil and butter in a skillet over medium-high heat. When the pan is hot, add the salmon and cook 3–4 minutes per side until nicely browned. Remove the fish to a plate; it does not need to be fully cooked yet.
-
Add the chicken broth (or wine), lemon juice, and Dijon mustard to the skillet. Stir until combined and let it bubble for 1–2 minutes.
-
Pour in the cream and add the dill, stirring to combine.
-
Return the salmon to the pan and simmer for about 5 minutes, until the sauce thickens slightly and the fish is cooked through. Adjust seasoning and serve with a squeeze of lemon and fresh herbs if desired.
Notes
- For dried dill, start with 1 teaspoon and adjust to taste.
- Timing is based on fillets about 1″ thick; thinner pieces will need less time.
- Avoid substituting cream with milk or half-and-half to prevent curdling from the lemon.
Nutrition
Nutrition information is approximate.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing is appreciated; copying full recipes without authorization is prohibited.
Leave a star rating and comment below!