Easy Salmon with Creamy Lemon Dill Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Trout is a healthier option, while canned salmon is more economical.

Pat the salmon fillets dry with a paper towel to remove moisture.

Lightly salt and pepper both sides of the salmon fillets.

Dredge the salmon in flour on both sides and set aside.

Heat 2 tablespoons of olive oil in a skillet until hot.

Place the salmon fillets in the skillet to sear them.

Cook the salmon until the color changes from red to opaque pink, then flip it over.

Check for doneness by ensuring the salmon is firm to the touch or reaches an internal temperature of 140 to 145 degrees Fahrenheit.

Remove the salmon from the skillet and set it aside on a plate.

Wipe out the skillet and return it to the stove.

Melt 2 tablespoons of butter in the skillet.

Add 3 cloves of minced garlic and let it brown slightly in the butter.

Add 1 tablespoon of flour and whisk until it forms a paste.

Pour in about 1 cup of chicken broth, adding half at first to keep the paste smooth, and let it simmer for about a minute to thicken.

Turn down the heat and add lemon juice and 1 tablespoon of Dijon mustard.

Slowly add in heavy whipping cream, mixing it in gradually to prevent curdling.

Stir in about 1/4 cup of shaved Parmesan cheese until melted and fully incorporated.

Add about 1 tablespoon of fresh chopped dill to the sauce.

Return the salmon to the skillet with the sauce, spooning some sauce over the top.

Garnish with lemon wedges and additional dill before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens