Salmon in Dill Cream Sauce

    30 minutes

    Salmon, lemon, dill and cream are a classic combination and create a perfect dish that everyone will love. Goes well with fresh steamed asparagus and new potatoes.

    84 people made this

    Serves: 4 

    • 4 (150g) salmon fillets
    • 75ml fresh lemon juice, divided
    • 3/4 teaspoon dried dill
    • 3/4 teaspoon lemon pepper
    • 8 tablespoons butter, divided
    • 1 eschalot, minced
    • 1 tablespoon white wine vinegar
    • 5 tablespoons white wine, divided
    • 1/2 cup (125ml) heavy cream
    • 1/2 cup (125ml) milk
    • 1/2 teaspoon dill
    • 1 teaspoon parsley
    • 1 teaspoon dried thyme
    • salt and white pepper to taste

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Place salmon in a shallow dish and rub with 50ml lemon juice. Season with dill and lemon pepper. Cover and allow to stand 10 to 15 minutes.
    2. Heat 2 tablespoons butter in a saucepan over medium heat and saute eschalot 2 minutes, until tender. Mix in remaining lemon juice, vinegar and 4 tablespoons wine. Simmer until reduced by at least 1/2. Stir in cream and milk. Season with dill, parsley, thyme, salt and white pepper. Cook and stir until thickened. Whisk in 3 tablespoons butter. Set aside and keep warm.
    3. Heat remaining 3 tablespoons butter in a frypan over medium heat. Place salmon in the frypan, skin side up, and cook 1 to 2 minutes until seared. Set salmon aside. Deglaze the frypan with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the frypan and cook 8 minutes in the sauce or until easily flaked with a fork. Serve with the sauce.

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    Reviews in English (77)


    I made this tonight with some Chum fillets that were in my freezer. I made a few changes to the recipe though. I didn't have a shallot on hand so I minced two garlic cloves instead. I only used 2 tablespoons of butter in total rather than the 10 tablespoons called for. After sauting the garlic I did not add any more butter. I did not use cream. Instead I used 1 cup of 1% milk. I thickened the sauce with 1/2 teaspoon of cornstarch mixed with 1 tablespoon of milk. I also baked the salmon in the oven rather than in a skillet. I lined a baking pan with aluminum foil, placed the salmon in the pan and poured the sauce overtop. I then baked the salmon for 15 minutes at 400F. (A good rule of thumb for baking fish fillets is 10 minutes per inch of thickness at 400F). This was excellent and I would definitely make this again.  -  07 Jan 2006  (Review from Allrecipes USA and Canada)


    Delicious. This is one of the best salmon recipes I have tried. I used garlic instead of shallot (didn't have any) and it turned out great. I cooked the entire time in the oven and it was so moist and flavorful. I will make sure that this goes in the permanent file. Thanks for the post.  -  03 Jan 2006  (Review from Allrecipes USA and Canada)


    This was my first attempt with making fish ever. It was delicious. I did make some changes in order to add flavor and cut fat. I used fresh dill and thyme (double the dry amounts) per reviewers suggestion. I substituted milk for cream (so I used 1 cup of 2% milk instead of 1/2 cup heavy cream and 1/2 cup milk). I think I only used about 4 tbsp of butter. I don't think I added more butter to the sauce once it was thick (if I did, it wasn't 1/4 cup) and used about 1/8 tbsp when cooking the salmon first. Once the salmon was finished cooking in the sauce, I decided to thin the sauce a bit with more milk, lemon juice, and wine so that I could pour the sauce over some wheat pasta. It was excellent! It didn't need any more herbs since it was flavorful enough.  -  18 Apr 2005  (Review from Allrecipes USA and Canada)