Salmon in Dill Cream Sauce

    Salmon in Dill Cream Sauce


    82 people made this

    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.

    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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