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Easy Salmon with Creamy Dill Sauce

You can serve this pan-seared salmon with simple cream sauce for a quick weeknight dinner, but it’s so delicious that you’ll love making it for company, too!

Serves: 4 Preparation: 20 mins Cook Time: 15 mins
Lactantia<sup>®</sup> Lactose Free Unsalted Butter product image Made with Lactantia® Lactose Free Unsalted Butter Lactantia<sup>®</sup> Lactose Free Whipping cream 35% product image Made with Lactantia® Lactose Free Whipping cream 35%

Ingredients

Directions

  1. In large skillet set over medium-high heat, melt 2 tbsp (30 mL) butter.
  2. Season salmon with 1/2 tsp (2 mL) salt and 1/2 tsp (2 mL) pepper. Arrange salmon skin side down in skillet. Cook for 4 minutes or until skin is starting to brown and crisp. Flip and cook for 4 minutes or until fish is just starting to flake and feels firm to the touch. Transfer to a plate, skin side up.
  3. In the large skillet, melt remaining butter. Add shallots and garlic. Cook for 2 minutes or until starting to soften.
  4. Sprinkle in flour and stir. Cook for 1 minute or until flour is incorporated and starting to foam. Whisking, gradually add broth. Whisk and bring to a boil. Stir in cream and bring back to a boil. Reduce heat to medium-low. Cook for 6 to 8 minutes or until sauce is thickened. Stir in lemon zest, lemon juice, mustard, 1 tbsp (15 mL) dill and remaining salt and remaining pepper.
  5. Remove skin from fish if desired. Arrange fish skin side down in sauce. Cook for 2 to 3 minutes or until fish is heated through.
  6. Garnish with remaining dill and serve with lemon wedges.

Tips

Substitute salmon with trout or Arctic char, adjusting cook time according to thickness of fish.

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