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Creamy lemon salmon with garlic sauce and dill on a neutral plate

Creamy Lemon Salmon with Garlic Sauce and Dill

Creamy Lemon Salmon with Garlic Sauce and Dill is a tender, creamy seafood dish with fresh lemon flavor and a rich garlic dill sauce. It is an easy, elegant choice for a comforting meal with bright, fresh appeal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Seafood
Calories: 520
Ingredients Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets (6 oz each / 170 g each)
  • 1 tablespoon extra-virgin olive oil
  • Salt, to taste
  • Black pepper, to taste
Garlic Sauce
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1 1/4 cups heavy cream
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 2 tablespoons fresh dill, chopped
Garnish
  • Extra dill for garnish
  • Lemon slices for garnish
  • Cracked black pepper for garnish

Method
 

Preparation
  1. Dry the salmon fillets with paper towels, then season both sides with salt and black pepper.
Cooking
  1. Warm the olive oil in a large skillet over medium-high heat. Place the salmon skin-side up and sear for about 5 minutes until golden.
  2. Turn the salmon carefully and continue cooking for another 4–5 minutes until almost fully cooked, then move the fillets to a plate.
  3. Lower the skillet heat to medium-low. Add the butter and minced garlic, cooking for about 30 seconds until fragrant.
  4. Add the flour to the skillet and whisk constantly to create a smooth roux.
  5. Gradually whisk in the heavy cream and gently simmer the sauce for 3–4 minutes until it thickens slightly.
  6. Mix in the lemon juice, lemon zest, and chopped fresh dill, then adjust the seasoning with salt and black pepper.
  7. Place the salmon back into the skillet and coat it with the lemon cream sauce while gently simmering for 2 minutes.
  8. Confirm the salmon reaches 145°F / 63°C internally, then serve warm with extra dill, lemon slices, and cracked black pepper if desired.

Notes

Pat the salmon dry before searing to help develop a golden crust and prevent the cream sauce from becoming watery.