Creamy Lemon Dill Salmon ~ an easy dinner that never fails to please. The salmon is succulent because it’s bathed in a creamy wine sauce perked up with lots of lemon juice and fresh dill. It almost doesn’t matter what you serve with it, all attention will be riveted right here.
This quick and easy salmon meal relies on some old culinary tricks to give it restaurant quality deliciousness with so little effort:
- shallots ~ they have a subtle but distinctive flavor.
- wine ~ when wine is reduced down it lends a sophisticated complexity to the sauce.
- heavy cream ~ because…you know.
- capers ~ you get a little lemony tang in every bite.
- fresh herbs ~ fresh herbs are an affordable luxury that makes a huge difference in the overall experience of so many dishes.
Shallots are part of my weekly shopping, I always pickup a few, and keep them with the onions and garlic in a hanging wire basket in my kitchen. They come in handy for everything from scrambled eggs to this salmon dinner.
TIP: I use shallots in place of onions and garlic in lots of recipes…they have a more pronounced flavor than onions, but aren’t as sharp as garlic. They’re the Goldilocks of the allium family.
I like to serve this Creamy Lemon Dill Salmon on a big bed of wilted spinach to offset the richness of the cream sauce. In any event it makes me feel a little less guilty for enjoying all that cream.
That the heck are capers, anyway?
Did you think they were fish eggs? I used to think that too, until I learned that they’re the little unopened flower buds of a Mediterranean bush that have been dried and pickled. They have a tangy lemon-like flavor and work really well in salads, and with fish and chicken. So next time you see a little bottle of capers at the supermarket, pick it up, it will last months in the refrigerator, and they’ll perk up your cooking.
Reader Rave ~
“Hi Sue, I am back again on this great recipe which I did again today but this time I used 15% fat UHT cream and lowered the temperature of the pan to low. It worked very well, same as with the full fat, and no curdling at all! I will have this dish again and again! Tx!” ~Alexandra
- 4 center cut filets of salmon, about 1/3 lb each
- olive oil
- salt and fresh cracked black pepper
- 1 large shallot
- 1/4 cup white wine
- juice of 1 lemon
- 1 cup heavy cream
- 1/4 cup chopped fresh dill
- 3 Tbsp capers
- thin lemon slices
- more fresh chopped dill
- Set oven to 400F
- Lightly coat the bottom of a large skillet with olive oil and heat on medium high heat until hot but not smoking.
- Season the salmon on all sides with salt and pepper, and then sear it on both sides. Remove the salmon to a baking sheet and bake for 12-15 minutes, or until just done through.
- Meanwhile make the sauce by adding the shallot to the browning pan and saute for a minute or two to soften. Add the wine and let the wine bubble away to reduce for a couple of minutes.
- Add the lemon juice and cream to the pan and bring up to a simmer. Add the fresh dill and the capers. Add salt and pepper to taste.
- When the salmon is done, add it to the pan, nestling it down into the sauce. Spoon some of the sauce over the fish, and garnish with lemon and more fresh dill.
- Serve right away on a bed of wilted spinach, with couscous or a rice pilaf on the side.
Make it your own ~
- Make a lighter lemon sauce using the Greek egg thickening method, you can see it in my recipe for CHICKEN IN LEMON SAUCE WITH OLIVES. The sauce will be silky, thick, and lemony, without any cream at all.
- If you aren’t a dill fan, you might try tarragon.
Don’t forget to pin this Creamy Lemon Dill Salmon to your dinner board!