📍 Where this dish comes from: Tiberias, Israel · Sea of Galilee
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Discover the history of this region →
This is one of the few dishes in the whole book that gets to use real cream without any kosher conflict, since fish is pareve. The sauce comes together in the same pan the salmon was seared in, picking up all that flavor left behind.
What You’ll Need
Servings: 4 servings
Calories: 420kcal
Ingredients
- 4 salmon fillets skin-on
- Salt and black pepper to taste
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic minced
- 1/2 cup heavy cream
- 1/4 cup chicken-free vegetable broth
- 3 tbsp fresh dill chopped
- Lemon wedges, for serving
Instructions
- Season salmon fillets with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Place salmon skin-side down and sear 4–5 minutes, undisturbed, until the skin is crisp.
- Flip and cook 2–3 minutes more, until just cooked through. Remove and set aside.
- Add butter and garlic to the same skillet, cooking 1 minute until fragrant.
- Pour in cream and vegetable broth, simmering 3–4 minutes until slightly thickened.
- Stir in dill.
- Return salmon to the skillet, spooning sauce over top, and serve with lemon wedges.
Nutrition
Serving: 1serving | Calories: 420kcal | Protein: 34g | Fat: 31g
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Health Benefits
- Salmon is exceptionally rich in omega-3 fatty acids and high-quality protein.
- Fish’s pareve status means this dish can genuinely use real cream without any kosher conflict.
- A quick, elegant dinner that comes together almost entirely in a single pan.
Pairs Well With
- Roasted Root Vegetables with Za’atar
- Cabbage and Carrot Slaw