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Pan-Seared Salmon with Dill Cream Sauce

Crisp-skinned salmon fillets finished with a rich, dill-flecked cream sauce.
Print Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Jewish
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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