Make the creamy dill sauce while the salmon bakes and your dinner is ready in 30 minutes (or less!) Only 6 ingredients!
This baked salmon with creamy dill sauce is a restaurant-quality meal that is simple enough for a beginner cook to make. It's also satisfying for more advanced cooks to prepare because it's classic, elegant, and looks impressive on the plate.
Let's face it, if you know me at all, you know that salmon and dill are two of my favorite ingredients. Together, that's an incredible flavor combo.
I love this recipe because you can make the creamy dill sauce while the salmon bakes so it's super-quick. If the salmon is ready a couple minutes before you finish the sauce, no worries! You're going to pour the sauce right over the top to warm it up.
Jump to:
- Salmon with creamy dill sauce is a quick and easy 6-ingredient recipe!
- Ingredients you'll need
- Can you substitute dried dill instead of fresh?
- Recommended tools and equipment
- How to make salmon with creamy dill sauce
- Tips for salmon with creamy dill sauce
- Variations and substitutions
- Storage and reheating instructions
- Other ways to use creamy dill sauce
- What to serve on the side
- More salmon recipes
- Recipe
Salmon with creamy dill sauce is a quick and easy 6-ingredient recipe!
- Yes, just 6 ingredients, but so much flavor!
- Very little prep: Just chop some shallots and dill, and juice a lemon.
- The salmon is baked while you make the creamy dill sauce so dinner is ready in 30 minutes (or less!)
- Elegant enough for a holiday dinner but quick enough for a weeknight meal.
- It's gluten free!
Ingredients you'll need
You only need 6 ingredients to make this easy baked salmon with creamy dill sauce!
- Salmon fillets: You can use skinless or skin-on, it's your preference. I like to look for cuts of salmon that are closer to the head of the fish because they will all be the same thickness and cook evenly. Cuts from the tail end tend to be thinner.
- Shallots: The sweetness of shallots is such a great pairing with salmon. They are much more subtle in flavor than onions and can be used in all sorts of recipes from seafood, like these steamed mussels, to my creamy cauliflower soup.
- Heavy cream: There's no replacing heavy cream in this sauce. You need the creamy thickness and the fat to stand up to the richness of the salmon.
- Fresh dill: Is there anything better with salmon than dill?
- Butter: We'll cook the shallots in butter as the base of the sauce.
- Lemons: We'll use lemon juice to bring lightness and acidity to the creamy sauce, and lemon zest to garnish the dish and add brightness—using citrus zest to pump up flavor is one of my top tips!. Also lemon and dill love each other, so there's that.
- Olive oil, kosher salt, and freshly ground black pepper
Can you substitute dried dill instead of fresh?
Fresh dill is definitely best, but in a pinch you can substitute 1 ยผ teaspoons of dried dill. If you choose to use dried dill, the preparation will also change slightly.
Instead of waiting until the sauce is finished, add it to the skillet with the shallots about 1 minute before you add the cream. This will allow the dried spice to bloom in the butter for much better flavor. Don't use dried dill for a garnish at the end.
Recommended tools and equipment
- Sheet pan and parchment paper: For baking the salmon.
- Chef's knife and cutting board: To chop the shallots and dill.
- Microplane grater: To zest the lemon. (My fave kitchen tool!)
- Medium skillet and silicone spatula: To cook the creamy dill sauce.
How to make salmon with creamy dill sauce
Step 1: Season and bake the salmon
Preheat the oven to 425 degrees F. Place the salmon on a baking sheet lined with parchment paper. Brush on the olive oil and season with salt and pepper.
Bake on the center rack of the oven for 8 - 12 minutes, depending on the size of the fillet and your desired level of doneness. Transfer to a serving plate.
Pro tip
Bake salmon to an internal temperature of 120-125 degrees F (medium) for flesh that is cooked through but still has a silky texture.
Step 2: Prep the shallots, dill and lemon
While the salmon bakes, prep the ingredients and make the dill sauce. Dice the shallots finely, and chop the dill.
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Use a microplane grater to remove the lemon zest, then juice the lemon.
Prep tip
Always zest the lemon before you juice it! Juiced lemons are not impossible to zest, but it is a whole lot more difficult and you won't get as much zest in the end.
Step 3: Make the creamy dill sauce
Melt the butter in a medium-sized skillet over medium heat. Add the shallots and a pinch of salt. Cook the shallots until they are tender and translucent, about 3 - 5 minutes.
Add the cream to the skillet and bring to a low simmer for about 5 minutes until in reduces by about ยผ and thickens slightly. Remove from heat and stir in the salt, dill, and lemon juice.
Pro tip
The sauce will continue to thicken once you remove it from the heat, so don't reduce it down too much.
Pour the creamy dill sauce over the salmon on the serving plate, reserving extra to serve on the side if desired. Garnish with the lemon zest and more fresh dill.
Tips for salmon with creamy dill sauce
- Did you buy salmon that was already portioned, or a larger piece of salmon? The smaller, portioned pieces will cook faster than a larger piece so keep an eye on your cook time based on the size of the salmon fillets.
- You can use salmon fillets with the skin on or off. Use whatever you prefer. Skin-on salmon may be more affordable.
- When cooking a larger piece of salmon, there is usually part of it that is much thinner, the part that was near the fish's belly or "bottom" of the fish. To ensure even cooking, you can fold this thinner side under to make the whole piece more uniform and avoid overcooking that thin part of the fillet.
- Keep the heat low when heating the cream to avoid scorching it. It will reduce and thicken much more quickly that you think.
Variations and substitutions
My salmon with creamy dill sauce recipe is tried and true and tested to perfection. But I won't be offended it you want to put a different spin on things from time to time!
- Different types of salmon: Much of what you'll find in a typical grocery store is farmed Atlantic salmon. But you can also use other types of wild Pacific salmon like Coho, Sockeye or King, which can often be found at the seafood counter or in the frozen section. They may have slightly different cooking times and temperatures so be sure to ask the fishmonger for tips! I used to work as a fishmonger behind the seafood counter, so I know they'll be happy to help you!
- Cook a whole side of salmon: This is a great idea for holiday meals. Instead of smaller pieces, serve a side of salmon. Increase the amount of creamy dill sauce that you make according to the weight of the fish.
- Other herbs: You can swap out herbs or add to the existing dill for flavor variations. The creamy sauce would also taste great with tarragon, chives, or parsley, all of which go well with the salmon.
- Add capers: For extra zing, I'll never turn down a caper!
- Use Meyer lemons: If they're in season, Meyer lemons make a great replacement for "regular" lemons. They are a bit sweeter and their juice and zest will complement both the salmon and the creamy dill sauce.
Storage and reheating instructions
I mean, I don't know how you could have leftovers, but if you do, you can store the salmon and the sauce separately in the refrigerator in an airtight container for up to 4 days.
To reheat the creamy dill sauce, place over low heat in a small sauce pan. You could warm the salmon gently in the oven or serve it cold to avoid overcooking it.
Other ways to use creamy dill sauce
It's perfect with salmon, but here are some more ideas for ways to use creamy dill sauce.
- Great with roast chicken.
- Drizzle over roasted vegetables.
- Serve with other fish like cod or trout.
- Once cooled, use as a creamy salad dressing.
What to serve on the side
- In fall and winter, try an Apple Fennel Salad for a light, bright side dish.
- Crispy Roasted Cauliflower cooks at the same oven temperature as the baked salmon for ease of preparation.
- Make up a batch of Pecan Sandies Cookies ahead of time so you're ready for dessert.
More salmon recipes
- Slow Roasted Salmon with Citrus-Herb Salsa Verde doubles the citrus with lemons and oranges, and doubles the herbs with heaps of parsley and cilantro.
- Salmon with White Wine Sauce, Peas, and Radishes is like spring on a plate, and we're going to eat the radish leaves, too!
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Recipe
Salmon with Creamy Dill Sauce
Equipment
Ingredients
- 1 pound salmon
- 1 tablespoon olive oil
- 1¼ teaspoons kosher salt divided
- freshly ground black pepper to taste
- 1½ tablespoons fresh dill
- 1 shallot
- 1 lemon zested and juiced
- 2 tablespoons butter
- 1 cup heavy cream
Instructions
- Preheat the oven to 425 degrees F. Place the salmon on a baking sheet lined with parchment paper. Brush on the olive oil and season with salt and pepper. Bake on the center rack of the oven for 8 - 12 minutes, depending on the size of the fillet and your desired level of doneness. Bake salmon to an internal temperature of 120-125 degrees F (medium) for flesh that is cooked through but still has a silky texture. Transfer to a serving plate.
- While the salmon bakes, prep the ingredients and make the dill sauce.
- Dice the shallots finely, and chop the dill.
- Use a microplane grater to remove the lemon zest, then juice the lemon.
- Melt the butter in a medium-sized skillet over medium heat. Add the shallots and a pinch of salt. Cook the shallots until they are tender and translucent, about 3 - 5 minutes.
- Add the cream to the skillet and bring to a low simmer for about 5 minutes until in reduces by about ¼ and thickens slightly. Remove from heat and stir in the salt, dill, and lemon juice.
- Pour the creamy dill sauce over the salmon on the serving plate, reserving extra to serve on the side if desired. Garnish with the lemon zest and more fresh dill.
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I will email this recipe to you, so you can come back to it later!
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Notes
- Did you buy salmon that was already portioned, or a larger piece of salmon? The smaller, portioned pieces will cook faster than a larger piece so keep an eye on your cook time based on the size of the salmon fillets.
- You can use salmon fillets with the skin on or off. Use whatever you prefer. Skin-on salmon may be more affordable.
- When cooking a larger piece of salmon, there is usually part of it that is much thinner, the part that was near the fish's belly or "bottom" of the fish. To ensure even cooking, you can fold this thinner side under to make the whole piece more uniform and avoid overcooking that thin part of the fillet.
- Keep the heat low when heating the cream to avoid scorching it. It will reduce and thicken much more quickly that you think.
- Be sure to read the post above for detailed info about ingredients, variations, substitutions and more!
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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