Salmon with Creamy Dill Sauce
Servings: 4
Calories: 449kcal
Make the creamy dill sauce while the salmon bakes and your dinner is ready in less than 30 minutes! Only 6 ingredients!
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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.
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
Calories: 449kcal | Carbohydrates: 3g | Protein: 24g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 145mg | Sodium: 839mg | Potassium: 636mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 1107IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg