I’ve had salmon a lot of different ways, but this Salmon with Creamy Dill Sauce is quickly becoming my favorite.

You guys, we have Mr Tart to thank for this book-inspired recipe.

When I was trying to think up what to pair with The Lost Village, I knew I wanted something with a Nordic flare – but not too Nordic. I wasn’t about to go all lutefisk or pickled herring on you.

My goal is to get more new readers for the blog, not drive away the ones I already have.

I’ve already made Swedish meatballs on the blog (side note: they are delicious), so I decided to pay homage to the Scandinavian fishing trade with this recipe.

Here are the ingredients I knew I wanted to work with:

Salmon: it’s practically the national fish of Sweden. (Please don’t fact-check that.)

Cream: Based on my internet research, there’s a lot of love for cream sauces in Nordic countries.

Dill: I’m sure as hell not pickling anything when it comes to a fish recipe, so I needed a way to sneak this favored Scandinavian herb in there.

While I was mentally juggling what I could do with fish, cream, and dill that would actually turn out edible, Mr Tart came to my rescue:

Him: You know that Chicken in Basil Cream Sauce that I love? Why don’t you make that?

Me, having my own Jessica Simpson “Is it chicken or is it fish?” moment: You want me to make chicken…for my quasi-Nordic fish recipe?

Him, with an exasperated-but-loving look: Make it with salmon and dill. Instead of chicken and basil.

And light dawned.

This, ladies and gentlemen, is why it’s good to commnicate with your partner. So they can connect the dots when you can’t.

Salmon with Creamy Dill Sauce ticks all the Nordic-inspired boxes.

I’m a firm believer that any fish smothered in a sauce is a yummy fish. A better fish.

I love salmon, but it can be a little bland on its own. I’m always looking for new ways to jazz it up.

Pan-searing the salmon creates this gorgeously crispy crust, and when you add a few spoonfuls (okay, ladle-fuls) of that dill-infused cream sauce? Pow! Flavor explosion.

Wait, it gets even better: you can make the salmon and the creamy dill sauce… in the same pan.

No, not at the same time. I’m not a miracle worker. But, honestly, it doesn’t get much easier than this. Dinner was ready in about 25 minutes.

Not bad for a weeknight supper that looks and tastes like belongs in a fancy restaurant on your Friday Night Out.

Make sure you serve the salmon with something to absorb all of the delicious sauce that will puddle on your plate.

I whipped up some quinoa to go with it, but go ahead and pair it with farro, rice, pasta, or any other carby-starchy thing you’d like.

Or, over vegetables. You could do vegetables, too.

Good for you.

Blogger’s Note: These photos were taken using the Biscotti Linen surface from Replica Surfaces. I’m a Replica Surfaces Ambassador! Visit http://replicasurfaces.com/awellreadtart and use code Photos12 to get a 12% discount off your order.

Salmon with Creamy Dill Sauce

Pan-seared salmon smothered in a savory dill-infused cream sauce. Serve over quinoa, farro, rice, or pasta.

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Prep Time 10

Cook Time 15

Course Dinner

Cuisine American, Scandinavian

Servings 2 people

Ingredients

two 4-6 oz salmon filets
extra-virgin olive oil
salt, ground black pepper, and onion powder, to taste
3/4 cup low-sodium chicken broth, DIVIDED
1 cup heavy cream
1/2 cup grated pecorino romano cheese
1/2 cup chopped fresh dill
1/4 tsp ground black pepper
2 tsp cornstarch (optional)
2 tsp cold water (optional)

Instructions

PREP INSTRUCTIONS

Chop fresh dill and set aside.
If you like a thicker sauce, mix together the cornstarch and water in a small bowl until you have a slurry, then set aside.
Grate cheese and set aside.
Brush the flesh side of each salmon filet with olive oil, then sprinkle on salt, ground black pepper, and onion powder to taste.

COOKING INSTRUCTIONS

Place a medium skillet over high heat. Once skillet is hot, place the salmon filets seasoning-side down in the pan. Brush the skin with a little bit of olive oil, then let the filets sear, 3-4 minutes.
Flip the filets over so the skin side is down, then add 1/4 cup of chicken broth to the skillet. Lower the heat and cover the skillet, and let salmon cook 5-6 minutes, or until cooked through/fish flakes easily with a fork.
Remove cooked salmon to a plate; keep warm.
Add the remaining 1/2 cup of chicken broth to the skillet, scraping the bottom of the pan to get up any brown bits. Raise the heat to medium, then add the chopped dill to the broth and bring mixture to a simmer.
Slowly whisk in the heavy cream and 1/4 tsp ground black pepper, then whisk in the grated cheese until all ingredients are thoroughly combined. Let dill cream sauce come to a boil, then lower heat and cook for 1 minute.
Optional: if you like a thicker sauce (like in the photos above), whisk in the cornstarch slurry and simmer another 30-60 seconds, until mixture has thickened. Taste dill cream sauce and add more salt/pepper to your liking.
At this point, you can return the cooked salmon to the skillet to warm up in the sauce, or you can serve the salmon with the creamy dill sauce poured over the top.