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salmon in creamy dill sauce
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Salmon with Creamy Dill Sauce

Pan-seared salmon smothered in a savory dill-infused cream sauce. Serve over quinoa, farro, rice, or pasta.
Course Dinner
Cuisine American, Scandinavian
Keyword cream sauce, Quick, salmon
Prep Time 10 minutes
Cook Time 15 minutes
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.

Notes

See this recipe for making quinoa.