Salmon in Lemon-Dill Sauce


(0 votes) 0 0

The homemade lemon-dill sauce in this recipe is incredibly tasty without overpowering the salmon.

Shared by


  • 4 5 oz. salmon fillets
  • 5 Tbs. fresh lemon juice, divided
  • 3/4 tsp. dried dill weed
  • 3/4 tsp. lemon pepper
  • 10 Tbs. butter, divided
  • 1 shallot, minced
  • 1 Tbs. white wine vinegar
  • 5 Tbs. white wine, divided
  • 1/2 C. heavy cream
  • 1/2 C. milk
  • 1/2 tsp. dill weed
  • 1 tsp. parsley
  • 1 tsp. dried thyme
  • Salt and white pepper to taste

Our Readers Also Loved


Place salmon in a shallow dish, and rub with 3 Tbs. lemon juice. Season with dill weed and lemon pepper. Cover, and allow to stand 10-15 minutes. Heat 2 Tbs. butter in a saucepan over medium heat, and sauté shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and 1/4 C. wine. Simmer until reduced by at least 1/2. Stir in cream and milk. Season with dill, parsley, thyme, salt, and white pepper. Cook and stir until thickened. Whisk in 1/4 C. butter. Set aside and keep warm.

Heat remaining 1/4 C. butter in a skillet over medium heat. Place salmon in the skillet, skin side up, and cook 1-2 minutes, until seared. Set salmon aside. Deglaze the skillet with remaining 1 Tbs. wine, then mix in the cream sauce. Return salmon to the skillet, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve with the sauce.

Yield: 4 servings

Around The Web