20-Minute Skillet Salmon Recipe - Allrecipes.com
20-Minute Skillet Salmon Recipe
  • READY IN 20 mins

20-Minute Skillet Salmon

Recipe by  

"You're only 20 minutes away from sizzling salmon in a creamy sauce infused with cucumber and dill. Low-fat, low-cal, big flavor."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • READY IN

    20 mins

Directions

  1. Heat large skillet sprayed with cooking spray on medium-high heat. Add fish; cook 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.
  2. Add milk and reduced-fat cream cheese to skillet; cook and stir until cream cheese is completely melted and mixture is well blended. Stir in cucumbers and dill.
  3. Return fish to skillet. Cook 2 min. or until heated through. Serve over rice; top with cream cheese sauce.
Kitchen-Friendly View

Footnotes

  • Kraft Kitchens Tips
  • Serving Suggestion: Round out the meal with a steamed green vegetable. Or, serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.
  • Food Facts: Check salmon fillets for bones before cooking by running fingers over surface. Small bumps are usually a sign of bones - use tweezers to remove them.
  • Substitute: Substitute 2 tsp. dill weed for the 2 Tbsp. chopped fresh dill.
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Reviews More Reviews

Most Helpful Positive Review
Sep 16, 2013

This was really good, but don't smother the salmon in the sauce like I did. It was a little overbearing with so much! And you could honestly use dried dill weed, instead of fresh, and be just fine! Fresh dill is kind of awkward to cut, and if you leave too big of chunks in your sauce, it doesn't have the best feeling in your mouth (kind of scratchy). But I made this for my boyfriend, and his sister, and they thought I was a magical chef. Definitely try it out! I also added some lemon pepper to the salmon while it cooked, and a little to the sauce as well. I think it was a nice touch for the salmon

 
Most Helpful Critical Review
Aug 06, 2014

This recipe was a good starting off point. Akari Hoshi said they needed to doctor the sauce, and I completely understand why. It was... flat. I made it according to the directions, tasted it, and added some garlic, salt, and pepper. I used dried dill weed by the way, and the dill flavor was fine. I got the sauce to taste pretty good, but when you add the salmon to the dish, it still fell flat. It wasn't bad by any means, but it still needed that "zoom-bang" factor to it. I will try adding a bit more garlic and some lemon as per other reviews next time possibly. This is not a recipe to toss out, rather than to build upon to make great.

 

10 Ratings

Sep 03, 2013

I also had to alter the recipe. I seasoned the salmon prior to cooking it, I peeled the cucumbers and I added some garlic to the cream sauce also. It tasted great.

 
Apr 15, 2014

This was very tasty! I will definitely make again, and again, and...... You get the picture. I did like one reviewer stated and not over do the sauce. I even put fresh dill on the rice.

 
Apr 07, 2013

I squeezed 3 fresh lemons over the salmon(1.5 lbs) 1 hour before cooking. Then I sprinkled season pepper on the salmon before cooking. The lemon flavor came through along with the pepper to make the sauce more tangy and flavorful. It was easy to prepare and all parties enjoyed it. I thought using different types of pickle relish rather than cucumbers would be interesting to try. Fresh dill seems to be better than dill weed dried.

 
Apr 06, 2013

Akari Hoshi, please tell us what you used to doctor the sauce. I added a little bottled garlic, maybe 1/2 a tsp.

 
Mar 27, 2013

Had to doctor the sauce, but it was tasty.

 

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Nutrition

  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 27.2 g
  • 54%
  • Sodium
  • 79 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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