"Try this easy to make and great tasting recipe. The delicious sauce can be used on many different foods." — Troy Kilborn
Watch video tips and tricks
dried dill weed
shallot, finely chopped
This was very good! However, next time I'll use slightly less flour. My "sauce" turned into an extremely thick paste which could not be poured over the salmon, it had to be spread on! Otherwise, the flavor was delicious!
There is so much missing in this suace - it is very plain.
Troy Kilborn, this was absolutely fabulous!! Since I was serving rice on the side, I doubled the sauce (except the flour, used only 1/3 cup), and added just a slight pinch of salt. The wonderful sauce and the sour cream on the salmon surface, take away any fishy or strong flavor. Made this for the first time, today, and served it to friends. You received RAVE reviews. It's such simple elegance. Served with rice, fresh asparagus and rolls, and additional Chardonnay to drink, it was a totally delicious dinner. Thank you very much for sharing this wonderful recipe! Do you have any more like this up your sleeve?
I absolutely love this recipe. The salmon stays very moist and the sauce tastes great. I can see where the sauce could become too thick, but I kept a close eye on it and varied the flour as I went. Very easy to prepare. Would be great for any occasion. Thanks.
I did like this recipe, the salmon was flaky and not dry, the sauce went beautifully over the fish. I did a little different with the sauce, I sweated the shallots in 1 tbsp. butter, then wine. Reduced wine/butter/shallot mixture to about 2 tbsp. I added 3 tbsp. flour, made a roux, followed by half & half and a bit of water until the sauce is a bit thin and creamy.
Good but a little bland. Cream sauce got way too thick while cooking, perhaps I overheated it. Husband loved the recipe and kids ate it so I will make again.
Fantastic!!! I made this recipe when we had company coming over. Everyone raved and even the kids loved it. I did omit the flour in the sauce and added 1 Tbsp. dill to the sauce. I served this with new potatoes and fresh green beans! This recipe is a keeper!!! Thanks!
I'm glad I didn't pour this dreadful sauce over the expensive salmon before tasting it. I didn't make any changes so therefore was faced with this extremely thick tastleless sauce. I had to add more cream, wine, dijon, onion salt, garlic, pepper but nothing helped. Way too much flour. I used sockeye fillets and 30 minutes would have been far too long at that temperature. There are far better salmon recipes on this site. My husband & daughter didn't like it either.
* Percent Daily Values are based on a 2,000 calorie diet.
Salmon with Dijon Cream Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 195
This recipe is simple enough for busy weeknights, elegant enough for parties.
See how to make chicken breasts in a creamy dill and caper sauce.
See how to make a moist salmon fillet baked in parchment paper.