20-Minute Skillet Salmon

20-Minute Skillet Salmon

"You're only 20 minutes away from sizzling salmon in a creamy sauce infused with cucumber and dill. Low-fat, low-cal, big flavor."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

20 m servings 295 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Ready In

  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.

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.

Reviews

Read all reviews 7
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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, an...

Most helpful
Most positive
Least positive
Newest

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 ...

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.

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, an...

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.

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...

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

Had to doctor the sauce, but it was tasty.