Salmon in Lemon-Dill Sauce

Salmon in Lemon-Dill Sauce

71
Steve B. 0

"This combination of salmon, dill, lemon, and cream provides a perfect dish that everyone will love. Goes well with fresh steamed asparagus and new potatoes."
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 668 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 668 kcal
  • 33%
  • Fat:
  • 53.6 g
  • 83%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 34.1 g
  • 68%
  • Cholesterol:
  • 212 mg
  • 71%
  • Sodium:
  • 488 mg
  • 20%

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.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season with dill weed and lemon pepper. Cover, and allow to stand 10 to 15 minutes.
  2. Heat 2 tablespoons butter in a saucepan over medium heat, and saute shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and 1/4 cup 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 cup butter. Set aside and keep warm.
  3. Heat remaining 1/4 cup butter in a skillet over medium heat. Place salmon in the skillet, skin side up, and cook 1 to 2 minutes, until seared. Set salmon aside. Deglaze the skillet with remaining 1 tablespoon 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.

Reviews

71
  1. 84 Ratings

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

I made this tonight with some Chum fillets that were in my freezer. I made a few changes to the recipe though. I didn't have a shallot on hand so I minced two garlic cloves instead. I only us...

Most helpful critical review

My husband and I thought that this was VERY sour and borderline bitter. And I didn't even use all of the 5 tablespoons lemon juice! We were just glad that we didn't have white wine vinegar to ...

I made this tonight with some Chum fillets that were in my freezer. I made a few changes to the recipe though. I didn't have a shallot on hand so I minced two garlic cloves instead. I only us...

Delicious. This is one of the best salmon recipes I have tried. I used garlic instead of shallot (didn't have any) and it turned out great. I cooked the entire time in the oven and it was so ...

This was my first attempt with making fish ever. It was delicious. I did make some changes in order to add flavor and cut fat. I used fresh dill and thyme (double the dry amounts) per reviewe...

This is so good! I did like some of the other reviewers and baked the salmon the whole time. I made the sauce separately and served over the salmon. I used the 2 TBS. of butter with the shall...

This was AWESOME. I revised slightly - I used milk in place of the cream and garlic in place of the shallots - due to not having these ingredients available. I also added about a tablespoon of...

I just finished my plate and WOW. It was great! I did use only about half the amount of butter. The taste was very much like the sauce you get with the herb crusted salmon at Cheesecake Factory....

I see how this sauce would be fantastic, but dear lord, what's with all the butter?! I started with one small onion and one clove of garlic then proceeded with the sauce as suggested. It was ter...

My family loved this salmon. The sauce is absolutely delicious and would be nice with any kind of fish. I did use FRESH dill and thyme (double the amounts). This is the best -light and fresh ...

It is was great and very easy to prepare recipe. I would recommend using less butter as Salmon is already a fatty fish. I also did not have white wine and cooked it entirely without it, and it c...