One-Pan Creamy Lemon-Dill Salmon

Jan Valdez
Jan ValdezAssistant Recipe Producer at The Kitchn
I got into this field by spending 10 years working in Research & Development and Product Development test kitchens, testing new products and recipes. For nearly eight years, I was the Senior Culinary R&D Specialist at Weber headquarters, where all the grills are designed, engineered, and tested. I've helped launch numerous best-selling, top-rated grills across the globe (you should see my grill collection at home!). One of my proudest accomplishments happened years earlier, when I had the opportunity to visit the Good Housekeeping Institue in NYC after developing an award-winning Tropical Citrus Shrimp recipe that jumpstarted my career in test kitchens and food editing. Since then, I've worked at Serious Eats (one of my favorite food sites) and EatingWell as an updates editor. I'm passionate about both classic recipes and new, unique twists. I'm constantly learning and that's what makes food and cooking so fun (just ask me how to bake light and airy pavlovas on the grill – I've tested them countless times!).
published Apr 25, 2024
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overhead shot of four pieces of salmon in a creamy lemon dill sauce, in a cast iron pan, topped with lemon wheels
Credit: Photo: Alex Lepe; Food Styling: Brett Regot

Seared salmon fillets take on maximum flavor with this delicious sauce.

Serves4

Prep10 minutes to 15 minutes

Cook10 minutes to 15 minutes

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overhead shot of four pieces of salmon in a creamy lemon dill sauce, in a cast iron pan, topped with lemon wheels
Credit: Photo: Alex Lepe; Food Styling: Brett Regot

If you’re looking for a quick and easy one-skillet dinner, this creamy lemon-dill salmon recipe fits the bill perfectly. Salmon fillets are pan-seared on the stove until golden-brown, then served with a creamy sauce (made in the same pan!) that’s brightened up with lemon and fresh dill.

The best part is that it’s ready in under 30 minutes, making it a great fit for busy weeknights. It’s also fancy enough to serve guests on those special occasions when you need something delicious, but not too complicated. 

Why You’ll Love It

  • It comes together entirely in one pan. One skillet is all you need to make tender, flaky seared salmon fillets in a super-flavorful creamy lemon-dill sauce.
  • The sauce is creamy, but not too rich. Using half-and-half tastes decadent without being too heavy. Lemon and dill balance out the sauce, giving it a bright, fresh flavor.

Key Ingredients in Creamy Lemon-Dill Salmon

  • Salmon fillets: You can use skinless or skin-on salmon fillets (for crispy skin!)
  • Shallot and garlic: These aromatics are the base of the pan sauce.
  • Half-and-half: It’s richer than milk, but not quite as heavy as cream, providing the perfect balance for this dish.
  • Lemon: Lemon juice and lemon zest brighten up the sauce.
  • Fresh dill: Chopped fresh dill amps up the flavor.

How to Make Creamy Lemon-Dill Salmon

  1. Pan-sear the salmon. Sear the salmon fillets in a hot skillet until golden-brown, then flip and continue cooking on the other side. Transfer the salmon to a plate.
  2. Add the shallot and garlic. Reduce the heat to low, add the butter, and cook the shallot and garlic until softened. Add the flour and cook for a minute more.
  3. Make the sauce. Whisk in the half-and-half and broth and bring to a simmer. Simmer until the sauce is thickened enough that it coats the back of a spoon. Stir in the lemon zest, lemon juice, and dill.
  4. Finish the dish. Return the salmon to the pan and simmer for a minute for the flavors to meld. Garnish with the lemon slices and serve.

What to Serve with Creamy Lemon-Dill Salmon

This tasty salmon recipe pairs well with a number of side dishes (make sure to enjoy every bit of the creamy lemon-dill sauce!). Here are a few of my favorites.

Comments

Creamy Lemon-Dill Salmon Recipe

Seared salmon fillets take on maximum flavor with this delicious sauce.

Prep time 10 minutes to 15 minutes

Cook time 10 minutes to 15 minutes

Serves 4

Nutritional Info

Ingredients

  • 1

    small shallot

  • 2 cloves

    garlic

  • 1

    large lemon

  • 1/4 small bunch

    fresh dill

  • 4

    (6-ounce) skinless or skin-on salmon fillets

  • 1 1/2 teaspoons

    kosher salt, divided

  • 1/2 teaspoon

    freshly ground black pepper, divided

  • 1 tablespoon

    olive oil

  • 2 tablespoons

    unsalted butter

  • 2 tablespoons

    all-purpose flour

  • 1 cup

    half-and-half

  • 1/2 cup

    low-sodium chicken or vegetable broth

Instructions

  1. Finely chop 1 small shallot (about 2 tablespoons) and mince 2 garlic cloves. Finely grate the zest of 1 large lemon (about 1 tablespoon). Halve the lemon and cut 4 thin slices from one half; set the slices aside for garnish. Juice the remaining lemon half (about 3 tablespoons). Pick the fronds from 1/4 small bunch fresh dill and finely chop until you have 2 tablespoons.

  2. Pat 4 (6-ounce) salmon fillets dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.

  3. Heat 1 tablespoon olive oil in a large nonstick frying pan over medium-high heat until shimmering. Add the salmon skin-side down and sear undisturbed until golden-brown on the bottom, about 4 minutes. Flip and continue to cook until an instant-read thermometer inserted into the middle of the thickest fillet registers 120°F to 130°F for medium-rare, or 135°F to 145°F if you prefer it more well-done, 2 to 4 minutes more. Transfer skin-side up to a plate.

  4. Reduce the heat to low and add 2 tablespoons unsalted butter. When melted, add the shallot, garlic, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Cook, stirring occasionally, until just starting to soften, about 30 seconds. Add 2 tablespoons all-purpose flour, stir to evenly coat the shallots and garlic, and cook for 1 minute more.

  5. Add 1 cup half-and-half and 1/2 cup low-sodium chicken or vegetable broth, and whisk until smooth. Bring to a simmer over medium-low heat. Simmer until the sauce is thickened enough that it coats the back of a spoon, about 1 minute. Add the lemon zest, lemon juice, and dill, and stir to combine. Return the salmon to the pan skin-side up, nestling the pieces in the sauce. Simmer for 1 minute to meld the flavors. Garnish each piece with a reserved lemon slice and serve immediately.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.

Filed in:
Main Dish
seafood
Meal Plan
stovetop
budget
dinner