Salmon with Dill Sauce
In many ways, salmon is a lot like chicken. It’s a great source of protein and you can have it a million different ways—basted in teriyaki sauce, blackened and seared, glazed in brown sugar, baked with veggies in a foil packet—the list goes on and on. If this versatile, flaky fish is one of your go-tos, give this Salmon with Dill Sauce recipe a try to add a boost of creamy flavor in a pinch.
You probably already know that salmon is rich in omega-3 fatty acids, but what exactly does that mean for your health? Well, omega threes are considered an essential fat, one that your body can’t produce. So by eating foods like salmon, walnuts, and brussels sprouts, you’re actually eating your way to a better you. These foods are associated with decreased inflammation, lowered blood pressure, a reduced risk of cancer, and improved arterial function. And if that’s not a win for the dinner table, I don’t know what is.
Beyond the numerous health benefits, salmon tastes great, especially when it’s prepared the right way. Read: don’t overcook it.
For this simple dish, you’re just seasoning the salmon with salt and pepper, searing it and mixing up a quick sauce to smother and cover the fish. Because the savory sauce can be served on the side, this recipe is picky-eater approved. If your child or partner prefers plain salmon over salmon served with a fancy creamy dill sauce, just let them skip spooning it over top—that just means there will be more for you.
To make this recipe a complete meal, I like to serve it with roasted asparagus. I squeeze a bit of lemon over the skinny green stalks, sprinkle them with salt, pepper, and olive oil and pop them in the oven. While they’re still pipping hot, I dust them with shredded parmesan cheese for a little extra flavor.
Regardless of what you choose to serve it with, this dish looks down-right impressive, aka feel free to tell your SO you spent all day slaving away to put supper on the table. (Don’t worry, your secret is safe with me!)
Salmon with Dill Sauce
Prep time: 10 minutes
Cook time: 15 minutes
1 salmon filet (1 and 1/3 pounds)
2 tablespoons butter
2 tablespoons olive oil
2-3 stalks of green onion (optional)
1/4 cup sour cream
1/4 cup mayonnaise
1 teaspoon horseradish
1 teaspoon fresh dill
1/4 teaspoon garlic salt
To make the creamy dill sauce, combine the sour cream, mayonnaise, horseradish, fresh dill, 1 teaspoon lemon juice, and salt and pepper to taste. Set aside or if making ahead, let it chill in the fridge.
Season salmon to taste with salt and pepper. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat. Place salmon skin side down in the pre-heated skillet. Let the filet cook for 7 and a half minutes per side. Remove from pan and squeeze 2-3 wedges of lemon over salmon. To plate, spread dill cream sauce on top of salmon and add sliced lemon as well as chopped green onions (if desired).