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Creamy Dill Salmon

Creamy Dill Salmon

Creamy Dill Salmon

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
Large Skillet
2
Cutting Board
3
Knife
4
Whisk
5
Measuring Cups
6
Measuring Spoons

Ingredients

Main

  • 1
    1.5 lb Salmon fillets
  • 2
    1 whole Lemon
  • 3
    2 cloves Garlic cloves

Sauce

  • 1
    0.5 cup Heavy cream
  • 2
    0.25 cup Fresh dill
  • 3
    2 butter tablespoons
  • 4
    0.5 cup Dry white wine
  • 5
    0.25 cup Chicken broth
  • 6
    0.25 tablespoon All-purpose flour
  • 7
    0.25 teaspoon Salt
  • 8
    0.25 teaspoon Black pepper

Directions

1

Prepare the Salmon

Pat the salmon fillets dry with paper towels. This helps them get a nice sear. Season both sides of the fillets with salt and pepper.

2

Prep Aromatics

Mince the garlic cloves. Slice the lemon into thin rounds for later use.

3

Start the Sauce Base

Melt butter in a large skillet over medium heat. Be careful as the pan may become hot. Add the minced garlic and cook for about 30 seconds until fragrant.

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4

Make a Roux

Sprinkle the flour over the garlic and butter mixture and cook for about 1 minute, stirring constantly with a whisk. This creates a 'roux,' a base for the sauce that helps it thicken. Make sure the flour is mixed in thoroughly and there are no lumps.

5

Add Wine and Broth

Pour the white wine and chicken broth into the skillet, stirring constantly. Bring to a simmer and cook until the sauce has slightly thickened, about 3-5 minutes. Stirring prevents the sauce from scorching on the bottom of the pan.

6

Finish the Cream Sauce

Reduce the heat to low and add the heavy cream. Stir until the sauce is smooth and creamy. Add the fresh dill, salt, and pepper. Simmer gently for another minute to allow the flavors to meld.

7

Add Salmon and Lemon

Carefully place the salmon fillets into the creamy dill sauce. Arrange lemon slices around the salmon, allowing them to release their flavor into the sauce. Spoon some of the sauce over the salmon.

8

Simmer to Perfection

Cover the skillet and let the salmon cook gently in the sauce for approximately 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact time will depend on the thickness of your fillets.

9

Serve and Enjoy

Remove the skillet from the heat. Carefully take out the salmon fillets and arrange them on plates. Spoon the creamy dill sauce over the salmon. Garnish with extra fresh dill and serve immediately.

Recipe Tips

  • For best results, use fresh salmon fillets. If using frozen, thaw them completely before cooking.
  • If you don't have dry white wine, you can substitute with additional chicken broth or vegetable broth.
  • Adjust the amount of dill to your preference. Start with 1/4 cup and add more to taste.
  • Make sure not to overcook the salmon. It should be opaque and flake easily with a fork when done.
  • Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Avoid over heating to keep the salmon moist.
  • When handling raw salmon, be sure to clean your hands and any surfaces that came into contact with it to avoid cross-contamination.

Nutrition Facts (per serving)

Calories

520 kcal

Carbs

12g

Protein

40g

Fat

35g

Fiber

1g

Sugar

3g

Sat. Fat

18g

Sodium

500mg

Trans Fat

0.5g

Cholesterol

190mg

Potassium

700mg

Vitamin A

500%

Vitamin C

10%

Calcium

50%

Iron

2%

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