Salmon in Lemon-Dill Sauce recipe

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Ingredients

4 (5 ounce) salmon fillets
5 tablespoons fresh lemon juice, divided
¾ teaspoon dried dill weed
¾ teaspoon lemon pepper
10 tablespoons butter, divided
1 shallot, minced
1 tablespoon white wine vinegar
5 tablespoons white wine, divided
½ cup heavy cream
½ cup milk
½ teaspoon dill weed
1 teaspoon parsley
1 teaspoon dried thyme
salt and white pepper to taste

Nutrition Info

668.2 calories
carbohydrate: 7 g
cholesterol: 211.8 mg
fat: 53.6 g
fiber: 0.4 g
protein: 34.1 g
saturatedFat: 28.1 g
servingSize: -
sodium: 391.5 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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.

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