Pan-Fried Salmon with Cream-Dill Sauce

5.0
(7)
7 Reviews
3 Photos

Salmon tastes great pan fried, and combined with this delicious creamy sauce with mustard and dill, it turns into a gourmet meal - and it's ready in 20 minutes to boot! You can use fresh or frozen salmon.

Submitted by Lena
Published on July 10, 2019
3
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts

Ingredients

  • 4 (4 ounce) fillets salmon

  • salt and freshly ground black pepper to taste

  • 1 ½ tablespoons lemon juice, divided

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • 1 tablespoon Dijon mustard

  • 1 tablespoon chopped fresh dill

  • ¾ cup heavy whipping cream, or to taste

Directions

  1. Season salmon with salt and pepper and sprinkle with some of the lemon juice.

  2. Heat a large skillet over medium-high heat. Melt butter and oil together in the hot skillet. Add salmon; pan-fry for 3 minutes. Flip and cook until salmon is almost cooked through, 3 to 5 minutes.

  3. Sprinkle remaining lemon juice onto one side of the pan. Add mustard and dill and mix. Pour in cream, mix with a spoon, and tilt pan so sauce runs around the salmon fillets. Cook for a few minutes until sauce thickens. Season with salt. Serve salmon with sauce.

Cook's Note:

If you're using frozen salmon, make sure to fully thaw it before cooking.

Nutrition Facts (per serving)

345 Calories
27g Fat
3g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 345
% Daily Value *
Total Fat 27g 34%
Saturated Fat 13g 66%
Cholesterol 127mg 42%
Sodium 246mg 11%
Total Carbohydrate 3g 1%
Total Sugars 0g
Protein 23g 47%
Vitamin C 4mg 4%
Calcium 47mg 4%
Iron 1mg 6%
Potassium 409mg 9%

* 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.

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