Baked Salmon Creamy Dill Sauce (Printable version)

Flaky salmon topped with a rich, tangy dill and lemon cream sauce. Ready in 30 minutes.

# What you need:

→ Fish

01 - 4 salmon fillets (5.3–6.3 oz each), skin-on or skinless
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Creamy Dill and Lemon Sauce

05 - 1 tablespoon unsalted butter
06 - 2 cloves garlic, finely minced
07 - 3/4 cup heavy cream
08 - Zest of 1 lemon
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons fresh dill, finely chopped (plus extra for garnish)
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey (optional)
13 - Salt and pepper, to taste

# How To:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry and place skin-side down on the prepared baking sheet. Brush with olive oil and season both sides with salt and pepper.
03 - Bake the salmon for 12 to 15 minutes, until just cooked through and opaque in the center.
04 - While salmon bakes, melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
05 - Pour in heavy cream and bring to a gentle simmer. Stir in lemon zest, lemon juice, Dijon mustard, and honey if using. Simmer for 2 to 3 minutes, stirring occasionally.
06 - Add chopped dill and season with salt and pepper to taste. Remove sauce from heat.
07 - Remove salmon from oven, transfer to plates, and spoon warm creamy dill and lemon sauce over each fillet. Garnish with extra dill and lemon slices if desired.

# Expert Advice:

01 -
  • Salmon is packed with omega-3s but tastes indulgent enough to feel like you're treating yourself.
  • The dill and lemon sauce transforms simple baked fish into something elegant in about twenty minutes.
  • It works just as well for impressing guests as it does for a quiet night at home.
02 -
  • Don't skip patting the salmon dry; it's the difference between a golden exterior and one that steams in its own moisture.
  • If your sauce looks like it's breaking or separating, pull it off heat immediately and whisk in a splash of cold cream or a spoonful of Greek yogurt to bring it back together.
  • Lemon zest makes a huge difference; the oils in the skin add complexity that juice alone cannot provide.
03 -
  • Invest in fresh dill from the grocery store rather than using dried; the flavor difference is enormous and worth the extra trip.
  • Buy salmon from a fishmonger if you can—they'll tell you if it's fresh, and it tastes noticeably better than pre-packaged fillets.

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