Happy Saturday, everyone!
This is one of those recipes that is elegant enough for entertaining, but easy enough for a weeknight. It’s my famous Pan Seared Salmon with Lemon Dill Cream Sauce. My mother, who is an excellent cook, begs me to make this for her when I see her. One of my friends said something I found rather humorous. She said, “you know your recipe is good when your mom asks YOU for the recipe.” It’s true–most of the time, it’s the other way around. We always want our family members to pass down their secrets for which we cannot trade.
This salmon is so good that I’ve made it twice in a row this week! Many of my Instagram followers have been asking for the recipe. I did a demonstration on my story, so now I figured it would be best to write it down so you can enjoy it as often as I do!
P.S: If you’re following the low-carb or Keto diet, this will fit in well with your macros.
Ingredients (two servings)
- 2 Norwegian, skin-on salmon filets (or any salmon you can find), ideally 10 ounces (5 ounces per serving–you can make the recipe if they’re smaller, but this is the best amount!)
- 1 bunch of fresh dill (2-3 tablespoons should be minced!)
- 1 lemon (half for slicing, half for juicing)
- Heavy Cream (1/4 cup to 1/2 cup)
- Butter (1 tablespoon)
- Extra Virgin Olive Oil (1 teaspoon)
- Salt and Pepper, to taste
- Paper towel dry excess moisture from salmon on both sides. Blot generously until very dry!
- Season skin side up with freshly cracked salt and pepper.
- Preheat a saute pan on medium-low heat for 2-3 minutes.
- Next, drizzle a little olive oil (maybe a teaspoon), and grab a paper towel to evenly coat the pan for a good sear.
- Once the oil is heated, place salmon skin side down and sear 3-5 minutes.
- While the skin is cooking, put salt and pepper on the flesh side. Use your fingers/fork to gently press down to create contact with the pan. This will ensure you have a crispy sear on both sides!
- Once the time is up, look carefully underneath to look at the skin to ensure it’s golden brown and crispy!
- Once the skin is cooked as described above, flip over and cook the flesh side for 3-5 minutes. Like before, use your fingers or fork to press the salmon down to create a good sear! You know you’re ready to flip when you have a golden brown sear fully across.
- Remove salmon from pan and place on cutting board.
- Let the pan cool down. Once cooled, wipe out the excess oil with a paper towel. You will be using the same pan to make your sauce.
- In the same pan, melt a tablespoon of butter and whisk about 1/4 cup of cream (add up to 1/2 cup, depending on your preference).
- Increase the heat slightly and whisk constantly to thicken.
- Once the sauce thickens, lower the heat to low and add the juice of half a lemon, 1-2 tablespoons of freshly minced dill, and salt and pepper to taste. Continue to whisk sauce occasionally.
- Put salmon back into the pan with sauce and squeeze more lemon on top of fish (use the other half of the lemon that was cut from before).
- Garnish with lemon slices and fresh dill on top and enjoy!