One-Pan Creamy Lemon-Dill Salmon
Ingredients
- 1 small shallot
- 2 cloves garlic
- 1 large lemon
- 1/4 small bunch fresh dill
- 4 skinless or skin-on salmon fillets
6-ounce
- 1 1/2 teaspoons kosher salt
divided
- 1/2 teaspoon freshly ground black pepper
divided
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup half-and-half
- 1/2 cup low-sodium chicken or vegetable broth
Directions
- 1
Finely chop 1 small shallot (about 2 tablespoons) and mince 2 garlic cloves. Finely grate the zest of 1 large lemon (about 1 tablespoon). Halve the lemon and cut 4 thin slices from one half; set the slices aside for garnish. Juice the remaining lemon half (about 3 tablespoons). Pick the fronds from 1/4 small bunch fresh dill and finely chop until you have 2 tablespoons.
- 2
Pat 4 (6-ounce) salmon fillets dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
- 3
Heat 1 tablespoon olive oil in a large nonstick frying pan over medium-high heat until shimmering. Add the salmon skin-side down and sear undisturbed until golden-brown on the bottom, about 4 minutes. Flip and continue to cook until an instant-read thermometer inserted into the middle of the thickest fillet registers 120°F to 130°F for medium-rare, or 135°F to 145°F if you prefer it more well-done, 2 to 4 minutes more. Transfer skin-side up to a plate.
- 4
Reduce the heat to low and add 2 tablespoons unsalted butter. When melted, add the shallot, garlic, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Cook, stirring occasionally, until just starting to soften, about 30 seconds. Add 2 tablespoons all-purpose flour, stir to evenly coat the shallots and garlic, and cook for 1 minute more.
- 5
Add 1 cup half-and-half and 1/2 cup low-sodium chicken or vegetable broth, and whisk until smooth. Bring to a simmer over medium-low heat. Simmer until the sauce is thickened enough that it coats the back of a spoon, about 1 minute. Add the lemon zest, lemon juice, and dill, and stir to combine. Return the salmon to the pan skin-side up, nestling the pieces in the sauce. Simmer for 1 minute to meld the flavors. Garnish each piece with a reserved lemon slice and serve immediately.
One-Pan Creamy Lemon-Dill Salmon
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About this Recipe
Craving a sophisticated yet incredibly simple salmon dish that promises minimal cleanup? This One-Pan Creamy Lemon-Dill Salmon recipe delivers bright, tender flavors with the ultimate ease, perfect for any weeknight or special occasion.
Why This Recipe Works
This recipe shines through its brilliant one-pan approach, which means less time scrubbing dishes and more time enjoying your meal. The combination of fresh lemon, fragrant dill, and a luxurious creamy sauce—crafted from half-and-half, butter, and broth—creates a harmonious balance that elevates simple salmon to something truly special. It’s a complete meal solution designed for flavor and convenience.
What to Expect
Prepare for a delightful experience that tantalizes your senses. You'll enjoy flaky, tender salmon enveloped in a rich, velvety sauce infused with zesty lemon and the distinctive aroma of fresh dill. The delicate bite of shallots and garlic adds depth without overpowering the star ingredients. This dish is comforting yet vibrant, offering a balanced profile of savory and bright notes that will leave you feeling satisfied.
Customization & Variations
Feel free to adapt this versatile dish to your pantry. The recipe works beautifully with either skinless or skin-on salmon fillets, offering flexibility based on your preference. For the creamy sauce, while half-and-half provides a luscious texture, you could experiment with a lighter cream if preferred, though it might alter the richness. You can also swap between low-sodium chicken or vegetable broth based on what you have on hand or for a vegetarian adaptation (using vegetable broth).
Serving & Context
This elegant One-Pan Creamy Lemon-Dill Salmon is ideal for a quick family dinner or impressive enough to serve guests. It pairs wonderfully with simple sides like steamed green beans, roasted asparagus, or a light quinoa salad.