Flaky salmon is served with a creamy and savory lemon-dill sauce. This sophisticated meal comes together super fast and is sure to impress!
One of my favorite things to order when I’m out at a restaurant is salmon. It’s such a versatile fish that pairs well with so many different flavors. Mustard glazed, italian-style, thai-style, and simply broiled … just to name a few. Lemon and dill seems to be one of the most common flavor pairings that I see on restaurant menus. For good reason, of course – it’s delicious!
The best part of lemon dill salmon? It couldn’t be any easier to make at home! It only requires a few ingredients and about 10 minutes of your time. A sophisticated and impressive meal that is achievable on a weeknight!
It only takes 7 ingredients to make this elegant dish (not including the salt, pepper, and olive oil). First up is the salmon. I like to buy frozen wild caught filets that are vacuum sealed in individual pouches. You can certainly use fresh if you have access, but most fish counters display “fresh” salmon that was previously frozen. Wild salmon has a very short season, so the chances of getting fresh are slim.
Farm-raised salmon is readily available, so feel free to use that if you like. It’s cheaper than the wild caught, easier to find fresh, and just as good. I’ve used both with great results. So, use whichever you prefer!
All you have to do for this recipe is season up the salmon filets and cook it in a sauté pan for a few minutes per side. Once it flakes easily with a fork, it’s done!
While you’re salmon is cooking, you can whip up the sauce. I promise it’s really fast! First, let me tell you that I’ve spent years trying to make a really good lemon dill sauce. This is Kyle’s favorite way to eat salmon and I could never get it to come close the restaurant version he loved so much. It seems simple enough when you taste it – heavy cream, lemon and dill. Right? Wrong.
I tried cream based sauces, butter based, a full on béarnaise sauce… all fails. They were good, but something was always missing. I had just about given up when it hit me. Mascarpone cheese! It has a thicker consistency than butter and has a nice tang to it. I quickly got to work and it came out perfect! Kyle loved it (even though he claims he hates mascarpone cheese).
Now, I don’t know that this is actually how they make it in the restaurants.. I still suspect a béarnaise sauce to be the base, but that’s so finicky to make. This way gives you that same flavor, but so much easier and it’s foolproof. All you have to do is combine the mascarpone cheese with a little heavy cream, fresh dill, dijon mustard, and lemon juice. Once it’s warmed through you’r ready to go!
The creamy lemon dill sauce goes perfectly with the salmon without being overpowering. It’s really the perfect combination especially if you aren’t a big salmon fan. The sauce helps to mellow the rich flavor of the salmon that those of you new to salmon may not be fond of. So, all you salmon haters out there need to give this recipe a try!
I think this dish would be perfect to serve at a dinner party. If you are leery to cook it on the stove, you can easily use your broiler. You’ll just have to increase the cooking time to about 10 minutes. I served mine with a simple green bean side dish, which is coming up next week – stay tuned for that!
- 2 (6 oz.) Salmon Filets
- Kosher Salt and Freshly Ground Black Pepper
- 1 Tablespoon Extra Light Olive Oil
- ¼ Cup Mascarpone Cheese
- 3 Tablespoons Heavy Cream
- 1 Teaspoon Dijon Mustard
- 2 Tablespoons Fresh Dill, finely chopped
- 1 Lemon, juiced
- Season the salmon filets with salt and pepper. Heat the olive oil over medium-high heat in a nonstick medium sauté pan.
- Cook the salmon 3-4 minutes per side or until opaque throughout (it will flake easily with a fork).
- While the salmon is cooking, combine the mascarpone cheese, heavy cream, mustard and fresh dill. Heat it over low heat until the mascarpone has melted and the sauce is hot. Don’t boil! Stir in the lemon juice and remove the sauce from the heat.
- Serve the salmon with the lemon-dill sauce.