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Pan-Seared Salmon with Lemon Dill Cream Sauce

Pan-Seared Salmon with Lemon Dill Cream Sauce

Dinner
Prep Time
15min
Cook Time
20min
Servings
3
Calories
520
Chef's Note

For the best results, bring your salmon to room temperature for about 15 minutes before cooking. This ensures more even cooking. If you prefer a thicker sauce, you can whisk in 1/4 tsp of xanthan gum at the end of cooking. The sauce also works beautifully with other proteins like chicken or white fish.

Tags
keto
salmon
seafood
dinner
low-carb
gluten-free
quick weeknight
high-protein
Ingredients

  • 3 6-oz fillets salmon fillets

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 2 tbsp olive oil

  • 2 tbsp unsalted butter

  • 1 medium, minced shallot

  • 2 cloves, minced garlic

  • 3/4 cup heavy cream

  • 1/4 cup chicken broth

  • 2 tbsp fresh lemon juice

  • 1 tsp lemon zest

  • 2 tbsp, chopped fresh dill

  • 1 tsp dijon mustard

  • 1 tbsp, drained capers

  • 1 lemon, sliced thin lemon slices

Instructions
  • 1

    Pat the salmon fillets dry with paper towels. Season both sides with 1 tsp of salt and 1/2 tsp of black pepper.

  • 2

    Heat a large skillet over medium-high heat. Add 2 tbsp of olive oil.

  • 3

    Once the oil is hot and shimmering, place the salmon fillets skin-side down in the pan. Cook for 4-5 minutes until the skin is crispy.

  • 4

    Carefully flip the salmon and cook for another 3-4 minutes until the fish is cooked through but still slightly pink in the center. The internal temperature should reach 125°F (52°C) for medium doneness.

  • 5

    Transfer the salmon to a plate and tent with foil to keep warm.

  • 6

    In the same skillet, reduce heat to medium and add 2 tbsp of butter.

  • 7

    Add the minced shallot and sauté for 2 minutes until translucent.

  • 8

    Add 2 minced garlic cloves and cook for 30 seconds until fragrant.

  • 9

    Pour in 1/4 cup of chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

  • 10

    Add 3/4 cup of heavy cream, 2 tbsp of lemon juice, and 1 tsp of lemon zest. Bring to a gentle simmer.

  • 11

    Stir in 1 tsp of dijon mustard and 1 tbsp of capers. Simmer for 3-4 minutes until the sauce begins to thicken.

  • 12

    Remove from heat and stir in 2 tbsp of chopped fresh dill, reserving a little for garnish.

  • 13

    Taste the sauce and adjust seasoning if needed.

  • 14

    Place the salmon fillets on serving plates, spoon the sauce over the top, and garnish with remaining dill and thin lemon slices.

Nutrition Information (per serving)
520
Calories
35g
Protein
5g
Carbs
40g
Fat
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