Description
A simple and delicious baked salmon recipe served with a creamy lemon dill sauce, perfect for a quick weeknight dinner.
Ingredients
- 4 (6 oz) salmon fillets, skin-on or skinless
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- ½ cup dry white wine or chicken broth
- 2 tbsp fresh lemon juice, plus lemon slices for garnish
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1 tsp dried dill (or 1 tbsp fresh dill, chopped)
- ½ cup heavy cream
- 2 tbsp unsalted butter, cut into small cubes
Instructions
- Preheat your oven to 425°F (220°C).
- Season the salmon fillets generously with salt and pepper. Place them skin-side down on a baking sheet.
- Bake the salmon in the preheated oven for 12-15 minutes, or until cooked through and easily flakes with a fork. Cooking time will vary based on thickness.
- While the salmon bakes, prepare the dill sauce: In a small saucepan, combine the white wine (or broth), lemon juice, minced shallot, and minced garlic. Bring to a boil over medium heat.
- Reduce the heat to medium-low and simmer until the liquid has reduced by about half, which should take approximately 10 minutes.
- Whisk in the dried dill and heavy cream. Continue to simmer gently, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
- Remove the saucepan from the heat. Gradually whisk in the cold butter cubes, one at a time, until they are fully emulsified into the sauce, creating a smooth, glossy consistency.
- Taste the sauce and adjust seasoning with salt and pepper as needed.
- Serve the baked salmon with a generous spoonful of the lemon dill cream sauce. Garnish with fresh lemon slices and additional fresh dill, if desired.
Notes
- Cooking time for salmon may vary based on the thickness of the fillets.
- Use fresh dill instead of dried for enhanced flavor if available.
- This recipe is gluten-free and suitable for those avoiding gluten.