Pan-seared salmon finished in a proper creamy lemon and dill sauce. The sauce is kept thick and generous, just as we like it, and is perfect for spooning over potatoes and vegetables. A simple, dependable dinner made with everyday ingredients, naturally gluten and lactose free.
Why This Recipe Works
- Pan-searing builds flavour: Searing the salmon first gives it a light golden crust and enhances the overall flavour before it finishes in the sauce.
- A proper thick sauce: The cream is reduced until it’s rich and thick, so it clings to the salmon and works just as well over potatoes and vegetables.
- Lemon balances the richness: The lemon cuts through the cream, keeping the dish fresh and preventing it from feeling too heavy.
- Dried dill still delivers flavour: Even without fresh dill, dried dill gives a gentle, familiar flavour that works perfectly with salmon.
- Simple ingredients, reliable result: This is made with everyday ingredients and straightforward steps, making it an easy meal to return to.
Ingredient Notes
- Salmon fillets: You can use skin on or skinless fillets, both work well here. Aim for similar-sized pieces so they cook evenly.
- Lactose-free cream: Use a full-fat lactose-free cream for the best texture and flavour. This is what gives the sauce its richness and thickness.
- Garlic: One clove is enough to add flavour without overpowering the dish.
- Lemon: Both zest and juice are important — the zest adds depth, while the juice brings sharpness. Adjust to taste.
- Dried dill: Use around 2 teaspoons. Dried dill is more concentrated than fresh, so a little goes a long way.
How To Serve
- Serve the salmon with boiled potatoes and a selection of simply steamed vegetables such as broccoli, peas, green beans and carrots.
- Spoon plenty of the sauce over the salmon, then over the potatoes and vegetables — the sauce is a key part of the dish and is meant to be generous.
- This is a complete, balanced meal on its own, but it also works well with a simple green salad if you want something lighter alongside.
Storage
- Fridge: Store any leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat gently in a pan over low heat or in the microwave, adding a splash of cream if the sauce has thickened too much.
- Freezing: Not recommended, as cream-based sauces can split when thawed and reheated.
Pan-Seared Salmon with Creamy Lemon & Dill Sauce
Pan-seared salmon served with a proper creamy lemon and dill sauce, kept thick and generous. A simple, reliable dinner that’s naturally gluten and lactose free and perfect with potatoes and vegetables.
Ingredients
Method
- Pat the salmon fillets dry and season both sides with salt and pepper.
- Heat the olive oil in a large frying pan over medium-high heat.
- Add the salmon to the pan. If using skin-on fillets, place them skin-side down first. Cook for 3–4 minutes until lightly golden.
- Turn and cook for a further 2–3 minutes on the second side.
- Remove the salmon from the pan and set aside.
- Reduce the heat to medium. Add the minced garlic and cook for 30 seconds until fragrant, taking care not to brown it.
- Pour in the cream. Add the lemon zest, lemon juice, dried dill, salt and pepper.
- Allow the sauce to gently simmer for 6–8 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
- Return the salmon to the pan. Spoon the sauce over the top and simmer gently for 2–4 minutes, until the salmon flakes easily and is just cooked through.
- Serve with boiled potatoes and steamed vegetables, spooning extra sauce where preferred.
Notes
- The sauce should be thick and coating. If it reduces too much, loosen with 1–2 tablespoons of warm water.
- This recipe works with both skinless and skin-on salmon fillets. If using skin-on, cook skin-side down first to help it crisp slightly before turning.
- Lemon and dill can be adjusted to taste.
- The salmon is cooked when it is opaque and flakes easily with a fork.