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This creamy dill salmon recipe is quick, really simple, and elegant! Tender, flaky pan-fried salmon is coated in the most delicious and bright lemon dill cream sauce.

You may also like my Tomato Spinach Salmon Pasta or Easy Baked Salmon next.

creamy dill salmon plated with broccolini and lots of sauce

Why you’ll love it

Some of my favorite dishes are those that seem fancy but are really easy to make. This lemon dill salmon is definitely one of them! It’s ready in 30 minutes, and there’s really no mystery to how to perfectly cook salmon. It’s also a welcome change from chicken.

A classic dill sauce for salmon perfectly complements the juicy fish. It feels elevated and like something you’d get at a restaurant. This recipe is an excellent weeknight option, but it’s great for company too. Fresh garden dill really is the ultimate pairing with salmon!

What you’ll need

  • Salmon – we’re using fresh salmon filets
  • Garlic powder – along with salt & pepper, it infuses flavor right into the salmon
  • Flour – it gives a great crust on the fish and helps thicken the sauce
  • Olive oil and butter – for pan frying
  • Chicken broth – the base of the sauce. You could use a dry white wine like pinot grigio or sauvignon blanc if you prefer for a touch of elegance.
  • Lemon juice – it’s important to add a touch of acidity to brighten it up and balance the sauce
  • Dijon mustard – you don’t taste it specifically; it’s a savory flavor enhancer
  • Heavy cream – the taste and texture of real cream can’t be beat. It makes the sauce special.
  • Fresh dill – the star of the sauce for a punch of herby flavor
ingredients for salmon with dill sauce in prep bowls

Pro tip

You can use salmon with or without the skin. If you do happen to buy skin-on salmon but don’t want to eat the skin, you can just peel it right off once the fish is cooked.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

How to make salmon with dill sauce

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

pan searing salmon in a skillet and making dill sauce

Cut the salmon into four pieces, and season each with the garlic powder and salt & pepper. Dredge in the flour. In a skillet, heat up the oil and butter, and pan fry the fish on both sides until golden. Transfer to a plate. Add the broth, lemon, and Dijon.

creamy dill sauce in a skillet before and after adding in salmon

Stir until the mustard is incorporated, and let bubble gently for a minute or two. Add the heavy cream and dill, stirring well. Return the salmon, and continue simmering until the sauce has reduced and the fish is cooked through.

Helpful tips

  • The best way to know when salmon is done is by watching the fish change color. It moves up through the fish as it cooks, so you’ll always have an idea when it’s getting close to being done.
  • If it’s sticking, just give it more time to release naturally.
  • Salmon thickness varies, so if your salmon is a bit thicker and not done after the suggested cooking time, just add another few minutes. You may want to reduce the heat so that the sauce doesn’t thicken too much.

Substitutions and variations

  • I’d caution against substituting the cream since the acid in the lemon is pretty likely to curdle the sauce if you use something like milk or half-and-half, and it also won’t taste as intended.
  • Can’t find fresh dill? You can use dried. I’d start with 1 teaspoon and then add more if needed since it is more concentrated.
  • You could throw in any other fresh herbs you happen to have on hand as well!

What to serve with dill salmon

Leftovers and storage

  • I prefer to eat seafood fresh, but store leftovers for 2-3 days in the fridge in an airtight container.
  • Reheat slowly over a very low heat. You don’t want the fish to dry out or the sauce to separate.
  • I don’t recommend freezing creamy sauces.
lemon dill salmon in a copper skillet

If you made this salmon with a dill sauce, please leave a star rating and review below! I love hearing from readers. Tag me on Instagram if you made this or any S&L recipe.

extreme close-up of creamy dill salmon
4.96 from 70 votes

Creamy Dill Salmon

This creamy dill salmon recipe is quick, really simple, and elegant! Tender, flaky pan-fried salmon is coated in the most delicious and bright lemon dill cream sauce.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 1 pound fresh salmon cut into 4 pieces
  • 1/4 teaspoon garlic powder
  • Salt & pepper to taste
  • Flour for dredging
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup chicken broth or dry white wine
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1 cup heavy/whipping cream
  • 1 tablespoon fresh dill chopped finely

Instructions 

  • Cut your salmon into 4 pieces. Sprinkle each piece with the garlic powder and season with salt & pepper. Coat each piece in flour on all sides.
  • Add the olive oil and butter to a skillet over medium-high heat. When the pan is hot, add the fish. Cook the salmon for 3-4 minutes/side or until it's nicely browned. Don't overcook – the salmon shouldn't be cooked fully yet. Remove the fish to a plate and set it aside.
  • Add the chicken broth, lemon juice, and Dijon mustard to the skillet. Stir until the mustard has been incorporated, and let it bubble for 1-2 minutes.
  • Add the cream and dill to the pan and give it a good stir.
  • Place the salmon back in the pan and let it cook for another 5 minutes or so until the sauce has thickened a bit and the fish has cooked through. Season with extra salt & pepper if needed. I like to serve it with fresh chopped parsley and a squeeze of lemon juice over the fish.

Notes

  • If you want to use dried dill, I’d start with 1 teaspoon and work your way up from there. 
  • Salmon thickness varies, and the suggested timing is for salmon that’s about 1″ thick. For thinner pieces, you may want to decrease cooking time.
  • I don’t recommend subbing the cream for half-and-half or milk since the lemon may curdle the sauce.

Nutrition

Calories: 425kcal, Carbohydrates: 2g, Protein: 24g, Fat: 36g, Saturated Fat: 17g, Cholesterol: 151mg, Sodium: 212mg, Potassium: 624mg, Sugar: 1g, Vitamin A: 1007IU, Vitamin C: 3mg, Calcium: 52mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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178 Comments

  1. Erica M says:

    5 stars
    I just made this salmon dish for my mother for her 80th birthday! I had never made it before and it came out absolutely perfect. We did it with oven roasted asparagus and brown rice. Your instructions and the use of the fresh herbs made this so simple and delightfully tasteful! Thank You

    1. Natasha says:

      That’s great!! I’m so happy that it worked out! Thanks for letting me know! XO

  2. Lisa M Ascalon says:

    do you think you can use sour cream instead of heavy cream ?

    1. Natasha says:

      Hi Lisa! You could try. It’ll of course have a more tangy flavor. I’d try to keep the heat fairly low when making the sauce because sour cream can curdle more easily. Let me know if you do try!

  3. Jen Penman says:

    Loved this! We donโ€™t usually cook salmon so I was a little nervous going into it, but it was delicious!! Loved the creamy dill sauce.

    1. Natasha says:

      I’m so happy it worked out, Jen!! ๐Ÿ™‚

  4. Collette Vaughan says:

    5 stars
    Hi there! Loved this recipe tonight! So did my 8YO son. ๐Ÿ™‚

    Have you considered putting nutrition information on your recipes??

    Thanks!

    1. Natasha says:

      Wonderful! ๐Ÿ™‚ I do have nutrition info on some of them. I debate putting the info on the “less healthy” recipes because I don’t want to deter people from making something that’s delicious. Calories can be emotional for some people vs. just pure data, you know what I mean? Life is about balance, so I figure if people want a creamy recipe, they should just enjoy it without worrying about it.

  5. Hector says:

    5 stars
    Oh wow. Iโ€™ve never seen (or thought of it myself) a recipe that calls to flour salmon before searing it. What a great idea to crisp up the outside. [link deleted] Thanks for the awesome recipe!

  6. Lexi says:

    It’s another hit. This has become one of my go-to recipe blogs! Keep it up girl.

    1. Natasha says:

      Woo hoo!! Thanks so much, Lexi! XO

  7. Adele says:

    5 stars
    So delicious! Followed the recipe exactly and love it! Thank you!

    1. Natasha says:

      Excellent! Thanks for letting me know! ๐Ÿ™‚

  8. Lisa says:

    Hi! Really elegant recipe! I will be trying this for a meal prep idea by adding veggies. Is there any way I can get the nutritional value? It would really help me out

    1. Natasha says:

      Hi! Sorry, I don’t have it right now, but weighing the actual ingredients you use and adding it to My Fitness Pal or similar would be an option.

  9. Brittanny says:

    5 stars
    I made this for my boyfriend tonight, it was so delicious! I got to make a nice meal for my family. It was quick, easy, & healthy. We had clean plates all around. I just stopped at the store on my lunch break to grab fresh salmon & dill and we were on! I used white wine instead of chicken broth, fantastic! Thanks for the great recipe!

    1. Natasha says:

      I’m so happy that it was a hit, Brittanny! ๐Ÿ™‚ Thanks for letting me know!

  10. Ari Benjamin says:

    5 stars
    I made this creamy dill salmon with oven roasted cauliflower the other night for dinner and it was AMAZING. The recipe was super easy to follow and it turned out delicious! I would like to eat this every week for the rest of my life please and thank you!

    1. Natasha says:

      I’m soo happy to hear that!! Thanks so much for leaving me a comment! XO