Pan-Seared Salmon with Dill Cream
Golden seared salmon fillets rest on a silky vegetable cream sauce brightened with fresh dill and lemon, a fast dinner that still feels special.
This dish grew out of wanting to dress up a plain weeknight salmon fillet without much extra effort. The trick is building the sauce in the same skillet the fish rested in, so the browned bits melt into the cream instead of going to waste. Spoon it over rice or with crusty bread to catch every last bit of sauce.
Ingredients
Method
Tap a number to mark a step donePat the salmon fillets completely dry with paper towels, then season both sides evenly with the kosher salt and black pepper.
Melt half the butter in a large skillet over medium-high heat and sear the salmon skin-side down for 4 minutes until deeply golden.
Flip the fillets, cook 2 more minutes until just opaque at the center, then transfer to a plate and tent loosely with foil.
Add the remaining butter to the skillet along with the carrot, celery, and shallot, and cook for 4 minutes, stirring often, until softened.
Pour in the white wine and simmer for 2 minutes, scraping up the browned bits from the bottom of the pan.
Stir in the heavy cream and half the dill, then simmer for 3 minutes until the sauce thickens slightly and coats the back of a spoon.
Return the salmon to the skillet, spoon the sauce over the top, and warm through for 1 minute.
Finish the dish with the lemon zest, lemon juice, and remaining dill, stirring gently into the sauce before serving right away while everything is still hot.
Kitchen note
Leftover sauce keeps well on its own for up to 2 days in the refrigerator; store it separately from the fish and reheat gently over low heat so the cream does not break.
