Baked Salmon Creamy Dill Sauce (Printable)
Flaky salmon fillets served with a rich and zesty dill lemon cream sauce.
# What You'll Need:
→ Fish
01 - 4 salmon fillets, skin-on or skinless, approximately 5.3 to 6.3 ounces each
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Creamy Dill and Lemon Sauce
05 - 1 tablespoon unsalted butter
06 - 2 garlic cloves, finely minced
07 - 6.8 fluid ounces heavy cream
08 - Zest of 1 lemon
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons fresh dill, finely chopped, plus extra for garnish
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey (optional)
13 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Set the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry. Place them skin-side down on the baking sheet. Brush with olive oil and season both sides with salt and pepper.
03 - Bake the salmon for 12 to 15 minutes until cooked through and opaque in the center.
04 - Melt the butter in a saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
05 - Pour in the heavy cream and bring to a gentle simmer. Stir in lemon zest, lemon juice, Dijon mustard, and honey if using. Simmer for 2 to 3 minutes, stirring occasionally.
06 - Add chopped dill and season with salt and pepper to taste. Remove from heat.
07 - Transfer the salmon to plates, spoon the warm sauce over each fillet, garnish with extra dill and lemon slices if desired, and serve immediately.
# Expert Tips:
01 -
- It looks restaurant-quality but comes together in 30 minutes, which means you can actually make this on a Wednesday night without stress.
- The sauce is bright and tangy without being heavy, so you feel satisfied but not weighed down.
- Salmon gets a bad reputation for being finicky, but this method keeps it moist and forgiving every single time.
02 -
- Salmon continues cooking after you pull it out of the oven, so take it out a tiny bit before it looks fully done or you'll end up with something chalky.
- If your cream sauce breaks or looks separated, don't panic—remove it from heat immediately and whisk in a splash of cold cream or a dollop of crème fraîche to bring it back together.
- The dill must be fresh; dried dill tastes like hay and will disappoint you, so save this recipe for when you have access to the real thing.
03 -
- Room-temperature salmon cooks more evenly than cold salmon straight from the fridge, so pull it out 10 minutes before baking and you'll get better results.
- Taste the sauce before it goes on the plate; this is your only chance to adjust the salt, lemon, or honey without interrupting the meal.