Flemish Herb-Poached Salmon with Lemon-Dill Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A delicate salmon fillet poached in aromatic herbs and citrus, served with a bright dill sauce that complements the fish without overpowering it. This Mediterranean-inspired seafood recipe, ready in about 30 minutes, pairs salmon fillets, fresh dill, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat salmon fillets dry with paper towels, then season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat. Place salmon skin-side down and cook for 3 minutes until golden, then flip and cook for 2 minutes.
  3. Step 3: Add 3 tbsp chopped dill, 1/2 cup white wine, 1/2 cup vegetable broth, and 1 tbsp lemon zest to the skillet. Reduce heat to low, cover, and poach for 8-10 minutes until salmon is opaque and flakes easily with a fork.
  4. Step 4: Remove salmon to a plate. Whisk 2 tbsp butter, 1/4 cup lemon juice, and 2 tbsp chopped chives into the pan juices. Simmer for 2 minutes until slightly thickened, then pour over salmon.
  5. Step 5: Garnish with remaining 1 tbsp dill and serve immediately.

Related recipes