Lemon-Dill Salmon with Lemon-Dill Sauce
Flaky salmon fillets with a bright lemon-dill crust, served with a creamy dill sauce for a refreshing weeknight meal. This american-inspired one pot ready in about 22 minutes blends (6 oz each), skin-on salmon fillets, zested and juiced lemon, chopped fresh dill into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 4 (6 oz each), skin-on salmon fillets
- 1, zested and juiced lemon
- 3 tbsp, chopped fresh dill
- 2 tbsp olive oil
- 1 tbsp all-purpose flour
- 1/4 cup heavy cream
- 1 tbsp, chopped dill
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat 4 salmon fillets dry and season with 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp lemon zest, and 1 tbsp chopped dill.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium-high. Place salmon skin-side down and cook for 4-5 minutes until skin is crisp, then flip and cook 3-4 minutes more.
- Step 3: Remove salmon and keep warm. Add 1 tbsp olive oil to skillet, then stir in 1 tbsp flour to form a paste. Whisk in 1/4 cup heavy cream and remaining 1 tbsp dill, cooking for 2 minutes until thickened.
- Step 4: Stir in 1 tbsp lemon juice and 1 tbsp lemon zest. Pour sauce over salmon and garnish with extra dill.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Salmon with Lemon-Dill Sauce take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Lemon-Dill Salmon with Lemon-Dill Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Lemon-Dill Salmon with Lemon-Dill Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Dill Salmon with Lemon-Dill Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Dill Salmon with Lemon-Dill Sauce?
American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect for date night! The salmon melted off the bone and the sauce had the ideal tang without overpowering the fish.
- ★★★★☆
Loved the flavors, but my dill was too pungent—next time I'll halve the amount. Still a family favorite.
- ★★★★☆
Made this for my kids' dinner party—everyone devoured it! Sauce was a bit thin, but I added extra lemon zest to fix it.
