Tasty Crispy Skin Salmon With A Lemon Dill Cream Sauce

Ingredients

• 2 fillets Salmon Fillets (6‑8 oz each, skin on; pat dry with paper towel)
• to taste pinch Salt (Season salmon and sauce)
• to taste pinch Black Pepper (Freshly ground for best flavor)
• a pinch pinch Garlic Powder (Optional extra seasoning for salmon)
• 3 cloves Garlic (Finely minced for sauce)
• 3 tablespoons Fresh Dill (Stems removed, finely chopped)
• 1 lemon Lemon (Zest and juice)
• 5 tablespoons Olive Oil (Extra‑virgin; divided between sauce and searing)
• 1 tablespoon Unsalted Butter (Adds richness to the sauce)
• 1 cup Heavy Cream (35% milkfat for a silky sauce)
• 2 slices Lemon Slice (For garnish)
• 2 sprigs Dill Sprig (For garnish)

Instructions

1. Dry and Season Salmon

   Pat the salmon fillets dry with paper towels, then season both sides with salt, pepper, and a pinch of garlic powder.

   Time: PT5M

2. Mince Garlic

   Finely mince the three garlic cloves.

   Time: PT2M

3. Chop Fresh Dill

   Remove stems from a handful of dill and finely chop to make about three tablespoons.

   Time: PT3M

4. Zest and Juice Lemon

   Zest the lemon, then juice it, setting both aside.

   Time: PT2M

5. Heat Oil and Butter for Sauce

   Place a medium frying pan over medium heat, add 2‑3 tbsp olive oil, then add 1 tbsp butter and melt.

   Time: PT2M

   Temperature: medium

6. Sauté Garlic

   Add the minced garlic to the pan and sauté for about 30 seconds until fragrant but not browned.

   Time: PT0.5M

   Temperature: medium

7. Add Lemon Juice

   Stir in the lemon juice and let it simmer for a few seconds.

   Time: PT1M

   Temperature: medium

8. Incorporate Heavy Cream

   Pour in 1 cup heavy cream, increase heat to medium‑high, and bring to a gentle simmer, stirring until the sauce thickens and shows streaks when a spatula is drawn through.

   Time: PT5M

   Temperature: medium-high

9. Finish Sauce with Dill and Zest

   Reduce heat to low, stir in the chopped dill and lemon zest, and let simmer for another 2 minutes.

   Time: PT2M

   Temperature: low

10. Season Sauce

    Taste the sauce and finish with a pinch of pepper and additional salt if needed.

    Time: PT1M

11. Heat Pan for Salmon

    In a separate high‑walled pan, heat 2‑3 tbsp olive oil over medium‑high until shimmering.

    Time: PT2M

    Temperature: medium-high

12. Sear Salmon Skin‑Side Down

    Place the salmon fillets skin‑side down in the pan and sear for 3‑4 minutes until the skin is golden and releases easily.

    Time: PT4M

    Temperature: medium-high

13. Flip and Finish Cooking

    Flip the salmon and sear the flesh side for about 3 minutes, or until the interior reaches your desired doneness (medium‑rare to medium).

    Time: PT3M

    Temperature: medium-high

14. Plate and Garnish

    Spoon a generous amount of the lemon‑dill cream sauce onto each plate, place the salmon on top skin‑side up, and garnish with a lemon slice and a sprig of dill.

    Time: PT2M

Nutrition Facts

Calories

950

Protein

38 g

Carbohydrates

4 g

Fat

80 g

Fiber

0 g