Creamy Lemon Dill Salmon
Creamy Lemon Dill Salmon with capers is an easy, yet delicious dinner that comes together in under 20 minutes, making it perfect for any weeknight meal, or special occasion dinner.
It’s gluten-free, low carb, keto, and a kid-friendly recipe as well. Tender salmon is pan-seared then finished in the oven while you prepare a zesty lemon dill cream sauce. The sauce is made from garlic, shallot, Dijon mustard, white wine, fresh lemon juice and heavy cream.
You can make this dairy-free by using coconut cream, or non-dairy heavy whipping cream.
Serve with rice, lemony roasted potatoes, couscous or mashed cauliflower to keep it low carb.
Ingredients
- 1 1/2 lbs. salmon (or 4-5 slices)
- salt and freshly cracked black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1/4 cup white wine
- juice of one lemon
- 1/2 cup heavy cream
- 1/4 cup chopped fresh dill
- fresh lemon slices, for garnish
How to Make a Creamy Lemon Dill Salmon
Preheat the oven to 350° F.
Season the salmon with salt, pepper, smoked paprika and onion powder.
Heat a large oven-proof skillet over medium-high heat. Add olive oil and add the salmon, skin side up to the skillet. Sear the salmon on both sides. Transfer the skillet to the oven to cook the salmon for 10-12 minutes.
Once the salmon is cooked through, remove it from the skillet and set it aside. Add 1 tablespoon butter to the skillet, then add the shallot and cook for 2-3 minutes until softened. Add the minced garlic and cook until fragrant. Add the wine, Dijon mustard, lemon juice and heavy cream. Stir until incorporated.
Bring the sauce to a gentle boil, then reduce to a simmer and cook until it reduces and thickens slightly about 2 minutes. Add the salmon back to the skillet, top with fresh dill and lemon slices. Cook for an additional minute to heat the salmon through.
Serve right away with extra dill, fresh lemon slices and the creamy lemon dill sauce.
For a dairy-free option, you can use coconut cream or Silk non-dairy heavy whipping cream.
Ingredients
- 1 1/2 lbs. salmon or 4-5 slices
- salt and freshly cracked black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 large shallot minced
- 2 cloves garlic minced
- 2 tablespoons capers
- 1 tablespoon Dijon mustard
- 1/4 cup white wine
- juice of one lemon
- 1/2 cup heavy cream
- 1/4 cup chopped fresh dill
- fresh lemon slices for garnish
Instructions
- Preheat the oven to 350° F.
- Season the salmon with salt, pepper, smoked paprika and onion powder.
- Heat a large oven-proof skillet over medium-high heat. Add olive oil and add the salmon, skin side up to the skillet. Sear the salmon on both sides. Transfer the skillet to the oven to cook the salmon for 10-12 minutes.
- Once the salmon is cooked through, remove it from the skillet and set it aside. Add 1 tablespoon butter to the skillet, then add the shallot and cook for 2-3 minutes until softened. Add the minced garlic and cook until fragrant. Add the wine, Dijon mustard, lemon juice and heavy cream. Stir until incorporated.
- Bring the sauce to a gentle boil, then reduce to a simmer and cook until it reduces and thickens slightly about 2 minutes. Add the salmon back to the skillet, top with fresh dill and lemon slices. Cook for an additional minute to heat the salmon through.
- Serve right away with extra dill, fresh lemon slices and the creamy lemon dill sauce.
Notes
Additional Salmon Recipes
Roasted Pomegranate Salmon With Jeweled Couscous
Salmon Bowl With Mango Avocado Salsa
Blueberry and Salmon Quinoa Bowl
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