Seared Salmon with Creamy Dill Sauce

We ate so much wonderful salmon down in Hawaii that we just can’t get over it. It was so fresh, buttery and scrumptious that we were eating any chance we got! To say the least, this Seared Salmon with Creamy Dill Sauce is here to the rescue to curb our cravings!

The sauce truly is the boss in this dish. I could just eat it by the spoonful! John and I ate this one night for dinner, and then turned around and made it with my parents the next night. We have now been comparing every fish dish to this and simply saying: “It needsĀ the sauce.” My family has always been big fish eaters since my Grandpa and Dad have been big into fishing up in Lake Michigan every year. Whether it be salmon, cod or rainbow trout, this sauce will rock every single one of them!

Want to know what else is so fantastic about this dish? It can be ready in 30 minutes! It is perfect for a quick and healthy weeknight dinner, or you can even serve it up to feed a fancy dinner crowd. Either way, every last bite will be eaten and you have a crowd-pleasing meal that didn’t bust the bank or the clock.

Serve this Seared Salmon with Creamy Dill Sauce with a side of my Wilted Kale Salad for a super immune boosting meal and an easy way to have a vitamin-packed dinner in under 30 minutes! If you serve this with potatoes, rice, couscous, bread, green beans, broccoli, or really anything else, just do yourself a favor and pour the sauce over your whole plate. You’re welcome.


Seared Salmon with Creamy Dill Sauce

serves 4


  • 4 – 5 oz salmon filets with skin
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 1/2 tablespoons flour
  • 2 cups heavy cream
  • 2 teaspoons fresh dill, chopped, plus more for garnish
  • 1 teaspoon lemon juice
  • Salt and pepper to taste


  1. In a large skillet, heat the olive oil over medium heat. Season both sides of the salmon filets with salt and pepper. Sear the salmon skin side down first for about 5-7 minutes, or until a golden brown crust starts to form.
  2. Carefully flip the salmon filets away from you to avoid any oil splatter. Cook for an additional 3-5 minutes, or until the inside reaches desired doneness.
  3. Meanwhile, in a small sauce pan, melt the butter over medium-low heat. Whisk in the flour until a pasty roux is created. Whisk in the heavy cream and bring the mixture to a low simmer. Whisk in the dill, lemon juice and season to taste with salt and pepper. Continue to cook on a very low simmer (avoiding any boiling) until the mixture thickens, about a couple minutes.
  4. Serve the salmon filets immediately with the creamy dill sauce and fresh dill as a garnish.