Creamy Dill Parmesan Salmon
Denise Martinson
2
15 minutes
10 minutes
Seafood
Perfect for when you want country charm with a hint of class.
Ingredients
- 2 Wild Alaskan Sockeye Salmon
- 2 tbsp Olive Oil
- salt and pepper to taste
For the Creamy Dill Parmesan Sauce:
- 2 tbsp butter
- 3 cloves garlic, minced
- ½ tsp onion powder
- 1 tbsp all- purpose flour
- ⅓ cup vegetable broth
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- 1 tbsp fresh dill, chopped
Directions
- Instructions:
- Cook the salmon:
- Pat salmon fillets dry and season with salt and pepper.
- Heat olive oil in a sturdy skillet over medium-high heat.
- Lay the fillets in the pan, skin-side down first, and cook for 3–5 minutes per side until golden and cooked through. Remove and set aside.
- Make the creamy dill sauce:
- In the same skillet, melt butter over medium heat.
- Add minced garlic and cook until fragrant, about 1 minute.
- Sprinkle in onion powder and flour, stirring constantly to form a smooth roux. Cook 1–2 minutes to remove the raw flour taste.
- Slowly whisk in vegetable broth, scraping up any browned bits and eliminating lumps.
- Stir in heavy cream and chopped dill.
- Simmer gently for 3–5 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.
- Finish the sauce:
- Stir in Parmesan cheese until fully melted and creamy.
- Taste and adjust seasoning with salt and pepper.
- Combine and serve:
- Return the salmon fillets to the skillet, spooning the thickened dill Parmesan sauce over them.
- Serve immediately with rice, pasta, or crusty bread for a cozy, country-style meal.
