You're only 20 minutes away from sizzling salmon in a creamy sauce infused with cucumber and dill. Low-fat, low-cal, big flavor.

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Recipe Summary

prep:
10 mins
additional:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat large skillet sprayed with cooking spray on medium-high heat. Add fish; cook 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.

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  • Add milk and reduced-fat cream cheese to skillet; cook and stir until cream cheese is completely melted and mixture is well blended. Stir in cucumbers and dill.

  • Return fish to skillet. Cook 2 min. or until heated through. Serve over rice; top with cream cheese sauce.

Kraft Kitchens Tips

Serving Suggestion: Round out the meal with a steamed green vegetable. Or, serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.

Food Facts: Check salmon fillets for bones before cooking by running fingers over surface. Small bumps are usually a sign of bones - use tweezers to remove them.

Substitute: Substitute 2 tsp. dill weed for the 2 Tbsp. chopped fresh dill.

Nutrition Facts

366 calories; protein 29.2g 58% DV; carbohydrates 28.1g 9% DV; fat 13.6g 21% DV; cholesterol 84.1mg 28% DV; sodium 198.7mg 8% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/17/2013
This was really good but don't smother the salmon in the sauce like I did. It was a little overbearing with so much! And you could honestly use dried dill weed instead of fresh and be just fine! Fresh dill is kind of awkward to cut and if you leave too big of chunks in your sauce it doesn't have the best feeling in your mouth (kind of scratchy). But I made this for my boyfriend and his sister and they thought I was a magical chef. Definitely try it out! I also added some lemon pepper to the salmon while it cooked and a little to the sauce as well. I think it was a nice touch for the salmon Read More
(4)

Most helpful critical review

Rating: 3 stars
08/07/2014
This recipe was a good starting off point. Akari Hoshi said they needed to doctor the sauce and I completely understand why. It was... flat. I made it according to the directions tasted it and added some garlic salt and pepper. I used dried dill weed by the way and the dill flavor was fine. I got the sauce to taste pretty good but when you add the salmon to the dish it still fell flat. It wasn't bad by any means but it still needed that "zoom-bang" factor to it. I will try adding a bit more garlic and some lemon as per other reviews next time possibly. This is not a recipe to toss out rather than to build upon to make great. Read More
(2)
11 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/16/2013
This was really good but don't smother the salmon in the sauce like I did. It was a little overbearing with so much! And you could honestly use dried dill weed instead of fresh and be just fine! Fresh dill is kind of awkward to cut and if you leave too big of chunks in your sauce it doesn't have the best feeling in your mouth (kind of scratchy). But I made this for my boyfriend and his sister and they thought I was a magical chef. Definitely try it out! I also added some lemon pepper to the salmon while it cooked and a little to the sauce as well. I think it was a nice touch for the salmon Read More
(4)
Rating: 5 stars
09/03/2013
I also had to alter the recipe. I seasoned the salmon prior to cooking it I peeled the cucumbers and I added some garlic to the cream sauce also. It tasted great. Read More
(3)
Rating: 5 stars
04/15/2014
This was very tasty! I will definitely make again and again and...... You get the picture. I did like one reviewer stated and not over do the sauce. I even put fresh dill on the rice. Read More
(2)
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Rating: 3 stars
08/06/2014
This recipe was a good starting off point. Akari Hoshi said they needed to doctor the sauce and I completely understand why. It was... flat. I made it according to the directions tasted it and added some garlic salt and pepper. I used dried dill weed by the way and the dill flavor was fine. I got the sauce to taste pretty good but when you add the salmon to the dish it still fell flat. It wasn't bad by any means but it still needed that "zoom-bang" factor to it. I will try adding a bit more garlic and some lemon as per other reviews next time possibly. This is not a recipe to toss out rather than to build upon to make great. Read More
(2)
Rating: 5 stars
04/07/2013
I squeezed 3 fresh lemons over the salmon(1.5 lbs) 1 hour before cooking. Then I sprinkled season pepper on the salmon before cooking. The lemon flavor came through along with the pepper to make the sauce more tangy and flavorful. It was easy to prepare and all parties enjoyed it. I thought using different types of pickle relish rather than cucumbers would be interesting to try. Fresh dill seems to be better than dill weed dried. Read More
(1)
Rating: 5 stars
03/27/2013
Had to doctor the sauce but it was tasty. Read More
(1)
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Rating: 4 stars
04/06/2013
Akari Hoshi please tell us what you used to doctor the sauce. I added a little bottled garlic maybe 1/2 a tsp. Read More
(1)
Rating: 5 stars
04/24/2018
I'm temporarily without a stove so I microwaved the salmon according to the package directions. Microwaved the sauce in a separate container (stirred it frequently). Added garlic and the salmon juices to the sauce as I cooked it. Added the dill but was out of cucumber. The sauce was smooth creamy and delicious! I have recommended it to a gluten intolerant friend. I will make this dish again either on the stove or in the microwave. Read More