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Ingredients20 m servings 345
Original recipe yields 4 servings
- Season salmon with salt and pepper and sprinkle with some of the lemon juice.
- Heat a large skillet over medium-high heat. Melt butter and oil together in the hot skillet. Add salmon; pan-fry for 3 minutes. Flip and cook until salmon is almost cooked through, 3 to 5 minutes.
- Sprinkle remaining lemon juice onto one side of the pan. Add mustard and dill and mix. Pour in cream, mix with a spoon, and tilt pan so sauce runs around the salmon fillets. Cook for a few minutes until sauce thickens. Season with salt. Serve salmon with sauce.
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- Cook's Note:
- If you're using frozen salmon, make sure to fully thaw it before cooking.
Per Serving: 345 calories; 26.6 2.6 23.3 127 246 Full nutrition
ReviewsRead all reviews 3
Quick, easy and delicious! If you like a lot of sauce, it would be best to double it. I prefer wild-caught salmon which I used here. I used half & half in place of the heavy cream. Served with ...