Ingredients
Salmon
- 1 tbsp olive oil
- 1 tbsp butter
- 4 salmon fillets
- Salt, to taste
- Black pepper, to taste
Sauce
- 1 shallot, chopped
- 2 cloves garlic, minced
- 1/2 lemon, zest only
- 175ml (2/3 cup) chicken or fish stock
- 125ml (1/2 cup) creme fraiche or heavy cream
- 1/2 tbsp fresh dill, chopped
- Salt, to taste
Instructions
- Sear the Salmon: Heat olive oil and butter in a non-stick pan over medium-high heat. Season salmon fillets with salt and pepper. Place salmon skin side up and cook for 3-4 minutes until golden and crispy. Flip and cook the other side for an additional 2 minutes. Remove salmon to a plate; it will not be fully cooked yet.
- Prepare the Sauce: In the same pan, add chopped shallots and cook on low heat for 2-3 minutes until softened. Add minced garlic and lemon zest, sautéing for 30 seconds while stirring. Deglaze the pan with chicken or fish stock and simmer for 10 minutes to concentrate flavors.
- Finish the Sauce: Stir in creme fraiche or heavy cream and sprinkle fresh dill over the sauce. Let it bubble gently over low heat for 5 minutes, allowing the sauce to thicken slightly.
- Simmer Salmon in Sauce: Return salmon fillets to the pan, spooning some sauce over them. Simmer gently for 5-7 minutes until the salmon is opaque and fully cooked through, and the sauce reaches your desired consistency. Taste and adjust salt if needed before serving.
Notes
- Make sure not to overcook the salmon during the initial sear; it will finish cooking in the sauce.
- You can substitute creme fraiche with heavy cream depending on availability and preference.
- Fresh dill is key for the authentic flavor; avoid using dried dill if possible.
- This dish pairs well with steamed vegetables, rice, or crusty bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European
