Sauteed Salmon

  • Prep Time: 5 mins
  • Total Time: 20 mins
  • Servings: 4
  • About This Recipe

    “Very classy salmon. One we have at least twice a month. This is SOOOO GOOOD!!!”

    Ingredients

  • 4 (6ounce)salmon fillets
  • 5tablespoonsbutter, divided
  • salt and pepper
  • 1teaspoonlemon juice
  • 1/2 teaspoondill weed
  • 3teaspoonscream
  • Directions

  • In 12 inch skillet, heat 3 Tbsp butter.
  • Add filets, skin side down, and saute on low heat for about 10 min turning often.
  • Add salt and pepper to taste.
  • Sprinkle with lemon juice and dill.
  • Remove to serving plate.
  • Add 2 Tbsp butter, and cream.
  • Cook and stir 1 minute.
  • Pour over salmon.
  • Serve with lemon slices.
  • Reviews

  • “Salmon…is one of those rare ingredients that can stand alone and be delicious. Dill, lemon and a touch of cream enhances the flavour of the salmon to perfection. However, what I did do was cut back on the butter in the sauce..but this is personal preferrence. This will be a family favourite. Thank you for posting this recipe. 🙂 UPDATE: I had this recipe again tonight. It is a wonderful Salmon recipe which is complimented by Dorothy Parks’ Lemon Roast Potatoes!!!! As Evie says, “Mmmmm”.”

  • “I love salmon, and this easy recipe is delicious. I didn’t add the ‘extra’ butter as I found there was enough still in the pan. Will make this again.Served with Dorothy Parks Lemon Roast Potatoes. mmmm.”

  • “This is so easy and soooo good!Salmon turns out creamy moist and so tasty.Love your recipes, Inez.”

  • “DELICIOUS, YUMMY, MOIST, a great way to do Salmon, I also made it with Dorothy Parks Lemon Roast Potatoes, a great combination. Am looking forward to making this again soon.”

  • “This was quite good.A little greasy for my taste, so I think I will halve the butter next time.Other than that, no complaints!I also prepared this with the Lemon Roast Potatoes, and they complimented the dish very well.Thanks!”

  • “WOW!! This is delicious. My husband is a man of few words and can’t quit commenting on how good this recipe is . I didn’t have cream so used half and half. But don’t put it right into the hot pan. I didn’t even think about it, it curdled. I also cut back on the butter/marg.I had to double the sauce recipe because it was just enough for one filet. Thanks so much for sharing this recipe. Definitely a keeper in my family!! UPDATE: Have also tried it with sauteed baby bella mushrooms or English peas which makes it a very pretty looking dish. Again, thank you for such a fantastic recipe!! “

  • “Sooo delicious, Inez. Salmon is one of my favorites. I am like some of the others and only used 3 tablespoons of butter. There was enought left over in the pan to make the cream sauce. The lemon-dill and cream sauce were just the right accent to the fillets. Thanks a bunch.”

  • “excellent!”

  • “My husband loved this recipe!I thought it was quite good too.It was very easy to make for a first time salmon cooker.I did end up using the second part of the butter, but that’s probably because I cooked the salmon a little longer than probably necessary.”

  • “Amazing recipe!I may have used more than 1 tsp lemon juice, just squeezed half a lemon and poured in cream till it looked right.Cooked 3 minutes each side but we don’t like our salmon cooked well done.This will be saved for used again & again.”

  • “Wow! I’d give this 10 or 15 stars if I could. We deemed this restaurant quality – definitely suitable for company. Like some of the other reviews – I think I’ll leave out the 2nd addition of butter – it was just a little too rich and decadent (but not much!)”

  • ” Okay, toast up some hawaiian rolls, make a nice salad, bake a sweet potato(top w/butter & brown sugar) and you have an instant hit.My family inhaled this meal, and I have an eight year old picky eater.Thanks for making me look good.”

  • “This recipe was very delicious!Made it last night for my employer and Mrs B said, wow, that was really good, where did you get the recipe?I said “Recipezaar of course!”Thanks MizzNezz for a really good recipe!”

  • “Really liked this sauce! I’ll make sure to double it next time.”

  • “SOOOO easy as well as good. I made this tonight, using sour cream in place of the cream, and it was done in no time, no muss, no fuss. And yes, it was also SOOOO good!”

  • “I was looking for a quick salmon solution that didn’t involve heating up my house with the oven.This recipe was just perfect!I wanted more of a cream sauce, but I don’t keep cream on hand, and all I ever have is powdered milk.So I sauted some sliced onions and minced garlic in the skillet the salmon came out of, seasoned with s&p, then made a roux with a bit of flour.I deglazed with a small amount of white wine and then used 1/2 cup of milk (I made 2 servings, not 4) to make the sauce.Added some dill to the sauce to mirror the flavors in the salmon.I know I deviated quite a bit, but this recipe was an excellent base on which to build.Next time I may try capers in it, too.Thanks for posting!”

  • “This was very, very good. I didn’t have any cream, so I just used sour cream and it came out excellent. This is a definite keeper. “

  • “I needed a skillet recipe for salmon, as I usually grill it, and I was out of propane.This was perfect!!! I always serve my salmon with butter, lemon, garlic and dill – so I just added 3 cloves of garlic to the butter – and I used more lemon.I added artichokes and tomatoes to the “sauce” and served over pasta!My husband LOVED it!! Thanks so much – another winner – as usual!!!”

  • “good and easy like they all say. i added some diced tomatoes to mine, thrown up just before the cream was added. served with sauted veggies, it was filling, light and healthy.”

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