Dill’s vivid taste is best for this creamy sauce. But in case you’re no longer a huge fan, we advise the use of something like thyme as an alternative! Chives or parsley could also work, but their presence wouldn’t be as bold. be as assertive.
If you’re trying to devour more healthy, strive our baked Garlic Butter Salmon alternatively. (Don’t fear, there is now not surely a ton of butter.)
4 (6-oz.) salmon fillets
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
1 tbsp. butter
3 cloves garlic, minced
1 tbsp. all-purpose flour
1 1/4 c. heavy cream
Juice and zest of 1 lemon
2 tbsp. chopped dill
Crushed red pepper flakes
- Season salmon all over with salt and pepper. In a large skillet over medium-high heat, heat oil. Add salmon, skin side-up, and cook until golden and seared, 6 minutes. Flip and cook until skin is crispy, about 5 minutes. Remove salmon from skillet and transfer to a plate.
- Reduce heat to medium, and melt butter. Stir in garlic and cook 30 seconds, then stir in flour and cook 30 seconds more. Whisk in heavy cream. Bring to a simmer and let thicken slightly, 2 to 4 minutes. Stir in lemon zest and juice and dill. Season with salt and pepper then return salmon to skillet and let simmer in sauce for 1 minute.
- Garnish with crushed red pepper flakes before serving.