Butter-Basted Salmon with Lemon Dill Cream Sauce

Butter-basted salmon is pan-seared salmon fillets with a crisp skin, basted in melted butter and finished in a quick lemon dill cream sauce. The sauce is just heavy cream whisked with lemon juice, fresh dill and garlic, poured into the pan at the end. It makes 4 servings and takes 25 minutes, 10 of them prep.

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All of it happens in one skillet. You sear the salmon skin side down, flip it, baste it with the butter, and let the cream sauce heat through around it.

What You Need

• Salmon fillets (4): tender and flaky when cooked properly.
• Unsalted butter (4 tablespoons): for cooking and basting. It gives a golden crust and keeps the fish moist.
• Lemon juice (2 tablespoons, fresh): its acidity cuts through the butter and adds tang to the sauce.
• Fresh dill (1 tablespoon, chopped): slightly sweet, and a classic match for salmon.
• Garlic (1 teaspoon, minced): a savory note in the sauce.
• Heavy cream (1/2 cup): makes the sauce velvety and balances the lemon and dill.
• Salt and pepper: to taste.

Searing and Basting

Melt the butter in a large skillet over medium heat and season the fillets with salt and pepper. Make sure the skillet is hot before the fish goes in. Lay the salmon in skin side down and cook for 4 to 5 minutes, until the skin is crisp. Flip the fillets and baste them with the melted butter, then cook 3 to 4 minutes more. Basting often gives the most flavor and moisture.

Whisk the cream, lemon juice, dill and garlic together in a separate bowl, pour it over the salmon, and cook for 2 to 3 minutes, until heated through. Serve right away with the sauce spooned on top.

Swaps and Additions

• Herbs: tarragon or parsley can replace the dill. Basil or parsley can also go in for freshness.
• Citrus: lime gives a tropical note, and orange is sweeter and more fragrant.
• Sauce additions: mustard adds tang, capers add a briny edge, and a pinch of red pepper flakes brings gentle heat.
• Lighter: Greek yogurt can replace the heavy cream.

What to Serve With It

Roasted or steamed asparagus and sautéed green beans add color, and a light salad with mixed greens and a lemon vinaigrette balances the creamy sauce. For something heartier, serve the salmon over quinoa or rice, or alongside garlic mashed potatoes, a quinoa pilaf, wild rice or sweet potato mash, all of which soak up the sauce. Finish with extra dill or a little lemon zest.

Nutrition per Fillet

One fillet has about 350 calories, 30 grams of fat (15 grams saturated), 1 gram of carbohydrates, 1 gram of sugar, 25 grams of protein and 150 milligrams of sodium.

FAQ

How long does it take?

About 10 minutes of prep and 15 minutes of cooking, 25 minutes in all.

Can I substitute ingredients?

Yes. Tarragon or parsley can replace the dill, and Greek yogurt can replace the heavy cream for a lighter sauce. Capers can go into the sauce for extra flavor.

Is it gluten-free?

Nothing in the ingredient list contains gluten, so yes as written.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us