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Salmon with Creamy Dill Sauce

Image of the prepared Salmon with Creamy Dill Sauce recipe
  • prep time: 15 min
  • total time: 50 min
  • serves: 4 people

Want to impress your guests? Try this delectable one skillet dish featuring salmon fillets bathed in a creamy sauce flavored with garlic, shallots, white wine and fresh dill. Simple yet elegant, it's sure to be a hit!


  • 1 1/4 pounds salmon fillet, skin removed (4 fillets)
  • 1/8 teaspoon each salt and ground black pepper
  • 2 tablespoons olive oil
  • 1/4 cup minced shallot
  • 1 clove garlic, minced
  • 1/4 cup dry white wine
  • 1 cup Swanson® Vegetable Stock
  • 1/4 cup heavy cream
  • 1 tablespoon chopped fresh dill weed


  • Step 1

    Season the fish with the salt and black pepper.

  • Step 2

    Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat.  Add the fish and cook for 3 minutes.  Turn the fish over and cook for 1 minute.  Remove the fish from the skillet.  Wipe the skillet clean with a paper towel.

  • Step 3

    Heat the remaining oil in the skillet over medium-high heat.  Add the shallots and garlic and cook and stir for 3 minutes or until tender.

  • Step 4

    Stir in the wine and cook for 3 minutes or until the wine is almost evaporated.  Stir in the stock and heavy cream and heat to a boil.  Reduce heat to medium.  Cook for 15 minutes or until the mixture is reduced to about 3/4 cup, stirring often.  Stir in the dill.

  • Step 5

    Return the fish to the skillet.  Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork.


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  • So flavorful!

    Khamisi G.
    July 24, 2014

    My family loves gravy so I doubled up on the liquid ingredients. I also substituted by using heavy whipping cream because that's all the market had. I've made this recipe twice this month. It's a huge hit! Plus, it tastes just as good the next day for lunch leftovers. I make yellow rice and mixed Normandy veggies with it.

  • Easy but timing is key.

    LARRY M.
    March 4, 2014

    This was a big hit. Everything went smooth but next time I will be careful to make sure the salmon is cooked more in the first step. In the last step, when I returned the salmon to the sauce pan that now had the sauce in it, I discovered the salmon needed more time to finish. As a result I had to cook it longer and the sauce began to reduce to near paste consistency. I added more stock and cream to get back to a sauce consistency as still had some on hand, but a panicky finish. Bottom line: Make sure you cook the fish sufficiently in the first step so you only need a few minutes in the pan during the last step.

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Made With

Calories 312
Total Fat 18 g
Sat. Fat 5.5 g
Trans Fat 0 g
Cholesterol 86 mg
Sodium 324 mg
Total Carb 2 g
Dietary Fiber 0 g
Sugar 1 g
Added Sugars 0 g
Protein 29 g
Vitamin D 72 %DV
Calcium 2 %DV
Iron 2 %DV
Potassium 12 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.