Salmon in Creamy Dill Sauce

I just might be gushing about this one for weeks.  This salmon and creamy dill sauce were out of this world, definitely worth writing home, err blog, about.  The salmon–amazing. The sauce–divine.

We still had some salmon in the refrigerator, and I was jonesing for something creamy with dill and pasta. So that is what I created. I looked up a few recipes for a creamy dill sauce, and they were all based on mayonnaise and sour cream. That sounded less than appealing to me and outright disgusting to Russell, so I went to the drawing board with a marker, read stove-top with a skillet, and started making something creamy and then dill-y, and then threw it on top of some angel hair pasta.

Salmon in Creamy Dill Sauce Recipe  Makes 3 servings.


12 ounce salmon fillet
2 tablespoons extra virgin olive oil
2 teaspoons dill
2 tablespoons lime juice
cracked black pepper

  1. Preheat oven to 400 degrees.
  2. Drizzle olive oil in pan, then add the salmon fillet.
  3. Sprinkle dill on salmon.
  4. Crack black pepper on salmon.
  5. Pour lime juice on salmon.
  6. Bake until internal temperature reaches 145 degrees, about 20 minutes.
  7. While salmon is in the oven, make the creamy dill sauce.

Creamy Dill Sauce

2 tablespoons butter
4 ounces cream cheese
2/3 cup heavy whipping cream
2 teaspoons dill
1 teaspoon oregano
1/2 teaspoon nutmeg
1/2 teaspoon red pepper
cracked black pepper
pinch salt
1/2 cup grated parmigiano-reggiano

  1. Melt butter and cream cheese  in saucepan on medium low heat.
  2. Add dill, oregano, nutmeg, red pepper, black pepper, and salt.
  3. Add heavy whipping cream.  Stir until smooth.
  4. Add parmigiano-reggiano.  Stir until cheese melts.

Once the salmon is baked, chunk it up and add it to the creamy dill sauce and serve over pasta.

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