1 pound fresh salmon cut into 4 pieces

1/4 teaspoon garlic powder

Salt & pepper to taste

Flour for dredging

1 tablespoon olive oil

1 tablespoon butter

1/2 cup chicken broth or dry white wine

1 teaspoon lemon juice

1/2 teaspoon Dijon mustard

1 cup heavy/whipping cream

1 tablespoon fresh dill chopped finely

Cut your salmon into 4 pieces. Sprinkle each piece with the garlic powder and season with salt & pepper. Coat each piece in flour on all sides.

Add the olive oil and butter to a skillet over medium-high heat. When the pan is hot, add the fish. Cook the salmon for 3-4 minutes/side or until it’s nicely browned. Don’t overcook – the salmon shouldn’t be cooked fully yet. Remove fish to a plate and set it aside.

Add the chicken broth, lemon juice, and Dijon mustard to the skillet. Stir until mustard has been incorporated, and let it bubble for 1-2 minutes.

Add the cream to the pan, along with the dill.

Add in the salmon and let it cook for another 5 minutes or so until the sauce has thickened a bit and the fish has cooked through. Season with extra salt & pepper if needed. I like to serve it with fresh chopped parsley and a squeeze of lemon juice over the fish.

Notes

If you want to use dried dill, I’d start with 1 teaspoon and work your way up from there.

Salmon thickness varies, so if you’ve got a thicker piece of fish, you may need to cook it a little bit longer than I suggest.

I don’t recommend subbing the cream for half-and-half or milk since the lemon may curdle the sauce.

*found this recipe on https://www.saltandlavender.com/