Garlic Rosemary Salmon with Creamy Dill Sauce
Garlic Rosemary Salmon with creamy dill sauce: A garlic, rosemary, and dill spice salmon with a creamy dill sauce that compliments it perfectly for a healthy, quick lunch! This lunch is low carb, flavorful, veto-friendly, and so delicious.
Seasoning Salmon
I love salmon. I buy it in pre-portioned bags, by the fillet, and have even caught a few of my own a time or two. My whole family seems to enjoy it. And I love having some on hand so I can pull just one fillet out and cook it for lunch while my kids are at school, or I can cook several for the whole family. It is such a quick cooking fish, which is so nice. It is hard to ruin. It works with a bunch of flavors. And it is good for you too!
Today’s recipe came about because I wanted something that would be rich, creamy, and totally satisfying. I have a pre-made spice mix that is rosemary garlic, which I love with roasts, and the like, so I thought I would combine it with some dill, and see what happened. One word: Magic!!!
This combination is a real winner. It was quick to make, and brought out so much flavor in the salmon fillet. Then when paired with a creamy dill sauce, it is even better!
But don’t take my word for it, try it yourself.
Creamy Dill Sauce
While the seasonings on this salmon are top notch, and taste amazing, especially when pan fried, the creamy dill sauce is the real winner here. Now, you might be wondering what makes it different from this Pan Seared Salmon with a lemon dill sauce? While I admit the recipes are similar in that they start with a salmon fillet and end with a creamy dill sauce, the flavor profiles are actually very different.
For one, this dill sauce actually has feta cheese and horseradish in it, which means it has loads of flavor and a little kick. It is delicious! They both are. I like the lemon one when I am cooking for company or kids, and this one for me! Hahah Because it has some really great dimension. Both are wonderful.
More Salmon
How to Cook Salmon
If you look at the above photo you will see some white on the side of the salmon. This is actually protein. Salmon is a really fun fish because it can be served as rare as you want, but can also be cooked to well done. I personally like something in between.
A good rule of thumb is to quit cooking when you can easily flake the fish. For pan searing a regular sized fillet this usually means about 3 minutes per side, but if the fillet is small or the pan is up high, it can cook too quickly. When you start to see some of the white protein coming out the sides, your fish is done.
So remove from the pan, top with your sauce, then enjoy!!!
More Yummy Recipes
- Instant Pot Pot Roast
- Sheet Pan Dinner: Shrimp & Asparagus
- Cheeseburger Soup
- Greek Chicken Wraps
- Beef Stuffed Zucchini Boats
Garlic Rosemary Salmon with Creamy Dill Sauce
Ingredients
- 4 Salmon fillets
- 1 tsp garlic powder
- 1/2 tsp crushed Rosemary
- Salt and Pepper to taste
- 1 Tbs olive oil
Creamy Dill Sauce:
- 1/2 cup plain Greek yogurt
- 1/4 cup mayo
- 1 Tbs Feta
- 1/2 tablespoon finely chopped onion
- 1 teaspoon lemon juice
- 1 teaspoon prepared horseradish
- 1 tsp minced dill weed
- 1/4 teaspoon minced garlic
Garnish:
- 2 Tbs dill weed fresh
Instructions
- Season your salmon fillets with the garlic and rosemary, salt and pepper, rubbing it liberally over the salmon pieces
- Heat olive oil in a skillet at medium-high heat for about 2 minutes until pan is hot.
- Sear the salmon fillets face down for about 3 minutes until cooked halfway up the side of the fillets.
- Flip the salmon and cook another 3 minutes or until the other half is cooked all the way.
- Remove pan from heat, but leave salmon in hot pan for 2 more minutes to cook through.
- Prepare creamy dill sauce by mixing all ingredients together.
- Top salmon with sauce and garnish with fresh dill
Video
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Ellen Christian says
Jonah says
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