Creamy Dill Salmon Skillet

Name: Creamy Dill Salmon Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 2 lbs salmon fillets (skin-on), pat dry; 1 lb baby potatoes, halved; 1 lb mushrooms (cremini or button), sliced; 3 tbsp fresh dill, chopped; 2 garlic cloves, minced; 2 tbsp olive oil; 2 tbsp butter; 1/2 cup chicken broth; 1/2 cup sour cream; 2 tsp lemon juice; 1/2 tsp salt; 1/4 tsp black pepper

A modern Russian-inspired one-pan dinner featuring salmon fillets in a silky dill and sour cream sauce with mushrooms and potatoes. Restaurant-quality comfort in minutes.

40 minMediumServes 4420 cal/serving

RussianLunchStovetopStandard

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Ingredients

2 lbs salmon fillets (skin-on), pat dry
1 lb baby potatoes, halved
1 lb mushrooms (cremini or button), sliced
3 tbsp fresh dill, chopped
2 garlic cloves, minced
2 tbsp olive oil
2 tbsp butter
1/2 cup chicken broth
1/2 cup sour cream
2 tsp lemon juice
1/2 tsp salt
1/4 tsp black pepper

Instructions

1

Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat.
2

Season 2 lbs pat dry salmon fillets (skin-on) with 1/2 tsp salt and 1/4 tsp black pepper. Place skin-side up in the skillet and sear for 2-3 minutes until the skin is crispy. Transfer to a plate.
3

Add 1 lb halved baby potatoes to the same skillet and cook for 5 minutes until they start to soften.
4

Add 1 lb sliced mushrooms (cremini or button) and 2 minced garlic cloves, cooking for 3-4 minutes until the mushrooms are tender.
5

Pour in 1/2 cup chicken broth and bring to a simmer.
6

Return salmon to the skillet, nestling it among the vegetables.
7

Reduce heat to medium and simmer gently for 8-10 minutes until the salmon is cooked through (internal temperature 145°F).
8

Remove from heat and stir in 1/2 cup sour cream, 3 tbsp chopped fresh dill, and 2 tsp lemon juice.
9

Taste and adjust seasonings with additional salt and pepper if needed.
10

Serve immediately while hot.

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Questions

What internal temperature should Creamy Dill Salmon Skillet reach?

For Creamy Dill Salmon Skillet, the target internal temperature is 145 F (about 65 C), given in step 7. A probe thermometer removes the guesswork.

Why pat it dry first in Creamy Dill Salmon Skillet?

Step 2 reads: "Season 2 lbs pat dry salmon fillets (skin-on) with 1/2 tsp salt and 1/4 tsp black pepper." Surface water has to boil off before anything can brown. Drying at step 2 means the food sears in the first minute instead of steaming.

Is there a substitute for sour cream in Creamy Dill Salmon Skillet?

The entry for Creamy Dill Salmon Skillet calls for 1/2 cup sour cream. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I use another fish instead of salmon in Creamy Dill Salmon Skillet?

Arctic char or steelhead trout cooks the same way. Thinner fillets need a minute or two less, so go by thickness rather than the clock. As written, the entry for Creamy Dill Salmon Skillet uses 2 lbs salmon fillets (skin-on), pat dry.

Can I make Creamy Dill Salmon Skillet dairy-free?

Yes. The dairy in Creamy Dill Salmon Skillet is 2 tbsp butter, 1/2 cup sour cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

How many calories are in Creamy Dill Salmon Skillet?

One serving (the recipe makes 4) is about 420 calories, with 35 g protein, 18 g carbohydrate and 22 g fat, plus 2 g fiber and 580 mg sodium.

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