My husband enjoys fishing so we have fish for dinner quite often. Salmon is one of our favorite fish. It’s a rich source of heart healthy omega-3 fatty acids and it tastes great.  For the sauce, I use a base of cream with touch of white wine and fresh chopped dill.  I love the flavor of fresh dill and salmon together.  The two combination of flavors play very well off each other.

This creamy sauce complements the crusty and pan seared salmon.


4-5 skin on salmon portions
1 shallot, minced   
1/2 cup white wine, dry   
1 cup fresh cream   
Salt & pepper
Tbsp. Olive oil
1stick butter
1Tbsp. fresh dill – minced
Prepare the sauce- Melt butter in a small sauté pan over medium heat. Add shallot; cook, stirring constantly, until shallot starts to soften about 2 to 3 minutes; add wine and cook for 2-3 minutes. Whisk in cream until fully incorporated; stir in fresh dill; season with salt and pepper if desired,  remove from heat and transfer sauce to a sauce bowl and set aside.
 Sear the salmon – Pat salmon dry with paper towel and season with salt and pepper.

In a large skillet, heat oil over medium-high heat. Place the fillets skin side up, meat side down.

Cook for 4-5 minutes.  Flip over and cook 5-7 more minutes, or until golden brown or cooked to taste.  Salmon is done when it flakes with fork.  Place salmon on serving plate spoon the sauce over the top; garnish with chives or fresh dill. Serve hot with salad or your favorite side.