Fish and seafood recipes
Salmon with lemon and dill butter sauce
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20 min
Serves 4
General
Ingredients
- 4 (6 oz, 175g) salmon fillets 4 (6 oz, 175g) salmon fillets
- Salt and pepper to taste Salt and pepper to taste
- For the lemon and dill butter sauce For the lemon and dill butter sauce
- 4 tsp butter 20 ml butter
- 1/2 tsp English mustard 2.5 ml English mustard
- 1/4 tsp salt 1.2 ml salt
- Black pepper to taste Black pepper to taste
- 3/4 cup fish or chicken broth 180 ml fish or chicken broth
- 1 tbsp fresh dill (substitute with 1/2 Tbsp dried dill; finely chopped) 15 ml fresh dill (substitute with 1/2 Tbsp dried dill; finely chopped)
- 1 egg yolk 1 egg yolk
- 1 tbsp flour 15 ml flour
- 1 tbsp fresh lemon juice 15 ml fresh lemon juice
Method
Preheat broiler.
Rinse the salmon fillets with water, pat dry on a paper towel, then lightly season them with salt and pepper to taste.
Place the salmon fillets on a lightly oiled pan and cook at about 4 inches from the heat for 3 to 4 minutes per side, turning only once. (Cooking time may vary depending on the thickness of the salmon fillets and the distance from the heat - the salmon is cooked when it flakes easily).
While the salmon is cooking, prepare the lemon butter sauce.
In a small cooking pot over medium high heat melt the butter. Add the flour, mustard, salt and pepper and stir well to combine. Start adding the broth, stirring constantly, until the sauce thickens. Cook for 2 minutes more, then stir in the dill.
Beat the egg yolk in a small bowl. Stir in 3 to 4 tablespoons from the lemon sauce, then pour the egg yolk mixture into the lemon butter sauce and whisk. Bring the sauce to a heat, whisking constantly but do not boil. Whisk in the lemon sauce, remove from heat and pour over the cooked salmon.
Rinse the salmon fillets with water, pat dry on a paper towel, then lightly season them with salt and pepper to taste.
Place the salmon fillets on a lightly oiled pan and cook at about 4 inches from the heat for 3 to 4 minutes per side, turning only once. (Cooking time may vary depending on the thickness of the salmon fillets and the distance from the heat - the salmon is cooked when it flakes easily).
While the salmon is cooking, prepare the lemon butter sauce.
In a small cooking pot over medium high heat melt the butter. Add the flour, mustard, salt and pepper and stir well to combine. Start adding the broth, stirring constantly, until the sauce thickens. Cook for 2 minutes more, then stir in the dill.
Beat the egg yolk in a small bowl. Stir in 3 to 4 tablespoons from the lemon sauce, then pour the egg yolk mixture into the lemon butter sauce and whisk. Bring the sauce to a heat, whisking constantly but do not boil. Whisk in the lemon sauce, remove from heat and pour over the cooked salmon.
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