I made cream sauces constantly back when I worked as a chef, and I am genuinely glad to be making them again on keto. Keto salmon with lemon dill cream sauce is decadent enough for entertaining, but the whole thing happens in one skillet.
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The sauce itself is versatile too, it works over chicken or vegetables just as well as it does over salmon. This makes plenty of sauce, and it doubles easily if you want even more.
Have your fishmonger remove the pin bones, or pull them yourself with tweezers before cooking.
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Chef Jenn’s Take on Salmon with Lemon Dill Cream Sauce
A thin, watery sauce almost always means skipping the reduction step. Cook the salmon first and set it aside, then sautee the shallots in the same pan, and let the chicken broth reduce by about half before the cream, mustard, capers, and dill go in. That reduction is where the sauce actually thickens and builds flavor.
Add the lemon juice and zest at the very last minute, off the heat if you can. Citrus brightness fades fast with heat, and adding it too early leaves the sauce tasting flat instead of fresh.
If you’d rather bake the salmon than sear it, that works fine too. Bake at 325 to 350 degrees for about 10 to 15 minutes, and pull it at 125 to 130 degrees. Skip the air fryer for this one though, it runs too hot and fast for a fish that prefers low and slow cooking.
Capers are not for everyone, and this dish holds up just fine without them if that is not your thing. The core of the recipe is really the reduced cream sauce with mustard, dill, and lemon.
What You’ll Love About Salmon with Lemon Dill Cream Sauce
- Decadent enough for entertaining, but a genuine one-skillet meal on a weeknight.
- The sauce doubles easily and works over chicken or vegetables too, not just salmon.
- Flexible cooking method, sear it, bake it, whatever fits your evening.
Ingredients
- Salmon fillets – Good quality, with the pin bones removed. Skin-on or skinless both work, just make sure it’s scaled.
- Shallots – Chopped.
- Butter – Divided between cooking the salmon and building the sauce.
- Heavy whipping cream – Full fat.
- Chicken broth – Low sodium.
- Dijon mustard – Adds tang without much added sugar.
- Capers – Optional, this holds up fine without them if they’re not your thing.
- Fresh dill – Fresh gives the best flavor.
- Lemon zest and juice – Fresh, added at the very last minute.
How to Make Salmon with Lemon Dill Cream Sauce
Scroll down for the full recipe card with exact measurements and printable instructions.
Melt half the butter in a large skillet. Sauté the salmon for 2 to 3 minutes per side, or until it reaches 145°F. Set the salmon aside.
Add the remaining butter and sauté the chopped shallots over medium-high heat until soft and translucent.
Add the chicken broth and simmer, reducing by about half. Add the cream, Dijon mustard, capers, and dill. Simmer gently for a few minutes, letting it thicken slightly.
Add the lemon juice and zest at the very last minute. Season with salt and pepper, and serve over the salmon.
Make It A Meal
For a bright, non-competing veggie side, Pan-Roasted Asparagus or Garlicky Swiss Chard both work well.
If you’re in the mood for more creamy seafood, Shrimp Chowder with Chipotle is worth adding to the rotation.
Storage
This is not a great candidate for freezing. Cream sauces without cheese or another binder tend to separate once thawed, and salmon that was previously frozen should not be refrozen. This is best eaten fresh, with refrigerated leftovers good for a day or two.
Frequently Asked Questions
This recipe runs about 5 net carbs per salmon fillet. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Yes, bake at 325 to 350°F for about 10 to 15 minutes, until it reaches 125 to 130°F. Air frying isn’t recommended, since it cooks too hot and fast for salmon.
No, this dish is still good without them if capers aren’t to your taste.
No, cream sauces without cheese or another binder tend to separate after freezing and thawing, and previously frozen salmon shouldn’t be refrozen. This is best eaten fresh.
Add Preferred SourceSalmon with Lemon Dill Cream Sauce
Ingredients
- 1 pound salmon filet cut into four filets
- 1/4 cup shallots chopped
- 2 tablespoons butter divided
- 1 cup heavy whipping cream
- 1/2 cup low sodium chicken broth
- 1 tablespoon Dijon mustard
- 2 tablespoons capers
- 1 tablespoon chopped dill
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
Instructions
- Melt some butter or add half the oil to the pan. Sautee the salmon for 2-3 minutes per side, or until it reaches 145-F. Set the salmon to the side.
- Add the remaining butter or oil to the pan. Sautee the chopped shallots over medium-high heat for a few minutes until soft and translucent.
- Add the chicken broth and simmer, reducing the chicken broth by about half.
- Add the cream, Dijon mustard, capers, and dill to the skillet. Simmer gently for a few minutes, letting it thicken (by evaporation) a bit. Add the lemon juice and zest at the last minute.
- Season with salt and pepper and serve over the salmon. Enjoy!
Video
Notes
Recipe Card Tips
- Let the chicken broth reduce by half before adding the cream. That step is where the sauce actually thickens and builds flavor.
- Add the lemon juice and zest at the very last minute. Heat dulls citrus brightness fast.
- Use a meat thermometer for the salmon rather than guessing. Pull it at 145°F if searing, or 125 to 130°F if baking.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
More Tasty Recipes to Try:
- Cajun Salmon with Shrimp
- Shrimp Chowder with Chipotle
- Shrimp Scampi
- Keto tilapia
- and be sure to check out my cookbook page!
The salmon looks perfectly juicy and flaky, I love that this can be done so quickly.
It really is a quick meal – hope you can try it soon!
I love salmon with lemon. And this creamy sauce is delish
Salmon is one of my weekly meals, and this was absolutely outstanding!
So glad you enjoyed it!
I love salmon and 100% agree that fresh fish is necessary. I particularly am not a fan of frozen salmon. This is going to be added to next week’s dinner menu. I like to try something new every week and am so looking forward to this.
Except for the capers this could be my absolute favorite salmon meal. I love how you play with dijon mustard and chopped dill in the cream. A perfect combination on a bed of spinach.
Capers are not for everyone, this is true. Even without the capers, this would be a tasty dish! Hope you can try it soon!
OMG, this sauce was AMAZING!!! Very easy and absolutely delicious! We definitely be making this again! Thanks so much for a keeper recipe.
I’m so glad you loved it! Thanks for coming back to tell me! ~Jenn
Has anyone tried this recipe but baking instead of sauteeing?
It would be fine baked, just watch that you don’t overcook it. Even at 350-F, salmon filets will cook in about 10-15 minutes. ~Jenn
Sounds great but any ideas what I would need to do to bake or air fry instead of sear?
If it’s a choice between air frying and baking, take baking. Bake salmon filets at 325-F for about 15 minutes or until the salmon reaches 125-130-F. Air fryers cook so hot that it’s not good for the salmon which prefers lower and slower cooking.
Hope that helps! ~Jenn