Salmon with Lemon Dill Cream Sauce

5 from 3 votes

Salmon with Lemon Dill Cream Sauce

Decadent enough for keto entertaining but easy enough for a weeknight dinner, this keto salmon recipe has a sauce that's going to make you want to lick your plate!

Prep Time10

Cook Time20

Total Time30

Course: Keto Dinner Recipes

Cuisine: French

Keyword: creamy keto salmon, keto salmon lemon dill cream sauce, keto seafood dinner, low-carb salmon recipe, one-skillet keto salmon

Servings: servings

Calories: 434kcal

Author: Chef Jenn

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