Perfect Roasted Salmon with Dill Sauce is a dish that brings together the freshness of salmon and the delicate creamy texture of dill sauce, resulting in a meal that feels both elegant and comforting. I remember the first time I prepared this recipe; the simplicity of the ingredients belied the sophisticated flavors that burst forth with each bite. It’s the kind of dish that’s perfect for a weeknight dinner but feels special enough for guests or celebrations.
Why you’ll love this dish
There are countless reasons to try making Perfect Roasted Salmon with Dill Sauce at home. For one, it’s wonderfully quick to prepare—ideal for busy evenings or unexpected guests. The combination of flavors is not just delightful but also delightful for your health, offering omega-3 fatty acids from the salmon along with plenty of fresh herbs.
Many home cooks also appreciate that this recipe doesn’t require a long list of complicated ingredients or culinary skills. It’s budget-friendly too, especially if you can find fresh salmon on sale.
"This roasted salmon recipe was a hit at our dinner party! The dill sauce was refreshing, and the sear on the salmon was perfect." – Happy Home Cook
How this recipe comes together
Preparing Perfect Roasted Salmon with Dill Sauce is as straightforward as it is satisfying. You’ll first season the salmon before searing it to golden perfection in an oven-proof skillet. This creates a beautiful crust while keeping the interior moist and flaky. After a quick time in the oven, a simple yet luscious dill sauce, made with crème fraîche and fresh herbs, brings everything together for the final presentation.
What you’ll need
Gather these fresh ingredients to create this delicious dish:
- 400g fresh salmon fillets
- 200g whole crème fraîche
- 30g unsalted butter
- 20g olive oil
- Fresh dill
- Salt and pepper to taste
If you’re looking for substitutions, Greek yogurt can replace crème fraîche for a lighter option, and you can swap dill with other fresh herbs like parsley or tarragon for a different flavor profile.
