One Pan Salmon with Lemon Cream, Dill and Capers


  • 1 Tablespoon Olive Oil (more if using cast-iron)
  • Salt and pepper
  • 4 (6 oz) salmon fillets
  • 6-8 cloves garlic
  • 1 cup heavy cream
  • ½ cup chicken broth
  • Juice of one lemon (at least 1/4 cup)
  • 1 teaspoon cornstarch
  • 1 Tablespoon water
  • 1-2 Tablespoon fresh dill, chopped
  • Optional: Capers


  1. In a medium sized skillet heat the olive oil over medium low heat. Generously salt & pepper the salmon and add to the skillet skin sized down. Heat for about 5 minutes and flip the salmon to the other side and cook for another 5 minutes until the salmon is brown and center is slightly pink. Remove salmon and set aside on a plate.
  2. Add the garlic to the pan and cook until tender. Add the heavy cream, chicken broth, and lemon juice. In a small bowl whisk together cornstarch and water. Add to the sauce. Let simmer for 3-4 minutes or until sauce has thickened.
  3. Add the salmon back to the skillet and heat through. Add fresh dill to the sauce, top with lemon, capers and serve.fullsizeoutput_743f.jpeg

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