Cucumber Dill Salmon
Cucumber Dill Salmon ~ pan seared salmon topped with a creamy cucumber-dill sauce. Simple, sophisticated taste in just 20 minutes.
Today I’m throwing back to a few years ago when I first published this recipe. I’ve updated the photos ~ no longer using my iPhone in an attempt to show you drool-worthy food. I’ve even added a video thanks to my husband that shows how easy it is to make this dish in 20 minute ~ or less.
There are just a few ingredients in this light, fresh salmon with a creamy sauce but friends, mayonnaise isn’t one of them.
I buy most of our salmon from Sam’s Club ~ where you can buy a new chair for the family room, prescription eyeglasses and a nice bottle of wine all under the same roof. Last summer though we went salmon fishing in Lake Michigan and caught enough salmon that it almost filled our freezer.
We finished the last filet about a month ago when I realized I was craving it, thus the update on this post. The recipe is the same, only the photos have changed.
The ingredients for this Cucumber Dill Salmon are minimal and it whips up really quickly but the flavor is elevated enough to entertain with.
Cucumber Dill Salmon Ingredients:
- Olive oil
- salmon filets
- Salt and pepper to taste
- 1 lemon
- English cucumber
- light (or Greek yogurt) cream cheese
- fresh dill minced
- low fat milk
The fresh herbs make all the difference and I just discovered this Greek yogurt cream cheese at my grocery store and like it really well. It looks, tastes and acts like ‘regular’ cream cheese, but if you can’t find it where you shop, any light cream cheese is great.
Start by preheating the oven to 400 degrees then using a large oven-safe skillet, drizzle about a tablespoon of olive oil in and medium to medium-high heat.
Pat the moisture from the salmon filets using a paper towel then season them with salt and pepper.
Place the salmon in the skillet face down and sear both sides.
If your salmon has the skin on it, only sear the side without the skin.
Squeeze a wedge of lemon juice over the top of the salmon pieces then transfer the skillet to the oven and bake 6-8 minutes or until firm and cooked through.
Oven time will vary depending upon the size of the filets.
Once the salmon is done baking, transfer the filets to a plate or serving platter and tent with foil to keep warm.
On top of the stove over low-medium heat, add the cream cheese and milk to the same skillet then season with salt and pepper and combine for the sauce.
Tips: Cubing the cream cheese helps combine it more easily as does stirring it in an ‘s’ motion.
Once the sauce is combined, if it’s too thick add more milk 1-2 tablespoons at a time.
Turn off the heat and stir in the diced cucumber and one tablespoon of the fresh dill then spoon the sauce over the salmon filets and garnish with the additional dill lemon wedge.
This is one of my most popular recipes on the blog several years running because home cooks like us have seen that a few simple ingredients can come together for a really good dish they make over and over.
If you tried this recipe or any other on the blog, don’t forget to leave a comment or star rating ~ I love hearing from you!
- Olive oil
- 3-4 salmon filets
- Salt and pepper
- 1 lemon cut in 6 wedges
- 1/3 cup English cucumber cut in pea size cubes
- 4 oz light or Greek yogurt cream cheese
- 2 tablespoons fresh dill minced
- 1/4 cup + an additional 2-3 tablespoons of skim milk
Pre-heat the oven to 400 degrees.
Using an oven-safe skillet, drizzle olive oil into the pan and warm over medium heat.
Pat moisture from salmon using a paper towel and season with salt and pepper.
Sear the salmon on both sides (if your salmon has the skin on, sear only on side w/o skin) then squeeze the juice from one lemon wedge over the top of the salmon pieces.
Bake the salmon 6-8 minutes or until it is firm and cooked through.
Remove the salmon from the pan onto a serving platter and on top of the stove over low-medium heat, add the milk and cream cheese to the same skillet then season with salt and pepper.
Using an 'S' motion, combine 1/4 cup of the skim milk and cream cheese (if the mixture is too thick, add more milk one tablespoon at a time).
Turn off the heat and stir in the diced cucumber and ONE tablespoon of the fresh dill. Spoon the creamy dill sauce over the salmon filets.
Garnish with the additional dill and serve with a lemon wedge.
Watch the VIDEO below and see how easy this recipe is!