Filet de Saumon à l’Aneth

Name: Filet de Saumon à l’Aneth
Prep time: 10 min
Cook time: 15 min
Yield: 4 servings
Cuisine: French Menu
Ingredients: Salmon Fillets — 4; Olive Oil — 1 tbsp; Salt — To taste; Black Pepper — To taste; Butter — 1 knob; Garlic — 1 clove; Shallots — 2; Lemon Juice — ½; Fish Stock — 100 ml; Light Cream — 400 ml; Lemon Zest — ½; Mustard — ½ tsp; Fresh Dill — 1 bunch; Soy Sauce — 1 tbsp; Baby Potatoes — 500 g; Butter — 1 knob; Herbs — To taste; Lemon Juice — 1 squeeze

This exquisite salmon fillet is pan-seared to achieve a perfectly crisp skin, then smothered in a luxurious, creamy lemon and dill sauce that brings a bright, aromatic freshness to every bite. Served alongside tender, buttery baby potatoes and steamed broccoli, this elegant dish is a wonderful showcase of refined flavours that come together with remarkable ease.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 15 minutes

Servings: 4

Notes:

To achieve the best flavour, ensure the salmon fillets are thoroughly seasoned with salt and pepper before searing, and cook them skin-side down initially to develop a beautifully crisp, golden texture.

The sauce can be easily adapted to your personal taste; the addition of a half-teaspoon of mustard provides a subtle, tangy depth that enhances the creamy profile, while a splash of light soy sauce introduces a complex umami element.

For the potatoes, ensure they are pre-boiled in boiling water for about 10 minutes until they are just tender before finishing them in the pan; this method ensures they are perfectly soft inside but achieve a delightful, buttery golden exterior in the final step.

Fresh dill is indispensable for this dish; its unique, aromatic flavour defines the sauce, so use a generous bunch, freshly chopped, to impart the most vibrant, herbal notes to the creamy base.

The sauce will thicken beautifully as it simmers with the fish; if you prefer a thinner consistency, simply adjust by adding a little extra fish stock or cream to reach your desired texture before serving.

Sear Salmon
Heat olive oil in a non-stick pan, add the seasoned salmon fillets skin-side down, and cook for 2 to 3 minutes on each side until golden and cooked through, then remove and set aside on a plate.

Prepare Aromatics
In the same pan, melt a knob of butter, add the garlic and finely chopped shallots (or white onion), and sauté for 2 minutes until fragrant and softened.

Create Sauce
Deglaze the pan with the fresh lemon juice and fish stock, scraping up any flavourful bits, then pour in the light cream, lemon zest, mustard, and season with salt and pepper.

Infuse
Stir in the finely chopped fresh dill and optional soy sauce, then simmer for 2 minutes until the sauce begins to thicken and develop a rich, creamy consistency.

Finish
Return the seared salmon to the pan, cover, and gently simmer for another 2 to 3 minutes to allow the flavours to meld perfectly before serving.

Prepare Potatoes
In a separate pan, melt butter and add the pre-boiled baby potatoes, seasoning with salt, pepper, herbs of choice, and a squeeze of fresh lemon juice, then sauté over medium-high heat for 5 minutes until crispy and golden.