Entree: Ireland – Dublin & East – Irish Salmon with Dill Sauce (Pan-seared or oven-roasted Irish salmon fillets served with a creamy lemon-dill sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 35 min

Ingredients

- 4 salmon fillets, approx. 6 oz (170 g) each, skin on
- 1 1/2 tsp (7 g) coarse sea salt
- 3/4 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter

For the dill sauce:
- 1 tbsp (15 g) unsalted butter
- 1 small shallot, minced (about 30 g)
- 1/4 cup (60 ml) dry white wine or low-sodium chicken stock
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (15 ml) fresh lemon juice
- 2 tsp (10 g) Dijon mustard
- 3 tbsp (9 g) fresh dill, finely chopped
- Salt and pepper to taste
- Lemon wedges, for serving

Instructions

1. Prepare salmon: Pat salmon fillets dry and season both sides with 1 1/2 tsp (7 g) coarse sea salt and 3/4 tsp (2 g) black pepper. Let sit at room temperature for 10 minutes.
2. Sear salmon: Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat until shimmering. Add salmon fillets skin-side down and cook without moving for 4–5 minutes until skin is crisp. Flip gently and add 2 tbsp (28 g) butter; baste the fillets for 1–2 minutes until just cooked through (internal temperature about 125–130°F / 52–54°C for medium).
3. Rest salmon: Transfer fillets to a warm plate and tent loosely with foil while you make the sauce.
4. Make the sauce: In the same skillet, reduce heat to medium and add 1 tbsp (15 g) butter. Sauté the minced shallot (about 30 g) until translucent, about 1–2 minutes. Deglaze with 1/4 cup (60 ml) white wine or stock, scraping up browned bits; simmer until mostly evaporated.
5. Finish sauce: Pour in 1/2 cup (120 ml) heavy cream, 1 tbsp (15 ml) lemon juice, and 2 tsp (10 g) Dijon mustard. Simmer gently 2–3 minutes until slightly thickened. Stir in 3 tbsp (9 g) chopped fresh dill and adjust seasoning with salt and pepper.
6. Serve: Spoon dill sauce over salmon fillets, garnish with lemon wedges and extra dill if desired. Serve immediately with boiled potatoes, steamed greens, or soda bread.