A Little Bit Lighter,  Fish,  Main Dish,  My Paleo Kitchen,  Recipes

Pan-fried Salmon with a Creamy Fresh Dill Sauce

Pan-fried Salmon with a Creamy Fresh Dill Sauce.
Pan-fried Salmon with a Creamy Fresh Dill Sauce – Yum, Yum!
Prep TimeCook Time
<5 mins25mins

Servings: 2

Carbs per Serving: 5g


This recipe needs

  • 2x 200g salmon fillets
  • 1 Tbsp oil (olive oil is good)
  • 1/2 tsp and two pinches of salt
  • 125mls or 1/2 cup of coconut cream
  • 1/2 chicken stock cube
  • 2 Tbsp fresh dill, finely chopped
  • 1 tsp lemon juice
  • 1/8 tsp garlic powder

How to make it

  • 2x 200g salmon fillets

Remove the salmon from the fridge about 30 mins before cooking.

Use kitchen paper to dry the salmon on each side.


  • two pinches of salt

Sprinkle the salmon fillets with the salt.


  • 1 Tbsp oil

Heat the oil in a frying pan on a low to medium heat.


Place the salmon skin side down and cook for 5 mins.

Flip the salmon over and cook for another 5 mins.

If the salmon is cooked (the recommendation is for a meat thermometer to read 48-52 deg C or 120-125 deg F) remove it from the heat.

Wrap it in aluminium foil and put it aside but keep the frying pan.


  • 125mls or 1/2 cup of coconut cream
  • 1/2 chicken stock cube
  • 2 Tbsp fresh dill, finely chopped
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/8 tsp garlic powder

In the same frying pan add the coconut cream and the 1/2 chicken stock cube.

Turn the heat down to low.

Stir until the stock cube has melted into the coconut cream.

Add all of the remaining ingredients.

Cook for 5-10 mins.

Unwrap the salmon, place on plates and pour the creamy dill sauce over the top of each one.


Blog bit about salmon cooking 🙂

The first time I attempted pan fried salmon I misread the instructions and read medium high rather than medium low. Smoke billowed. I opened windows and doors but stubbornly continued with my salmon on medium high. When it came time to flip the salmon, I did. Looking down at my just flipped salmon I realised it was just a tad overdone. (Obviously the mad sizzling and smoke filled room had failed to convey this message – I needed visual confirmation:P) With a confused frown I reread the instructions, realising my mistake I turned down the heat to low/medium as it actually stated.

I placed the salmon burnt side down and smoothed a sauce over the top for disguise before serving it. Other than stating it was a little crispy everybody liked it.

The lesson learned is if you make this correctly it will taste really really nice. If you burn it it will still taste quite nice! Winner!


This worked well with Avocado, Blueberry and Red Pepper Salad for lunch or Brussels Sprouts, Bell Pepper, Squash, Bacon and Honey Salad for a bit more of a filling dinner.


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