One Pan Creamy Salmon With Lemon Dill Yogurt Drizzle And Almond Crumble

Looking for a weeknight dinner that’s both impressive and incredibly easy to make? This One-Pan Creamy Salmon with Lemon‑Dill Yogurt Drizzle and Almond Crumble is your answer! We’ve combined flaky, perfectly cooked salmon with a luscious creamy sauce, brightened with lemon and dill, and topped with a satisfyingly crunchy almond crumble. The best part? It all comes together in just one pan, meaning minimal cleanup. Get ready to experience a symphony of flavors and textures that will have everyone asking for seconds!

What You’ll Need

• Salmon Fillets (4, 150g / 5oz each, skin on): We’re using skin-on salmon fillets for maximum flavor and crispy skin. Sockeye, Coho, or Atlantic salmon all work beautifully. Ensure the fillets are roughly the same thickness for even cooking.
• Olive Oil (2 Tbsp / 30ml): Extra virgin olive oil is preferred for its rich flavor, but any good quality olive oil will do. We’ll use it for searing the salmon and building the flavorful sauce.
• Salt and Freshly Ground Black Pepper: Essential for seasoning! Don’t be shy – a generous seasoning enhances all the other flavors. Freshly ground black pepper provides a more robust aroma.
• Shallot (1 small, finely minced ≈30g / 1oz): Shallots offer a milder, more delicate onion flavor than yellow onions. Finely mincing ensures it melts into the sauce.
• Garlic (2 cloves, minced): Freshly minced garlic is a must! It adds a pungent aroma and savory depth to the creamy sauce.
• Low-Sodium Vegetable Broth (120ml / ½ cup): Using low-sodium broth allows you to control the saltiness of the sauce. It provides a flavorful base for the cream sauce.
• Heavy Cream (120ml / ½ cup): Heavy cream creates the rich and luxurious texture of the sauce. You can substitute with half-and-half for a lighter version, but the sauce won’t be as thick.
• Dijon Mustard (1 Tbsp / 15ml): Dijon mustard adds a tangy complexity to the sauce, balancing the richness of the cream.
• Lemon Zest (from 1 lemon): Lemon zest provides a bright, citrusy aroma and flavor. Be sure to zest only the yellow part of the peel, avoiding the bitter white pith.
• Fresh Lemon Juice (2 Tbsp / 30ml): Freshly squeezed lemon juice is crucial for a vibrant, zesty flavor.
• Fresh Dill (2 Tbsp / 8g, finely chopped): Dill’s delicate, slightly anise-like flavor pairs perfectly with salmon and lemon. Use fresh dill for the best flavor.
• Plain Greek Yogurt (120g / ½ cup): Greek yogurt adds a creamy tanginess to the yogurt drizzle. Its thickness also helps it hold its shape.
• Sliced Almonds (2 Tbsp / 15g, toasted): Toasted almonds provide a delightful crunch and nutty flavor. Toasting enhances their flavor and texture.
• Honey (1 tsp / 5ml, optional): A touch of honey adds a subtle sweetness that balances the acidity of the lemon and the tang of the yogurt.

Substitutions & Variations

Feel free to customize this recipe to your liking! Here are a few ideas:

• Salmon: You can use other types of fish like cod or halibut, but adjust the cooking time accordingly.
• Greek Yogurt: Sour cream can be used in place of Greek yogurt, but it will be less tangy.
• Almonds: Walnuts or pecans make excellent substitutes for almonds.
• Dill: If you’re not a fan of dill, try parsley or chives.

Step-by-Step Instructions for Perfect One-Pan Salmon

1. Preheat and Prep: Begin by preheating your oven to 200°C (400°F). This ensures even cooking. Pat the salmon fillets completely dry with paper towels. This is crucial for achieving a beautifully crisp skin. Season both sides generously with salt and freshly ground black pepper. Don’t be shy with the seasoning – salmon can handle it!
2. Sear the Salmon Skin-Side Down: Heat 1 tablespoon of olive oil in a large, oven-safe skillet (cast iron is ideal!) over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets skin-side down in the hot skillet. The key here is to not move the salmon for the first 3-4 minutes. This allows the skin to develop a gorgeous, crispy texture. You’ll know it’s ready to flip when the skin releases easily from the pan.
3. Finish Baking in the Oven: Flip the salmon fillets and add the remaining 1 tablespoon of olive oil to the skillet. Transfer the entire skillet to the preheated oven. Bake for 8-10 minutes, or until the salmon flesh is just opaque in the center. A good test is to gently flake the salmon with a fork; it should separate easily. Avoid overcooking, as salmon dries out quickly.
4. Sauté Aromatics: While the salmon is baking, remove the skillet from the oven and carefully discard any excess fat, leaving about 1 tablespoon in the pan. Add the finely minced shallot and minced garlic to the skillet. Sauté for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic!
5. Create the Creamy Sauce: Pour in the vegetable broth, scraping up any browned bits from the bottom of the pan – these bits are packed with flavor! Add the heavy cream, Dijon mustard, and lemon zest. Bring the sauce to a simmer and cook for 2-3 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste.
6. Combine Salmon and Sauce: Gently return the cooked salmon fillets to the skillet with the creamy sauce. Spoon a little of the sauce over each piece of salmon to keep it warm and coated in flavor.
7. Prepare the Lemon-Dill Yogurt Drizzle: In a small bowl, combine the Greek yogurt, lemon juice, 1 tablespoon of chopped dill, and a pinch of salt. Mix well until smooth and creamy. If you prefer a touch of sweetness, whisk in the honey.
8. Toast the Almonds: Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, shaking the pan frequently, until they are golden brown and fragrant. Watch them carefully, as they can burn quickly. Set aside to cool.
9. Plate and Garnish: Spoon a generous amount of the creamy sauce onto each plate. Place a salmon fillet on top of the sauce. Drizzle the lemon-dill yogurt over the salmon in a zig-zag pattern. Sprinkle with the toasted almond crumble and the remaining chopped dill. For a final touch, add a thin ribbon of lemon zest.

Why One-Pan Cooking Works Wonders

One-pan meals aren’t just about convenience; they’re about maximizing flavor. By cooking the salmon directly in the sauce, the flavors meld together beautifully. The fond (browned bits) that develop on the bottom of the skillet during the searing process are incorporated into the sauce, adding depth and richness. This method also minimizes cleanup, making it perfect for busy weeknights.

The Science of Crispy Salmon Skin

Achieving perfectly crispy salmon skin is all about technique. Patting the salmon dry removes excess moisture, which hinders browning. Searing skin-side down in a hot skillet allows the fat in the skin to render, creating a crispy texture. Resisting the urge to move the salmon during the searing process is key – patience is rewarded with beautifully crisp skin!

Variations and Substitutions

Feel free to customize this recipe to your liking! You can substitute the salmon with other firm-fleshed fish, such as cod or halibut. If you don’t have Greek yogurt, sour cream can be used as a substitute. For a spicier kick, add a pinch of red pepper flakes to the sauce. Other herbs, such as chives or parsley, can be used in place of dill.

Pairing Suggestions

This One-Pan Creamy Salmon pairs beautifully with a variety of side dishes. Roasted asparagus, steamed green beans, or a simple quinoa salad are all excellent choices. A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, complements the flavors of the salmon and sauce perfectly.

Frequently Asked Questions (FAQ)

• Can I use a different type of yogurt? While Greek yogurt is preferred for its thickness, you can use plain yogurt, but the sauce may be slightly thinner.
• Can I make this ahead of time? The sauce can be made ahead of time and reheated gently. However, it’s best to cook the salmon just before serving for optimal flavor and texture.
• How do I know when the salmon is cooked through? The salmon is cooked through when the flesh is opaque and flakes easily with a fork.

Enjoy this incredibly flavorful and easy One-Pan Creamy Salmon! It’s a guaranteed crowd-pleaser. Don’t forget to save this recipe to Pinterest for later!

marry me salmon creamy flavorful one pan recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Brooke Ellis
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

This recipe delivers a flavorful and easy One-Pan Creamy Salmon with a Lemon-Dill Yogurt Drizzle and Almond Crumble, perfect for a weeknight dinner. It combines flaky salmon with a luscious creamy sauce and a satisfyingly crunchy almond topping.

---

Ingredients

Scale 1x2x3x

• 4 salmon fillets (150g / 5oz each, skin on)
• 2 Tbsp (30ml) olive oil
• Salt and pepper to taste
• 1 small shallot (≈30g / 1oz, minced)
• 2 cloves garlic (minced)
• 120ml (½ cup) low-sodium vegetable broth
• 120ml (½ cup) heavy cream
• 1 Tbsp (15ml) Dijon mustard
• Zest of 1 lemon
• 2 Tbsp (30ml) lemon juice
• 2 Tbsp (8g) fresh dill, chopped
• 120g (½ cup) plain Greek yogurt
• 2 Tbsp (15g) sliced almonds, toasted
• 1 tsp (5ml) honey (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat and Season: Preheat oven to 200°C (400°F). Pat salmon dry and season with salt and pepper.
2. Sear Salmon: Sear salmon skin-side down in a hot skillet for 3-4 minutes until crispy.
3. Bake Salmon: Flip salmon, add oil, and bake for 8-10 minutes until opaque.
4. Sauté Aromatics: Sauté shallot and garlic in skillet until fragrant.
5. Make Sauce: Add broth, cream, mustard, and lemon zest; simmer until thickened.
6. Combine: Return salmon to skillet with sauce.
7. Make Drizzle: Combine yogurt, lemon juice, dill, and honey.
8. Toast Almonds: Toast almonds until golden brown.
9. Plate and Garnish: Plate sauce, salmon, drizzle, and almonds.

Notes

For optimal flavor, cook the salmon just before serving. Toasting almonds enhances their flavor and texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Seafood
• Method: Baking, Searing
• Cuisine: American

Nutrition

• Serving Size: 1 fillet
• Calories: 350 kcal
• Sugar: 5 g
• Sodium: 200 mg
• Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 70 mg