Y’all know I love a salmon dinner and this Creamy Spring Salmon is perfect for the new season!
This Creamy Spring Salmon is seriously fantastic! It is bursting with all the spring flavors I cannot get enough of. And while this dish is so simple to prepare for your everyday weeknight dinner, the flavors are so impressive that this would be perfect when hosting family or friends for dinner.
The salmon is simply seasoned and seared then set aside while you make the sauce. With a Dijon and wine base made with coconut milk, this dish is perfectly creamy while keeping things dairy-free. Finished with the brightness of lemon and freshness from the chives, dill, and tarragon, this meal is truly *chef’s kiss.*
I like to serve this over short rice, like orzo, but this would even be great over couscous too! Whatever you prefer to help soak up more of this sauce. Then simply pair with roasted asparagus or broccolini, your meal will come together in no time and be beyond impressive.
For More Spring Menu Ideas:
Sheet Pan Spring Chicken with Artichokes and Asparagus
Creamy Spring Salmon

Ingredients
For the Salmon:
- 4 skinless salmon fillets 6 to 8 ounces each
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoon extra-virgin olive oil
For the Sauce:
- 2 garlic cloves minced
- ½ cup halved and thinly sliced shallot about 1 large shallot
- 1 tablespoon Dijon mustard
- ½ cup dry white wine
- 1 cup unsweetened full-fat coconut milk sub heavy creamer
- Grated zest of ½ lemon
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons finely chopped fresh chives plus more for garnish
- 2 tablespoons finely chopped fresh dill plus more for garnish
- 2 tablespoons finely chopped fresh tarragon plus more for garnish
- ¼ kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper
Instructions
Prepare the Salmon:
- Pat the salmon dry with a paper towel then season both sides evenly with the salt and pepper.
- In a large non-stick skillet, heat the oil over medium-high heat. Add the salmon and cook for 2 to 3 minutes. Flip and continue to cook until golden brown, another 2 to 3 minutes. Remove from skillet and set aside.
Make the Sauce:
- Reduce heat to medium and add the garlic and shallot. Gently sauté being careful not to burn, about 1 minute. Add the Dijon and pour in the white wine. Whisk until smooth and cook until the wine has reduced by half, about 2 minutes.
- While whisking, slowly pour in the coconut milk until well incorporated and bring to a rapid simmer. Once simmering, reduce the heat so the sauce is lightly simmering, about medium-low heat.
- Add the lemon zest, lemon juice, chives, dill, tarragon, salt, and pepper and stir to combine. Nestle the salmon back into the sauce and cook, uncovered, until the salmon is cooked to your desired doneness, 3 to 5 more minutes.
- Top with more fresh herbs and serve! I like to serve with roasted asparagus and serve over a short pasta, like orzo.
Photography and styling by Eat Love Eats.
32 Comments
Isabelle
May 12, 2023 at 11:28 pmI made this tonight and it was so good!! My husband who doesn’t look forward to salmon night even went back for seconds. Add this to my recipe book
Ashley Virnau
April 13, 2023 at 6:49 pmLooks delicious! I will be making! What type/brand of skillet is she using?
Alex
April 25, 2023 at 8:20 pmHi Ashley-
I am using a Le Creuset braiser! I’ve linked it here.
https://rstyle.me/+Fl8n7rW-j_qfCOcWrrSfeg
Marybeth
April 13, 2023 at 5:43 pmMade this last night and that sauce is soooo amazing! We did skip the tarragon, because our grocery was out, but even without it, wow! I wanted to lick the pan! We served it the salmon with orzo, as suggested and will definitely be making again asap!
Sue M.
April 13, 2023 at 3:02 amI prepared this tonight. As soon as I read it, I ran to the store and bought the ingredients…the best Wednesday night dinner we’ve had in a long long time. Thank you – it was divine, and it’s now on my list for “Saturday night dinner parties!”
Alex
April 13, 2023 at 3:14 pmAmazing! Thank you for commenting
Gretchen
April 11, 2023 at 12:06 amWe love everything of yours. You’re our go-to for nearly all of our home cooked meals. This was outstanding. Central Market was out of tarragon so I got sage and it worked great!
Alex
April 11, 2023 at 6:07 pmOh I bet the sage was a wonderful twist!!! 🙂 glad you loved it.
Haleigh
April 6, 2023 at 6:47 pmHi Alex! making this ASAP. I’m not a huge fan of tarragon/fennel flavors…would you substitute it with another herb or omit?
Megan
April 18, 2023 at 7:33 pmI bought basil to Sub. Let you know!
sassycook
April 5, 2023 at 11:01 pmThis was SO delicious. You never fail! Dinner made easy, fun and enjoyable. 10/10
Alex
April 6, 2023 at 8:08 pmSo glad to hear it, thank you!!
Tracy
April 5, 2023 at 8:33 pmThis looks beautiful – Im wondering .. family aren’t fans of the flavor of coconut but heavy cream sounds rich/heavy for a substitution. Is there anything lighter that would work and not compromise the sauce?
Alex
April 11, 2023 at 6:10 pmI would suggest heavy creamer as the sub. It will definitely be a bit heavier in taste, but will be delicious still.
Melissa
April 5, 2023 at 1:44 pmHi! Could you substitute the salmon for a white fish? If so, what would you recommend?
Alex
April 5, 2023 at 3:10 pmyes!! I would go with Halibut, or cod. Cod is a little fishier but still white and flakey, while halibut will be flakey and a little less fishy.
Rosemary
April 5, 2023 at 12:06 amI made this tonight & we absolutely LOVED it!! Not only is it delicious, it’s also super fancy yet super simple. I paired it with orzo & asparagus and have no doubt this will become a quick & common 20 minute meal in our house!
Samantha Long
April 4, 2023 at 10:47 pmHi! How would you substitute salmon with chicken breasts or thighs? Thank you!
Alex
April 4, 2023 at 10:52 pmYes it will be delicious with pan seared chicken
Marissa
April 4, 2023 at 8:15 pmThis sounds delicious! Some of my family are not fans of salmon, is there another fish that you would recommend this would be good with?
Rita Vascimini
April 4, 2023 at 3:58 pmIs the coconut milk the kind you get in a can in the Asian grocery section or is it the kind you get near the cartons of almond milk and other milks in the refrigerated section? Thanks!
Alex
April 4, 2023 at 5:15 pmI use the cans or this brand from Amazon is wonderful!
Rita Vascimini
April 5, 2023 at 1:53 amThanks so much for your prompt reply!
Shannyn Taggart
April 4, 2023 at 2:39 amWhat could I substitute for the wine? Veg broth? 😬
Alex
April 4, 2023 at 3:01 pmYes, that works great! I would include an additional 1/2 tbsp of lemon juice as well to help with the brightness that the wine usually brings.
Katie
April 4, 2023 at 1:20 amRan to this as soon as it was published! Made it for dinner tonight and it was KILLER. Another hit from Alex.
Alex
April 4, 2023 at 3:01 pmThank you so much!
Brittany
April 6, 2023 at 2:10 amThis was absolutely unreal! Completely forget to put tarragon on my grocery list, but was sooo yummy and springy without it. Can’t wait to try it the right way next time!
Garrett
April 3, 2023 at 6:41 pmIt says skinless fillets, but instructions indicate skin side down.
Alex
April 3, 2023 at 7:03 pmThank you for catching this! We have updated this.
Elizabeth Watson
April 3, 2023 at 11:45 pmThis looks delicious… might have to change my Easter dinner. Can the sauce be done a day ahead?
Alex
April 5, 2023 at 3:11 pmYes!! you can make the sauce a day ahead! great idea!