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Creamy Spring Salmon
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5 from 19 votes

Creamy Spring Salmon

Total Time20 minutes
Servings: 4


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


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.