Can I make this recipe dairy-free?

Absolutely! The recipe already uses coconut milk instead of cream, making it naturally dairy-free. Just make sure your Dijon mustard is also dairy-free (most are).

What can I substitute for white wine?

If you prefer not to use alcohol, replace the wine with chicken broth plus a teaspoon of white wine vinegar or lemon juice to add the acidity that wine would contribute.

My sauce split or curdled - what happened?

This usually happens if the heat was too high when adding the coconut milk or if it simmered too vigorously. To fix it, remove from heat and whisk in a tablespoon of cold water, or transfer to a blender and blend until smooth.

How do I know when the salmon is done cooking?

The salmon is done when it flakes easily with a fork but still has a bit of translucency in the center. For medium-rare, aim for an internal temperature of 125°F; for medium, about 130°F. Remember that it will continue cooking slightly after you remove it from the heat.

Creamy Spring Salmon Recipe

Name: Creamy Spring Salmon Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 4 skinless salmon fillets (6 to 8 ounces each); 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 2 garlic cloves, minced; 1/2 cup halved and thinly sliced shallot (about 1 large shallot); 1 tablespoon Dijon mustard; 1/2 cup dry white wine; 1 cup unsweetened full-fat coconut milk (or heavy creamer); Grated zest of 1/2 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; 1/4 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper

This Creamy Spring Salmon is a celebration of fresh flavors and velvety textures that come together in an impressive yet surprisingly simple dish. The tender salmon fillets nestle in a luxurious herb-infused sauce that’s brightened with lemon and enriched with coconut milk. Ready in just 20 minutes, this restaurant-worthy meal is perfect for both special occasions and weeknight dinners when you want something truly delicious without spending hours in the kitchen.

Why You’ll Love This Recipe

Quick and Elegant: Transform basic salmon into a sophisticated meal in just 20 minutes – perfect when you want to impress without the stress!
Incredibly Flavorful: The combination of fresh herbs, bright lemon, and creamy sauce creates layers of flavor that make each bite exciting.
Nutritious Powerhouse: Packed with omega-3 fatty acids from the salmon and healthy fats from the coconut milk, this dish is as good for your body as it is delicious.
Versatile: Works beautifully for a romantic dinner, family meal, or even when entertaining guests – it’s that adaptable!

Ingredients You’ll Need

Salmon fillets: The star of the show – choose center-cut pieces for the most even cooking. Wild-caught offers the best flavor, but good-quality farmed works well too.
Olive oil: Used for searing the salmon to golden perfection. A good quality extra-virgin olive oil adds its own subtle flavor.
Garlic and shallots: These aromatics create the flavor foundation of the sauce – don’t even think about skipping them!
Dijon mustard: Adds depth and a subtle tang that balances the richness of the sauce.
White wine: Deglazes the pan and adds beautiful acidity. Choose something dry that you’d enjoy drinking – never cook with wine you wouldn’t drink!
Coconut milk: Creates the luxurious creamy texture without dairy. The subtle coconut flavor pairs surprisingly well with the seafood.
Lemon zest and juice: Brightens everything up and cuts through the richness with essential citrus notes.
Fresh herbs: The combination of chives, dill, and tarragon is non-negotiable! These herbs are what give this dish its distinctive spring character.
Salt and pepper: The most basic but critical seasonings that enhance all the other flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize this dish? Here are some delicious options:

Dairy Option: Swap coconut milk for heavy cream if you prefer a more traditional flavor profile.
Herb Variations: If you can’t find tarragon, substitute with additional dill or try fresh basil for a different but equally delicious twist.
Protein Switch: This sauce works beautifully with other proteins like chicken breasts, scallops, or even firm white fish like halibut.
Vegetable Additions: Enhance the sauce by adding sautéed mushrooms, fresh spring peas, or baby spinach during the final minutes of cooking.

How to Make Creamy Spring Salmon

Step 1: Prepare the Salmon

Pat your salmon fillets completely dry with paper towels – this is essential for achieving that perfect golden crust! Season both sides generously with salt and pepper. Heat olive oil in a large non-stick skillet over medium-high heat until shimmering but not smoking.

Step 2: Sear the Salmon

Place the seasoned salmon in the hot skillet and cook undisturbed for 2-3 minutes until a beautiful golden crust forms. Flip carefully with a fish spatula and cook another 2-3 minutes. The salmon should be about 75% cooked at this point. Remove to a plate and set aside.

Step 3: Create the Sauce Base

Reduce the heat to medium and add the minced garlic and sliced shallots to the same pan. Sauté gently for about a minute, stirring constantly to prevent burning. The residual heat from the pan is plenty to cook these aromatics.

Step 4: Build the Sauce

Add the Dijon mustard and whisk to incorporate it into the aromatics. Pour in the white wine and whisk until smooth, scraping up any flavorful browned bits from the bottom of the pan. Let the wine simmer until reduced by half, about 2 minutes.

Step 5: Finish the Sauce

While continuously whisking, slowly pour in the coconut milk until well incorporated. Bring the sauce to a simmer, then reduce the heat to maintain a gentle bubble. Stir in the lemon zest, lemon juice, and all those wonderful fresh herbs along with salt and pepper.

Step 6: Return the Salmon

Carefully nestle the salmon back into the sauce, spooning some of the sauce over the top. Let it finish cooking in the sauce, uncovered, for 3-5 more minutes depending on how well-done you prefer your salmon.

Pro Tips for Making the Recipe

Temperature Matters: Always let salmon sit at room temperature for 15 minutes before cooking for more even results.
Don’t Overcook: Salmon is at its best when still slightly translucent in the center. It will continue cooking briefly after you remove it from heat.
Fresh Herbs Are Essential: This is one recipe where dried herbs simply won’t work – the fresh herbs provide brightness that defines the dish.
Sauce Consistency: If your sauce gets too thick, thin it with a splash of chicken broth or more white wine. If too thin, simmer a bit longer uncovered.
Pan Choice: A non-stick or well-seasoned cast iron skillet works best to prevent the salmon from sticking.

How to Serve

This Creamy Spring Salmon creates a stunning presentation and pairs beautifully with:

Perfect Accompaniments

Serve over a bed of orzo or other small pasta that can soak up the incredible sauce
Alongside roasted asparagus, which complements the spring flavors perfectly
With crusty bread for mopping up every last bit of the sauce

Complete The Meal

Start with a light salad dressed with a simple vinaigrette
Pour a glass of the same dry white wine you used in the sauce
Finish with a light dessert like lemon sorbet to complement the meal’s spring theme

Make Ahead and Storage

Storing Leftovers

Store any leftover salmon and sauce separately in airtight containers in the refrigerator for up to 2 days. The sauce may thicken when chilled – this is completely normal.

Reheating

For the best texture, reheat the sauce gently in a skillet over low heat until just warmed through. Add the salmon during the last minute just to warm it without cooking it further.

Freezing

While you can freeze the sauce for up to 1 month, I don’t recommend freezing the cooked salmon as its texture will suffer. If you must freeze, it’s better to freeze the salmon and sauce separately.

FAQs

Can I make this recipe dairy-free?

Absolutely! The recipe already uses coconut milk instead of cream, making it naturally dairy-free. Just make sure your Dijon mustard is also dairy-free (most are).
What can I substitute for white wine?

If you prefer not to use alcohol, replace the wine with chicken broth plus a teaspoon of white wine vinegar or lemon juice to add the acidity that wine would contribute.
My sauce split or curdled – what happened?

This usually happens if the heat was too high when adding the coconut milk or if it simmered too vigorously. To fix it, remove from heat and whisk in a tablespoon of cold water, or transfer to a blender and blend until smooth.
How do I know when the salmon is done cooking?

The salmon is done when it flakes easily with a fork but still has a bit of translucency in the center. For medium-rare, aim for an internal temperature of 125°F; for medium, about 130°F. Remember that it will continue cooking slightly after you remove it from the heat.

Final Thoughts

This Creamy Spring Salmon is one of those magical recipes that manages to be both sophisticated and simple at the same time. The velvety sauce studded with fresh herbs transforms everyday salmon into something truly special, yet it all comes together in just 20 minutes. Whether you’re cooking for a weeknight family dinner or hosting friends for a spring celebration, this dish strikes the perfect balance between impressive and achievable. Give yourself the gift of this delicious meal – you deserve it!

Creamy Spring Salmon Recipe

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Author: Lisa
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Main-course
Method: Stovetop
Cuisine: American, Spring
Diet: Gluten Free

Print Recipe

Description

This Creamy Spring Salmon is a quick and elegant main-course perfect for weeknight dinners or special occasions. Pan-seared salmon fillets are nestled in a luscious lemon-herb coconut cream sauce, bursting with fresh spring flavors from dill, chives, and tarragon. Ready in just 20 minutes, it’s a restaurant-quality meal that’s both light and satisfying.

Instructions

Prepare the Salmon: Pat the salmon fillets dry with a paper towel. Season both sides evenly with kosher salt and freshly ground black pepper.
Sear the Salmon: Heat the extra-virgin olive oil in a large non-stick skillet over medium-high heat. Add salmon fillets and cook for 2 to 3 minutes on one side. Flip each fillet and continue to cook for another 2 to 3 minutes, until both sides are golden brown. Remove the salmon from the skillet and set aside.
Start the Sauce: Reduce the heat to medium. Add minced garlic and sliced shallots to the skillet. Gently sauté for about 1 minute, stirring frequently, being careful not to burn the garlic.
Add Mustard and Wine: Stir in the Dijon mustard, then pour in the dry white wine. Whisk until smooth and allow the mixture to cook and reduce by half, about 2 minutes.
Incorporate Coconut Milk: While whisking, slowly add the coconut milk (or heavy creamer), combining until the sauce is smooth. Bring the mixture to a rapid simmer, then lower the heat to maintain a gentle simmer.
Add Lemon and Herbs: Stir in the lemon zest, lemon juice, chopped chives, dill, tarragon, 1/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix well to combine the flavors.
Finish Cooking Salmon: Return the seared salmon fillets to the skillet with the sauce. Let them cook, uncovered, for 3 to 5 more minutes, or until the salmon reaches your desired doneness and is coated in the creamy sauce.
Garnish and Serve: Top salmon with additional fresh herbs. Serve immediately, pairing well with roasted asparagus or over a bed of short pasta like orzo if desired.

Notes

For richer flavor, substitute heavy cream for coconut milk if preferred.
Salmon can be cooked a little less or more depending on personal doneness preference.
Pair with vegetables like roasted asparagus or a simple salad for a complete meal.
Herb amounts can be adjusted to taste, and other fresh herbs can be used.
Orzo or rice makes a great base for serving with the creamy sauce.