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

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.

Ingredients

Units Scale

For the Salmon:

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

For the Sauce:

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

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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.

Nutrition

Serving Size: 1 salmon fillet with sauce (1/4 of recipe)
Calories: 415
Sugar: 3g
Sodium: 690mg
Fat: 23g
Saturated Fat: 7g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 42g
Cholesterol: 88mg