Easy Pan Poached Salmon with Cucumber Lemon Dill Sauce – Easy & Healthy Dinner Recipe
We all know that we need to eat more heart healthy salmon, and this easy pan poached salmon with creamy cucumber dill sauce is the perfect way to tempt more salmon into your family’s diet.
Atlantic salmon, cucumbers, lemon, Greek yogurt – what’s not to love about these healthy ingredients!
Serve this salmon with fresh tomato slices and brown rice with bits of feta cheese.
Pan Poached Salmon with Cucumber Lemon Dill Sauce
Healthy and Delicious Salmon Gently Pan Poached with Lemon and Dill
- 4 salmon filets
- 1 tablespoon olive oil
- 1 medium lemon
- salt & pepper
- 1/2 teaspoon dried dill
Cucumber Lemon Dill Sauce
- 1 small cucumber, peeled and chopped into small pieces
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt, plain
- 1/4 teaspoon salt
- 1 teaspoon dried dill
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sugar
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To make the Dill Sauce: Blend everything with the exception of cucumber. Once the sauce is blended, stir in the cucumber. Cover and refrigerate for about 30 minutes. Spoon over cooked fish.
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Lightly sprinkle a little lemon, salt, pepper and dried dill on top of each piece of salmon. Heat oil in a large frying pan. Add salmon filets to the pan skin side down.
- Cook for about 2 minutes.
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Pour 1/2 cup of water in the skillet along with 3 slices of lemon cut into small pieces.
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Bring to a light simmer: cover and reduce heat slightly.
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Cook for 10-14 minutes depending on thickness of fish.
Pan frying and then poaching salmon is one of our favorite ways to cook this delicious fish. Add some pieces of lemon to flavor and sprinkle with dill.
You can use fresh or frozen salmon for this recipe, both work fine and sometimes you can get great deals on frozen fish at your local grocery store. If you do find a great deal, buy extra and stock up. The USDA says that frozen foods can be kept indefinitely if stored correctly. Always make sure your fish is sealed in an airtight package and kept frozen until ready to use.
