Scandinavian 12 min

Crispy Skin Salmon with Dill Cream

Name: Crispy Skin Salmon with Dill Cream
Total time: 12 min
Yield: 2 servings
Cuisine: Scandinavian
Ingredients: 4 salmon fillets (6 oz each), skin-on; 1 tablespoon olive oil; Salt and black pepper to taste; For dill cream: ½ cup crème fraîche, 2 tablespoons fresh dill, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 clove garlic minced, salt; Cucumber salad and roasted potatoes for serving

seafoodhigh-proteingluten-freehealthyquick

Ingredientsfor 2

400

Cal

44g

Protein

Carbs

24g

Fat

14 salmon fillets (6 oz each), skin-on
21 tablespoon olive oil
3Salt and black pepper to taste
4For dill cream: ½ cup crème fraîche, 2 tablespoons fresh dill, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 clove garlic minced, salt
5Cucumber salad and roasted potatoes for serving

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Instructions

1
Mix crème fraîche, dill, lemon juice, lemon zest, garlic, and salt. Refrigerate until serving.
2
Pat salmon fillets completely dry, especially the skin. Season both sides with salt and pepper — be generous.
3
Heat olive oil in a non-stick or stainless skillet over medium-high heat. Place salmon SKIN-SIDE DOWN. Press each fillet firmly with a spatula for 30 seconds — this prevents the skin from curling up as it cooks. Cook 5–6 minutes without moving until the skin is deeply golden, rendered, and crispy. The fish will be mostly cooked from the bottom up — you can see it turning opaque from below.
4
Flip carefully and cook just 60–90 seconds on the flesh side. The center should be slightly translucent and medium. Serve skin-side up (to preserve the crispiness) with a generous dollop of the dill cream.