Salmon in a creamy sauce in a frying pan

Step-by-step recipe

Step 1:

Place the fillet on a board, skin side down, and season evenly with salt and pepper.

Step 2:

Sprinkle the fillets with cornstarch.

Step 3:

Turn the fillet skin side up, season with salt, pepper and add starch on top of the skin.

Step 4:

Heat a frying pan, pour in vegetable oil, place the salmon fillet in the pan skin side down and fry for 4 minutes over medium heat.

Step 5:

Turn the fillet over and fry for another 4 minutes.

Step 6:

Turn the fillet back over onto the skin and remove from the pan.

Step 7:

Place a clean frying pan on the fire.

Step 8:

Finely chop the garlic or crush it in a garlic press. Place the butter and chopped garlic in a frying pan.

Step 9:

Fry the garlic over low heat.

Step 10:

Add wheat flour to the butter and stir until the flour dissolves in the butter.

Step 11:

Add the cream to the pan, stir and cook over low heat, stirring constantly.

Step 12:

Add lemon zest and stir.

Step 13:

Chop the fresh dill. When the cream comes to a boil, add the dill and stir.

Step 14:

Add lemon juice to the cream and stir.

Step 15:

Wait until it thickens slightly and transfer the fillets to the pan, skin side down.

Step 16:

Cook the fillet in the sauce for 1 minute over low heat.

Cooking tips

When grating lemon zest, avoid the white part. It's bitter and will ruin the dish. Use only the yellow, outer zest.

Cream should be added to the pan only after the flour has completely dissolved and all lumps have disappeared.

Once the cream boils, you can immediately turn off the heat; it will thicken at this temperature and will not dry out or burn to the pan.

If you use less fatty cream, add more flour; if you use more fatty cream, you can use less flour.