I love a good salmon dinner, and this Creamy Spring Salmon recipe is a perfect way to welcome the season. It highlights fresh spring herbs, bright lemon, and a silky, dairy-free sauce made with coconut milk and Dijon. The dish is straightforward enough for a weeknight yet elegant enough for guests.
This Creamy Spring Salmon combines simple techniques with bold flavor: the fish is seasoned and seared to a golden crust, then finished in a rich, aromatic sauce. The sauce begins with garlic, shallot and Dijon mustard, deglazed with dry white wine and enriched with unsweetened full-fat coconut milk for a creamy texture without dairy. Lemon zest and juice add a bright lift, while fresh chives, dill and tarragon bring a fragrant, herbaceous finish.
Ingredients
For the Salmon
- 4 (6- to 8-ounce) skinless salmon fillets
- 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 thinly sliced shallot (about 1 large shallot)
- 1 tablespoon Dijon mustard
- 1/2 cup dry white wine (see note for a non-alcoholic option)
- 1 cup unsweetened full-fat coconut milk
- 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
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prep the salmon: Pat the fillets dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.
- Sear the salmon: Heat the extra-virgin olive oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, add the salmon fillets. Cook for 2–3 minutes without moving them so a golden crust forms. Flip and cook another 2–3 minutes until the second side is golden. Remove the salmon from the skillet and set aside while you make the sauce.
- Build the sauce base: Reduce the heat to medium. Add the minced garlic and sliced shallot to the skillet and sauté gently for about 1 minute, taking care not to let the garlic brown. Stir in the Dijon mustard and pour in the dry white wine. Whisk to combine and cook until the wine reduces by roughly half, approximately 2 minutes.
- Add the coconut milk: While whisking, slowly pour in the unsweetened full-fat coconut milk until the mixture is smooth. Bring the sauce to a rapid simmer, then lower the heat to maintain a gentle simmer so the sauce thickens slightly without boiling vigorously.
- Finish with herbs and lemon: Stir in the lemon zest, lemon juice, chopped chives, dill and tarragon. Season the sauce with the additional 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, adjusting to taste.
- Return the salmon to the pan: Nestle the seared fillets back into the sauce and simmer, uncovered, for 3–5 minutes or until the salmon reaches your preferred doneness. The sauce will continue to infuse the fish with flavor during this brief finish.
- Serve: Spoon extra sauce over the salmon and garnish with additional fresh herbs. This pairs beautifully with roasted asparagus or broccolini and is delightful served over short pasta such as orzo or over couscous or short-grain rice to soak up the sauce.
Tips and Variations
- If you prefer to avoid alcohol, replace the dry white wine with an equal amount of low-sodium chicken or vegetable broth and a splash of white wine vinegar for brightness.
- Use full-fat coconut milk for the creamiest texture; light coconut milk will thin the sauce and reduce richness.
- For crisper skin, leave the skin on the fillets and sear skin-side down first until crisp, then flip briefly to finish.
- Make the sauce a little ahead and reheat gently before adding the salmon if you want to speed up dinner service.
Serving Suggestions
Serve the Creamy Spring Salmon over orzo, couscous or a short rice to capture every bit of the sauce. Pair with roasted asparagus, broccolini or a simple green salad for a light, seasonal meal. The fresh herbs and lemon make this an ideal spring dinner that feels elevated without a lot of effort.
Other Spring Menu Ideas
- One Pot Salmon with Herb Butter Couscous
- Spring Sheet Pan Salmon
- Sheet Pan Spring Chicken with Artichokes and Asparagus
- Spring Spaghetti Carbonara
Nutrition (approximate per serving)
Calories: 505 kcal; Carbohydrates: 12 g; Protein: 37 g; Fat: 33 g; Saturated Fat: 15 g; Polyunsaturated Fat: 5 g; Monounsaturated Fat: 9 g; Cholesterol: 94 mg; Sodium: 1320 mg; Potassium: 1248 mg; Fiber: 3 g; Sugar: 5 g; Vitamin A: 304 IU; Vitamin C: 9 mg; Calcium: 95 mg; Iron: 4 mg.
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info
Total time: about 20 minutes. Servings: 4. Author: Alex Snodgrass.
Photography and styling by Eat Love Eats.