Salmon with Dilly Sauce


  • 2 lbs fresh salmon filet cut into 6 pieces, skin and bone removed
  • 1 medium garlic clove, grated
  • 2 to 3 Tbsp extra virgin olive oil
  • 2 Tbsp Dijon mustard
  • ¼ cup freshly squeezed lemon juice
  • ½ cup chicken stock
  • 3 Tsp honey
  • ¼ cup fresh dill, chopped
  • Sea salt to taste


Preheat broiler on high and place a stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source. Rub salmon with 2 tablespoons of the fresh lemon juice and salt.  Using an oven mitt, pull pan away from heat and place salmon on hot pan. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.  In a stainless steel sauce pan, heat olive oil and add garlic; stir for about one minute or until lightly golden.  Add the mustard, and whisk in remaining lemon juice, broth, honey and salt.  Cook on high heat for a minute to reduce slightly and add dill. Pour over salmon and serve.  Makes 4 servings.

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