FRENCH PEA SAUCE: Salmon with Dilled Creamed Pea Sauce

Salmon with Dilled Creamed Pea Sauce


Salmon with Dilled Creamed Pea Sauce 

A tender pan-seared or baked salmon fillet served under a velvety cream-and-pea sauce scented with fresh dill, lemon, and shallots. Elegant enough for entertaining yet simple enough for a weeknight.

INGREDIENTS (Serves 4)

For the Salmon

  • 4 salmon fillets, 6 oz (170 g) each (skin on or off)

  • 1–2 tbsp olive oil or butter

  • Salt and freshly ground black pepper

  • 1 tsp lemon zest

  • Optional: 1 tsp Dijon mustard to brush on top before cooking

  • Optional: 1 tsp garlic powder or 1 garlic clove, minced

For the Dilled Creamed Pea Sauce

  • 2 tbsp butter

  • 1 tbsp olive oil

  • 1 medium shallot, finely minced

  • 1 garlic clove, finely minced (optional but recommended)

  • 1 cup fresh or frozen peas

  • 1 1/4 cups heavy cream or half-and-half

  • 1/2 cup low-sodium chicken broth or vegetable broth

  • 1 tbsp lemon juice

  • 2–3 tbsp finely chopped fresh dill (plus more for garnish)

  • 1/2 tsp salt (or to taste)

  • 1/4 tsp black pepper

  • Pinch of nutmeg (optional but adds warmth)

  • Optional: 1 tsp Dijon mustard for a tangy, French-style finish

Optional Garnishes

INSTRUCTIONS

1. Season and Prepare the Salmon

Pat salmon fillets dry so they sear beautifully.

Season both sides with:

  • Salt

  • Pepper

  • Lemon zest

Optional enhancements:
Brush the tops lightly with Dijon mustard for extra flavor or sprinkle with a little garlic powder.

Let sit at room temperature for 10–15 minutes.

2. Cook the Salmon

Pan-Seared (best flavor)

  1. Heat 1–2 tbsp olive oil or butter in a large skillet over medium-high heat.

  2. Place salmon skin-side down if the skin is on. Press lightly for first 10 seconds so the fillet doesn’t curl.

  3. Cook 4–6 minutes until the skin is crisp and the salmon is mostly opaque from bottom to top.

  4. Flip gently and cook 1–2 minutes more until just cooked through or still slightly rosy in the center.

Oven-Baked Option

  • Preheat oven to 400°F (205°C).

  • Brush salmon lightly with oil and bake 10–14 minutes depending on thickness.

  • Remove as soon as it flakes easily with a fork.

Poached Option (very delicate)

  • Simmer broth + lemon + herbs and gently poach salmon for 7–10 minutes.

Set cooked salmon aside, loosely covered, while making the sauce.

3. Make the Dilled Creamed Pea Sauce

Use the same skillet if pan-searing salmon—this adds flavor.

  1. Sauté aromatics

    • Melt the butter with olive oil over medium heat.

    • Add shallots and cook 2–3 minutes until softened and fragrant.

    • Add garlic and stir 30 seconds.

  2. Add peas

    • Add peas and toss with the aromatics.

    • If using fresh peas, cook 2–3 minutes longer.

  3. Deglaze and enrich

    • Add broth and simmer 2 minutes.

    • Stir in the cream (or half-and-half).

    • Bring mixture to a gentle simmer—not boiling.

  4. Season
    Add:

    • Salt

    • Pepper

    • Lemon juice

    • Nutmeg (if using)

    • Dill

    • Optional: Dijon mustard

Let the sauce simmer gently 4–6 minutes until slightly thickened and peas are tender.

Sauce thickness:
It should be silky, spoonable, and able to coat the fish without running all over the plate.

4. Combine and Serve

Place salmon fillets on warm plates.
Spoon the warm dilled creamed pea sauce generously over each piece, or serve the sauce underneath as a creamy “bed.”

Garnish with:

  • More chopped dill

  • Lemon or a swirl of crème fraîche

  • Cracked black pepper

Serve immediately.

SIDE DISH SUGGESTIONS

Pair with foods that complement rich cream sauces and bright dill:

Starches

Vegetables

  • Steamed asparagus

  • Green beans almondine

  • Roasted zucchini or yellow squash

  • Simple green salad with lemon vinaigrette

Breads

  • Warm baguette

  • Soft dinner rolls

  • Herb focaccia

RECIPE VARIATIONS

1. Creamed Peas with Mint

Add 1 tbsp chopped mint for a fresh English-style twist.

2. Lemon-Dill Wine Sauce

Replace some cream with white wine for a lighter, more aromatic sauce.

3. Smoked Salmon Version

Use hot-smoked salmon and warm gently in the sauce—no searing needed.

4. Creamed Pea + Bacon Sauce

Add 2–3 tbsp cooked, crumbled bacon for saltiness and depth.

5. Crispy-Skinned Restaurant Finish

Pan-sear salmon skin-down 90% of the way and never flip—crisp bottom, tender top.

CHEF’S TIPS

  • Do not overcook salmon—remove when center is still slightly translucent.

  • Always add fresh dill at the end so it stays fragrant.

  • Use cold cream to prevent curdling when added to a hot pan.

  • Frozen peas work perfectly and taste sweet.

  • If sauce gets too thick: splash in broth.

  • If too thin: simmer 1–2 more minutes.


OTHER RECIPES

A great French pea sauce recipe to try ! 

Ingredients 

 * 1 cn (16-oz) salmon; drained and 
 * 2 Eggs; beaten 
 * 1/2 c Italian bread crumbs 
 * 2 tb Milk 
 * 1/2 ts Grated lemon peel 
 * 1/2 c Chopped green onions 
 * 1/2 ts Salt 
 
SAUCE 
 * 1 pk (10-oz) frozen peas; cooked 
 * 1 tb Margarine 
 * 1 tb Flour 
 * 1/2 ts Salt 
 * 1 ds Pepper 
 * 2/3 c Milk 
 * 1/4 ts Dill 

 INSTRUCTIONS 

 Mix all ingredients (except sauce ingredients). 
Press into 6 (6-oz) custard cups or muffin cups. 
Arrange in a circle in microwave. 
Cook on high for 3 minutes. 
Rearrange cups. 
Microwave until set, 2 to 3 minutes. 
To make sauce, microwave margarine in a 2 cup container until melted. 
Blend in flour, salt, pepper and dill. 
Stir in milk. 
Microwave for 1 minute. 
Stir in peas. 
Cook until mixture boils and thickens. 

Salmon with Dilled Creamed Pea Sauce Video :



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