Quick Smoked Salmon and Dill Cream Sauce

Name: Quick Smoked Salmon and Dill Cream Sauce
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 tablespoons (30 g) unsalted butter, cold, cut into small cubes; 1 medium (40 g) shallot, minced very finely; 1 clove (5 g) garlic, minced; ½ cup (120 ml) dry white wine; ½ cup (120 ml) fish or vegetable stock; ¾ cup (180 ml) heavy cream, at room temperature; 8 ounces (225 g) hot-smoked salmon (or lox-style cold-smoked), skin and pin bones removed, flaked into bite-sized pieces; 3 tablespoons (10 g) fresh dill, chopped (reserve 1 teaspoon for garnish); 2 tablespoons (30 ml) lemon juice, freshly squeezed; to taste fine sea salt; to taste freshly ground black pepper; ¼ teaspoon (1 g) lemon zest, finely grated (optional)

From the MyKitchenBank Kitchen

A silky Scandinavian-inspired cream sauce with hot-smoked salmon, fresh dill, and bright lemon. Ready in 15 minutes, this elegant sauce clings beautifully to pasta, coats fish, or tops roasted vegetables. The salmon stays moist and tender because it's stirred in at the last moment, never cooked.

Prep: 8 min
Cook: 7 min
Total: 15 min
Makes: About 2 cups sauce, serves 4 over pasta or as an accompaniment

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Steps

Before you start

Have all ingredients measured and prepped (flaked salmon ready, dill fresh, lemon halved)
Start cooking pasta now if serving this sauce over noodles
Bring cream to room temperature so it doesn't curdle when added to hot sauce

1
Soften shallot and garlic
- Melt the butter in a medium saucepan (3-quart) over medium heat.
- Once foaming, add the minced shallot and garlic.
- Stir occasionally for 2 to 3 minutes until softened and fragrant but not browning—you want them to release their sweetness without color.
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Ready when: Shallot is translucent and smells fragrant
Tip: Don't let the shallot brown—it will turn bitter. If the pan gets too hot, lower the heat slightly.
2
Deglaze with wine
- Pour in the white wine and scrape the bottom of the pan with a wooden spoon to dissolve any flavorful browned bits.
- Simmer, stirring occasionally, for 2 to 3 minutes until the wine reduces by about half and smells less sharp.
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Ready when: Wine volume has reduced by roughly half
Tip: You'll notice the harsh alcohol smell fading—this is the wine reducing and mellowing the sauce.
3
Add stock and simmer
- Pour in the fish or vegetable stock.
- Bring to a gentle simmer, stirring occasionally, for 2 minutes.
- The liquid should bubble gently at the edges.
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Ready when: Stock comes to a gentle simmer with small bubbles
4
Incorporate the cream
- Lower the heat to medium-low.
- Slowly pour the room-temperature cream into the simmering liquid while stirring constantly.
- This gradual approach prevents the sauce from breaking or curdling.
- Once fully incorporated, continue stirring for 1 to 2 minutes until the sauce is smooth and silky.
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Ready when: Sauce is smooth, creamy, and coats the back of a spoon
Tip: Do not boil the sauce vigorously after adding cream—it can separate or become grainy. Keep the heat gentle.
5
Season and fold in salmon
- Turn off the heat.
- Taste the sauce and add salt and black pepper as needed (remember the smoked salmon brings saltiness, so start conservatively).
- Gently fold in the flaked smoked salmon and chopped fresh dill with a spatula.
- Stir just until combined—you want the salmon in soft pieces, not broken up.
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Ready when: Salmon and dill are evenly distributed throughout the sauce
Tip: Cold salmon will slightly cool the warm sauce, so serve it promptly. Folding gently prevents the salmon from breaking into tiny pieces.
6
Finish with lemon juice
- Add the fresh lemon juice and stir gently to combine.
- Taste again and adjust salt, pepper, or lemon to your preference.
- The sauce should taste bright, herbaceous, and balanced.
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Ready when: Lemon juice is fully stirred in; sauce tastes bright and balanced
Tip: Taste as you go—lemon is adjustable, so you can make it as tart as you like.
7
Serve
- Transfer the sauce to a serving bowl or spoon it directly over hot pasta, cooked fish, roasted vegetables, or new potatoes.
- If desired, garnish with a small pinch of lemon zest and the reserved teaspoon of fresh dill.
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Tip: Serve immediately while the sauce is warm and the salmon is still tender.

Good to know

Tips

For the creamiest sauce, bring the heavy cream to room temperature before adding it—cold cream hitting hot liquid can cause it to separate or become grainy.
Taste the sauce before adding all the salt—smoked salmon is already quite salty, so you may need less than you'd expect.
This sauce pairs beautifully with fresh egg pasta (fettuccine or pappardelle) but also works wonderfully spooned over roasted salmon fillets, halibut, or poached chicken breast.
Make it a one-pan dinner by finishing the sauce and serving it alongside roasted vegetables or new potatoes on the same plate—elegant and minimal cleanup.

Make ahead

You can prepare the sauce up to the point of folding in the salmon and dill: soften the shallot, deglaze with wine, add stock, and whisk in the cream. Let it cool to room temperature, then refrigerate in an airtight container for up to 2 days. Reheat very gently over low heat, then fold in the salmon, dill, and lemon juice just before serving.

Storage & reheating

Refrigerator: Keep in an airtight container for up to 2 days. Reheat gently over low heat, stirring often, until warmed through. Do not boil. Freezer: This sauce is best enjoyed fresh, but you can freeze the base (without salmon and dill) for up to 3 months in an airtight container. Thaw in the refrigerator, then reheat gently and stir in fresh salmon and dill before serving. Room temperature: Not recommended—the cream sauce can separate if left unrefrigerated for more than 1 hour.

Substitutions

dry white wine → dry vermouth or additional fish stock. If you prefer to skip wine, use ½ cup (120 ml) stock instead. The sauce will be slightly less complex but still delicious.
fresh dill → fresh parsley or fresh tarragon. Tarragon brings a subtle anise note, while parsley is milder. Use the same amount.
hot-smoked salmon (or lox-style cold-smoked) → smoked trout or poached fresh salmon. Smoked trout works beautifully. For fresh salmon, poach 8 oz (225 g) in simmering stock for 6–8 minutes until just cooked, then flake gently.
heavy cream → crème fraîche or sour cream. Crème fraîche gives a tangier flavor and won't break as easily when heated. Sour cream is thinner and more tangy; use ¾ cup (180 ml) and add it more slowly over gentle heat.