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Salmon with Dill Sauce & Lemon Risotto

I love the classic combination of lemon and fish, and this dish is delicious and easy to throw together at the end of a long day. —Amanda Reed, Nashville, Tennessee
  • Total Time
    Prep: 20 min. Cook: 30 min.
  • Makes
    4 servings


  • SAUCE:
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon chopped green onion
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
  • 3 to 3-1/2 cups chicken broth
  • 2 tablespoons olive oil
  • 1 shallot, finely chopped
  • 1 cup uncooked arborio rice
  • 1 garlic clove, minced
  • 2 teaspoons grated lemon zest
  • 1/4 teaspoon pepper
  • 4 salmon fillets (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil


  • In a small bowl, mix sauce ingredients. Refrigerate, covered, until serving.
  • In a small saucepan, bring broth to a simmer; keep hot. In a large saucepan, heat oil over medium heat. Add shallot; cook and stir until tender, 1-2 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes.
  • Stir in 1/2 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Remove from heat; stir in lemon zest and pepper.
  • Meanwhile, sprinkle fillets with salt and pepper. In a large skillet, heat oil over medium heat. Add fillets; cook until fish just begins to flake easily with a fork, 6-8 minutes on each side. Serve with sauce and risotto.
Nutrition Facts
1 fillet with 3 tablespoons sauce and 3/4 cup risotto: 815 calories, 54g fat (10g saturated fat), 109mg cholesterol, 1273mg sodium, 44g carbohydrate (2g sugars, 1g fiber), 34g protein.

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Average Rating:
  • Sarah
    Dec 23, 2018

    I was very pleased with this recipe. It was very easy to follow and tasted like a five star restaurant. I do not cook often, but I am motivated after this dish.

  • Laylay0308
    Aug 1, 2016

    I added extra lemon zest and also lemon juice into the risotto. I also preferred the fish without the dill sauce. But still a very tasty dinner!

  • riddlebit
    Feb 27, 2014

    Fabulous recipe. Salmon so easy to make; risotto so much healthier than another version that I make with butter and a ton of Parmesan....the lemon was just right!! I'd make this for company in a heartbeat.

  • gucci65
    Feb 27, 2014

    Excellent recipe ! I used all sour cream intead of mayo. I also used chopped capers in the sauce. Very quick and yummy recipe !

  • matteliz
    Feb 24, 2014

    The sauce is great with the salmon! I substituted ground dried lemon peel for the fresh peel in the risotto, however, and this was NOT a good thing. Next time I will definitely make it as written.

  • Lderksen
    Feb 22, 2014

    This was a great recipe that was easy and fairly quick to make. We did find that the dill sauce was a little strong of mayonnaise, but that's an easy adjustment for the next time we make this!

  • kimspacc
    Feb 22, 2014

    Easy to make and very good. I also baked the fish, and it was great.

  • spinardo
    Feb 22, 2014

    This was delicious and so quick/easy to make. I added a little bit of lemon juice to the risotto just to give it a bit more flavor. I cooked the salmon in the oven instead of on the stove. Brushed each filet with a little bit of olive oil, sprinkled salt and pepper on top and baked it at 425 for about 10 mins. The dill sauce was wonderful. (I added lots of extra dill).

  • jstowellsupermom
    Feb 11, 2014

    I normally don't like salmon but this was great!

  • raina2002
    Jan 27, 2014

    My husband and I try to eat fish at least once a week. I'm more of a seafood fan than he is. He said this was the best fish I've ever made him. The ingredients tasted so fresh together! I didn't pan fry the fish however, I baked a full salmon at 350 for about 15-20 minutes.