What type of salmon is best for this spring salmon recipe?

Wild-caught salmon such as sockeye or coho are excellent choices for their robust flavor and firm texture. However, sustainably sourced Atlantic salmon also works well in this creamy spring salmon recipe.

Can I make this recipe ahead of time?

Yes, you can prepare the sauce ahead of time and refrigerate it for up to 24 hours. When ready to serve, reheat the sauce gently, then add the salmon and finish cooking as instructed. This helps preserve the freshness of the herbs and the tender texture of the fish.

Is there a non-alcoholic substitute for white wine in the sauce?

Absolutely. Substitute the white wine with low-sodium vegetable or chicken broth, and add 1–2 teaspoons of white wine vinegar or lemon juice to mimic the acidity and flavor balance that wine brings to the sauce.

What makes this spring salmon recipe healthy?

This recipe is dairy-free, gluten-free (depending on your choice of side), and high in protein and omega-3s. Using coconut milk instead of cream and fresh herbs for flavor makes it a nourishing yet luxurious option for spring meals.

Spring Salmon Recipe – Easy & Creamy Dinner

Name: Spring Salmon Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 (6- to 8-ounce) skinless salmon fillets: main protein, rich in omega-3s; 2 teaspoons kosher salt: enhances flavor; 1 teaspoon freshly ground black pepper: adds depth and balance; 2 tablespoons extra-virgin olive oil: for searing and richness; 2 garlic cloves, minced: for aromatic base; 1/2 cup thinly sliced shallot (about 1 large shallot): mild sweet flavor; 1 tablespoon Dijon mustard: tangy base for the sauce; 1/2 cup dry white wine: adds acidity and depth; 1 cup unsweetened full-fat coconut milk: creates a creamy, dairy-free texture; Zest of 1/2 lemon: adds brightness; 1 tablespoon freshly squeezed lemon juice: provides acidity; 2 tablespoons finely chopped fresh chives: mild onion flavor; 2 tablespoons finely chopped fresh dill: fresh, herby balance; 2 tablespoons finely chopped fresh tarragon: subtle anise note; 1/4 teaspoon kosher salt: seasons the sauce; 1/4 teaspoon freshly ground black pepper: final seasoning touch

Description

This creamy spring salmon is a dairy-free, herb-infused dish that’s perfect for spring. Featuring salmon fillets seared to perfection and simmered in a coconut milk-based sauce with Dijon, white wine, lemon, and fresh herbs, it’s both light and luxurious — ideal for weeknight dinners or elegant occasions.

Ingredients

Scale

4 (6- to 8-ounce) skinless salmon fillets: main protein, rich in omega-3s
2 teaspoons kosher salt: enhances flavor
1 teaspoon freshly ground black pepper: adds depth and balance
2 tablespoons extra-virgin olive oil: for searing and richness
2 garlic cloves, minced: for aromatic base
1/2 cup thinly sliced shallot (about 1 large shallot): mild sweet flavor
1 tablespoon Dijon mustard: tangy base for the sauce
1/2 cup dry white wine: adds acidity and depth
1 cup unsweetened full-fat coconut milk: creates a creamy, dairy-free texture
Zest of 1/2 lemon: adds brightness
1 tablespoon freshly squeezed lemon juice: provides acidity
2 tablespoons finely chopped fresh chives: mild onion flavor
2 tablespoons finely chopped fresh dill: fresh, herby balance
2 tablespoons finely chopped fresh tarragon: subtle anise note
1/4 teaspoon kosher salt: seasons the sauce
1/4 teaspoon freshly ground black pepper: final seasoning touch

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Instructions

Pat the salmon dry and season both sides with salt and pepper.
Heat olive oil in a large non-stick skillet over medium-high heat. Add salmon and sear for 2–3 minutes per side until golden brown. Remove and set aside.
Lower heat to medium. Add minced garlic and shallots, sauté for 1 minute.
Stir in Dijon mustard and pour in the white wine. Whisk until smooth and reduce by half, about 2 minutes.
Gradually whisk in coconut milk and bring to a rapid simmer. Reduce heat to maintain a light simmer.
Stir in lemon zest, lemon juice, chives, dill, tarragon, and remaining salt and pepper.
Return salmon to the pan and cook uncovered for 3–5 minutes until cooked through.
Garnish with additional herbs and serve hot with preferred sides like orzo, couscous, or roasted asparagus.

Notes

Use fresh herbs for best flavor — dried herbs can be used in smaller amounts (⅓ of fresh).
Do not boil the sauce after adding coconut milk to avoid curdling.
Wine can be replaced with vegetable broth and a splash of lemon juice for a non-alcoholic version.
Store leftovers in an airtight container for up to 2 days and reheat gently over low heat.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 salmon fillet with sauce
Calories: 505
Sugar: 5g
Sodium: 1320mg
Fat: 33g
Saturated Fat: 15g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 37g
Cholesterol: 94mg