Salmon in white chocolate, dill and lemon sauce

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Salmon in white chocolate, dill and lemon sauce

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Servings 4 people


  • 1 tbsp light olive oil
  • 2 onions finely chopped
  • 400 ml fish or vegetable stock
  • 1/2 lemon juice and zest
  • 200 g full-fat crème fraiche
  • 250 g white chocolate broken into small pieces
  • 50 ml vermouth
  • 20 g fresh dill chopped
  • 10 g fresh flat leaf parsley chopped
  • 1 pinch white pepper
  • 1 tbsp sea salt
  • 4 tbsp olive oil
  • 4 salmonfillets (4 x 140g)
  • Salt and freshly ground black pepper
  • Rocket, lambs lettuce or cooked green vegetables, to serve


To make the sauce

  • Heat the oil in a frying pan and gently fry the onion until softened.
  • Add the stock and simmer until reduced by two thirds.
  • Add the lemon juice, zest and crème fraiche and simmer for 5 minutes.
  • Place the white chocolate in a large bowl and pour in the onion mixture, whisking well until the chocolate has melted and the mixture is smooth and glossy.
  • Add the vermouth, herbs, pepper and salt and stir to mix.
  • Serve immediately or store in the fridge until needed.

To make the Salmon

  • Heat the oil in a frying pan, season the salmon and fry for 2–3 minutes.
  • Turn the fish over and cook for another 2 minutes or until cooked through.
  • Serve the salmon with the potatoes, sauce and rocket, lettuce or vegetables.
Tried this recipe?Let us know how it was!

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