Entrée

20-Minute Skillet Salmon

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prep time

20 min

total time

20 min

makes

4 servings, 1/4 recipe (180 g) each

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photo by:

kraft

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What You Need

2 tsp. oil

4 salmon fillets (1 lb./450 g)

3/4 cup skim milk

1/2 cup (1/2 of 250-g tub) Philadelphia Herb & Garlic Light Cream Cheese Spread

1/2 cup chopped cucumbers

2 Tbsp. chopped fresh dill

Make It

HEAT oil in large skillet on medium-high heat. Add fish; cook 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.

ADD milk and cream cheese spread to skillet; cook and stir 2 to 3 min. or until cream cheese is melted and mixture is well blended. Stir in cucumbers and dill.

RETURN fish to skillet; cook 2 min. or until heated through. Serve topped with cream cheese sauce.

kraft kitchens tips

Cooking Know-How

When salmon is done, it will appear opaque and flake easily with fork.

Food Facts

Check salmon fillets for bones before cooking by running fingers over surface. Small bumps are usually a sign of bones. Use tweezers to remove any bones.

Serving Suggestion

Round out the meal with hot cooked rice and steamed vegetables.

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rating

After reading thru the reviews, I combined a number of the suggestions. I used frozen salmon fillets, thawed, and put them in baking dish - seasoned with a mixture of lemon juice/veg oil, Herbamare, black pepper and garlic powder. I covered the dish with foil and baked at 350F for 20 minutes. Meantime, I made the sauce on the stove. I used whole milk, 2 tsp dried dill weed, a bit more Herbamare, plus the herb & garlic phillie. About half way thru the baking process, I took off the foil and added the sauce. When time was up I sprinkled the juice of one lemon over top, and a bit more garlic powder. The sauce was runny - next time I will make rice to absorb it and perhaps more phillie and less milk - but the taste was delicious!
posted by BirdieMommie | on 8/25/2012

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So easy to make and tastes AMAZING!!!!!
posted by a cook | on 8/22/2012

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delicious and very easy to make!
posted by Lolita74 | on 6/6/2012

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I enjoyed this, but I found it to be a little bland. I would like to see the sauce a little thicker, not as runny and a little more flavourful.
posted by a cook | on 3/17/2012

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I didn't use the cucumber and made it on the sillet as well as baking it... just be careful not to overbake to keep the sauce creamy but both delish and my husband [who isn't a fish lover] loved it as well.
posted by Wonderwoman1969 | on 3/5/2012

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Very tender and tasty, enjoyed.
posted by cindyzimmer | on 2/21/2012

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This was delicious!!!! I love dill so I added alot more as 2 Tbsp was not near enough and used 1% milk as had no skim on hand.Also poured over the salmon once it was done instead of putting it in the skillet with the salmon and cooking longer. I would and can't wait to make this again
posted by coffeemama | on 10/4/2011

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Watch that salmon does not overcook! I found I had to reduce cooking tine to 3 min. per side. I also reduced milk from 75ml per serving to 15ml (1 tablespoon). I do wish there were recipes for single servings instead of 4 or 6 or more!
posted by Shahana | on 7/14/2011

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Amazing. I made the sauce in a small pan on the stove to melt the cream cheese spread in, then placed the salmon in a baking dish and poured it over top. Baked at 350 for about 20 minutes and it was awesome. Everyone loved it.
posted by danielle_brittany | on 6/17/2011

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This was a wonderful recipe and enjoyed by my whole family of six. Even my boys who HATE cream cheese. I baked my fish as I had a whole fillet and not a big enough pan to fit what my family needs.
posted by indiegurl | on 5/21/2011