20-Minute Skillet Salmon

20 4 servings, 1/4 recipe (180 g) each
Recipe By
(94) 81 Reviews
Prep Time
Total Time

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

Creamed chopped cucumbers and fresh dill bring the taste of Spring to salmon.

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What You Need

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Make It

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  • 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 product 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.

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.


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

Nutritional Information

Serving Size 4 servings, 1/4 recipe (180 g) each
Calories 250
% Daily Value
Total fat 13g
Saturated fat 4g
Cholesterol 75mg
Sodium 220mg
Carbohydrate 5g
Dietary fibre 0g
Sugars 5g
Protein 26g
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 10 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • jo-jo_bernard |

    So easy to make and so refreshing delicious

  • shorty_spice |

  • BirdieMommie |

    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!