Make a lighter lemon sauce using the Greek egg thickening method, you can see it in my recipe for CHICKEN IN LEMON SAUCE WITH OLIVES. The sauce will be silky, thick, and lemony, without any cream at all.

If you aren't a dill fan, you might try tarragon.


  • 4 center cut filets of salmon about 1/3 lb each
  • olive oil
  • salt and fresh cracked black pepper
  • 1 large shallot
  • 1/4 cup white wine
  • juice of 1 lemon
  • 1 cup heavy cream
  • 1/4 cup chopped fresh dill
  • 3 Tbsp capers
  • garnish
  • thin lemon slices
  • more fresh chopped dill