Pan-fried salmon with watercress sauce

Pan-fried salmon with watercress sauce

  • serves 2
  • Easy

Serve your summery fried salmon with a vibrant (and nutritious) watercress sauce, made all the more interesting with dill, lemon, crème fraîche and capers


Try our salmon with watercress sauce then check out more salmon recipes.



  • watercress 90g
  • dill a handful
  • crème fraîche 100g
  • lemon 1, zested and juiced
  • black peppercorns ground to make ½ tsp
  • olive oil 2 tbsp
  • sunflower oil
  • salmon 2 skin-on fillets
  • unsalted butter a knob
  • capers 1 tbsp, drained
  • boiled new potatoes to serve
  • steamed green veg (such as longstemmed broccoli) to serve


  • Step 1

    Put the watercress, most of the dill, all the crème fraîche, lemon juice and zest, black pepper, olive oil and a pinch of salt into a blender and whizz until a saucy, pourable consistency – add a tbsp of water if seems too thick. Chill while you cook the salmon.

  • Step 2

    Heat a non-stick frying pan over a mediumhigh heat. Coat the salmon fillets with a little sunflower oil and season generously. Put into the pan, skin-side down, for 2-3 minutes until the skin is golden and crisp. Carefully turn, then cook for 1-2 minutes before adding the butter and basting for another minute, adding the capers and removing from the heat to rest for a minute.

  • Step 3

    Put the salmon and capers onto two plates, spoon over the watercress sauce and serve with new potatoes and green veg, if you like.

*This recipe is gluten free according to industry standards

Head here for more ways with salmon

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Nutritional Information

  • Kcals 707
  • Fat 60.9g
  • Saturates 21.4g
  • Carbs 1.6g
  • Sugars 1.4g
  • Fibre 1.7g
  • Protein 37.2g
  • Salt 0.6g