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 our healthy fish cakes, healthy salmon pasta and 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