Łosoś w Sosie Koperkowym

Name: Łosoś w Sosie Koperkowym
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Polish
Ingredients: 680 g Salmon fillet, cut into 4 portions; 20 g Dill, finely chopped; 200 g Sour cream; 1 Lemon, juiced; 1 Onion, finely diced; 40 g Butter; 1 tbsp Wheat flour; 1 tsp Salt; ½ tsp Black pepper, ground; 180 ml Water

Łosoś w Sosie Koperkowym · ready in 30 min · 4 servings · 553 kcal per serving · easy · 10 ingredients

A classic Polish salmon dish with a velvety sour-cream dill sauce, bright lemon, and the gentle richness of pan butter.

Prep: 15 min
Cook: 15 min
Total: 30 min
Serves: 4
kcal: 553
Difficulty: easy

Polish Main dishes Quick (30 min or less)High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

680 gSalmon fillet, cut into 4 portions
20 gDill, finely chopped
200 gSour cream
1Lemon, juiced
1Onion, finely diced
40 gButter
1 tbspWheat flour
1 tspSalt
½ tspBlack pepper, ground
180 mlWater

Equipment

stovetop, knife, cutting board, skillet, spatula, whisk, measuring spoons, measuring cup, plate, serving plate, spoon, thermometer

Instructions

Mise En Place
Gather and measure all ingredients; set out a knife, board, skillet, spatula, whisk, measuring spoons, plate, and thermometer. · 10 min
What to look for: All ingredients are measured, chopped, and within reach.
Season Salmon
Season the salmon portions with salt, black pepper, and 2 tbsp lemon juice; rest them while the pan heats. · 5 min
What to look for: The fish surface looks lightly glossy and evenly seasoned.
Fry Skin Side
Melt butter in a skillet over medium heat, then fry the salmon skin-side down for 4 minutes without moving it. · 4 min
When it is done: Do not finish yet; the final internal temperature is checked after flipping.
Flip And Finish
Flip the salmon and cook for 2 minutes, until the thickest part reaches 62°C / 144°F; transfer it to a warm plate. · 2 min
When it is done: Insert the thermometer into the thickest part; it should read 62°C / 144°F.
Sauté Onion
Add the finely diced onion to the same pan and sauté for 3 minutes, scraping up browned butter from the bottom. · 3 min
What to look for: The onion turns translucent and lightly golden at the edges.
Thicken Sauce Base
Sprinkle in wheat flour and stir for 1 minute, then pour in water and simmer until lightly thickened. · 3 min
What to look for: No dry flour remains and the sauce base lightly coats the whisk.
Finish Dill Sauce
Remove the pan from heat, whisk in sour cream and chopped dill, then brighten the sauce with the remaining lemon juice. · 2 min
What to look for: The sauce is creamy, glossy, and flecked with green dill.
Serve Salmon
Spoon the warm dill sauce over the salmon portions and serve immediately while the fish is moist and the sauce is glossy. · 1 min
What to look for: Each portion is coated with a smooth pale sauce and fresh dill.

Nutrition (per serving)

kcal	553
Protein	37 g
Carbohydrates	9 g
of which sugars	3 g
Fat	41 g
of which saturated	15 g
Fibre	1 g
Sodium	735 mg

Nutri-ScoreC

Allergens

Contains: fish, milk, gluten

Ingredient substitutions

Dill

Fresh dill: Use fresh, fragrant dill only; it defines the Polish sauce.

Butter

Sunflower oil: Use only if needed; butter gives the most traditional flavor.