Salmon with Lemon Dill Sauce

Begin by washing and thoroughly drying the salmon fillets.

Combine chicken broth, finely chopped onion, fresh parsley leaves, a squeeze of lemon juice, salt, and pepper in a large skillet. Heat over high heat until the mixture reaches boiling point. Carefully place the salmon fillets in a single layer within the skillet. Return to high heat and bring back to boiling point. Gradually decrease the heat, cover the skillet with a lid, and let it simmer until the salmon becomes tender and flakes easily with a fork, approximately 5 to 10 minutes. Remove the cooked salmon from the skillet and keep it warm.

Strain the cooking liquid, reserving 2 cups of it for later use.

Melt butter in a small saucepan over medium heat, stirring occasionally until it reaches the desired temperature. Whisk in flour, fresh dill leaves, sugar, and salt. Cook until the mixture starts to bubble, around 1 minute. Add the reserved cooking liquid and cook, whisking constantly, until the sauce thickens.

Slowly pour 1/2 cup of the prepared sauce into a separate bowl with egg yolks. Return the mixture to the saucepan and cook, stirring constantly, until it reaches a thick consistency, approximately 1 to 2 minutes. Do not bring the mixture to a boil. Stir in some fresh lemon juice. Spoon the sauce over the cooked salmon and serve the remaining sauce on the side.