Lemon Dill Salmon Wraps


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Video taken from the channel: The Stay At Home Chef

Lemon Dill Salmon Wraps. 1 pound salmon filets. Olive oil. Coarse kosher salt and freshly ground black pepper. 4 high fiber, whole wheat sandwich wraps.

2 cups baby arugula or spring salad mix. 1 cup cherry tomatoes, halved. 1/2 cup 0% fat plain Greek yogurt.

2 teaspoons fresh lemon juice. Salmon wrap: place tortillas on a flat surface and spread lightly with Lemon Dill Dijon Dressing. Place lettuce down the center of the wraps. Top with cucumber and strips of grilled salmon. Roll firmly to enclose filling.

Cut in half to serve. Drizzle remaining dressing over the top of the wraps. Salmon Wrap Preparation Place tortillas on a flat surface and spread lightly with Lemon Dill Dijon Dressing. Place lettuce down the center of the wraps.

Top with cucumber and strips of grilled salmon. Product description Easy salmon dinners every time cooked perfectly with lemon and dill. Cooking Instructions: Just wrap a 1″ thick salmon fillet snugly in the seasoning wrap, and cook for 5 minutes on each side, with no need to add oil or make a mess. Then. Wrap on the diagonal; lay a piece of salmon, sprinkle dry BBQ Grill Rub, layer with asparagus, zucchini ribbons, and lemon slices.

Tie with butcher string that was soaked in water. Preheat grill to medium heat to over 450 degrees Grill 7-8 minutes each side flipping over halfway through until salmon is cooked through. Brush the shiny side of 2 large pieces of aluminum foil with 1 teaspoon olive oil each. Place salmon skin-side down in the center.

Brush remaining olive oil and garlic over salmon. Sprinkle dill. In a bowl, stir together the cream cheese, lemon juice/zest, dill, kosher salt, and black pepper. Stir to combine well. Lay tortillas down flat on individual squares of cling wrap.

Evenly spread desired amount of lemon cream cheese mixture onto the tortillas, leaving 1/2 inch edges. Steps 1 Heat gas or charcoal grill. In small bowl, mix all marinade ingredients except salmon. 2 In 8-inch square (2-quart) glass baking dish, arrange salmon pieces skin side up in single layer. Pour marinade over 3 Heat gas or charcoal grill.

Brush grill rack with oil. Remove salmon. Place the salmon on top. Drizzle the salmon with the melted butter. Sprinkle with the salt and pepper.

Scatter the garlic over the top, then lay a few more springs of dill and the remaining lemon slices on top of the salmon. Peel the cucumber, if desired; cut the cucumber into ½-inch pieces. Peel and finely chop enough onion to measure ¼ cup (½ cup). Set aside half the dill for the lemon-dill aioli.

In a large bowl, combine the cucumber, onion, champagne vinegar, half the dill, and as.

List of related literature:

Toss the smoked salmon, grated lemon zest, chile pepper, and chopped onions or shallot into the bowl, season with salt and white pepper, and give everything a good stir.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
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HMH Books, 2010

Sprinkle the brown sugar, mustard seeds, and black pepper over the salmon, then cover the fish with the dill, parsley, shallot, lemon, lime, and orange, distributing and layering the ingredients as evenly as you can along the length of the fish.

“The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant” by Scott Conant
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In Step 2, add 2 tablespoons minced shallot and ¼ cup chopped fresh parsley or basil leaves or 2 tablespoons chopped freshtarragon, thyme, or dill leaves to the pan along with the salmon.

“How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos” by Mark Bittman
from How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos
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Mix the pepper, lime rind, parsley, dill, and mint together and pat this over the fillets.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
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Lay the salmon in a napkin, season it well with this spice, cut some lemon peel fine, and parsley, throw all over, and in the notches put about a pound of fresh butter rolled in flour, roll it up tight in the napkin, and bind it about with pack-thread.

“The Art of Cookery Made Plain and Easy: The Revolutionary 1805 Classic” by Hannah Glasse
from The Art of Cookery Made Plain and Easy: The Revolutionary 1805 Classic
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Rub the salmon on both sides with 1 tablespoon of avocado oil, and season to taste with sea salt and lemon pepper.

“Complete Keto: A Guide to Transforming Your Body and Your Mind for Life” by Drew Manning
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The salmon is good on its own with just lemon wedges, or you can serve it with Horseradish Cream Sauce with Chives (recipe follows).

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
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Thinly slice the salmon, garnish with fresh dill and lemon slices, and serve with mustard sauce drizzled over the salmon, or with a dab of horseradish cream on the side.

“The New Elegant But Easy Cookbook” by Lois Levine, Marian Burros
from The New Elegant But Easy Cookbook
by Lois Levine, Marian Burros
Simon & Schuster, 2008

Fill 3 outer romaine lettuce leaves* with salmon, top with 1/2 cup chopped tomatoes and red onion, then sprinkle with rye crisps and 2 tablespoons unsalted raw or dry-roasted walnuts.* If desired, lightly drizzle with balsamic vinegar and/or a squeeze of fresh lemon.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
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After cooking butter until foamy, add lemon pieces, 4 teaspoons capers, and 1 tablespoon chopped fresh parsley.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • That must be some pretty amazing lemon juice. When she wrapped the salmon there were no lemon slices, but when she unwrapped the salmon there were 8 lemon slices! Wow.

  • I have that same stove, and only have 2 working knobs; the other 3 broke. Pretty soon I’ll have to use pliers just to turn on the pilots.

  • You two have the best video’s, blog, and recipes. Am trying to incorporate more healthy fish recipes in my diet but cooking it is a challenge for me. This one looks easy and delicious. Thank you.

  • Thank you for sharing this recipe. It was easy peasy and delicious, and it didn’t require butter (which some of us need to cut back on) or loads of ingredients that many of us might not have in our kitchens. Keep up the simple recipes!

  • My boyfriend loved it:). The other comments are right, it needs a lot of salt but overall, perfect recipe for making you look like a total housewife.

  • it was really good, so tasty and juicy! and that butter smells amazing �� ( I used unsalted butter so added salt and pepper to taste). thanks so much for this recipe ��

  • Thank you Claudia, and my name is Claudia….so I knew your salmon recipe would be a delight. it was simple and delicious. Thanking you I am!

  • Just baked it today! Delicious!! I added salt and pepper, and green onions. Baked for 20mins. Oh I also put some cod fillets on the baking sheet. It is even better then the salmon. So tender. Husband said, did you know what you just made?! Can you repeat it?!

  • For the full Baked Salmon Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste: https://www.inspiredtaste.net/149/moms-oven-poached-salmon/

  • Terrible recipe. Way too much garlic and butter. My wife made this recipe and it was disgusting. I was like, “Where did you get the idea to cook salmon like this?” And she pointed me here. I told her to get out of the kitchen and never try to cook again. What a disaster. Thumbs down.

  • Nice video, explaining of temperature & time of baking. ‘This sucker is ready’. Humor is also a nice ingredient. I’ll tell friends when they come to eat. Will watch her other videos. I’ll use it. Thank You

  • Do you think I could do this from frozen? I bought a huge bag of frozen individually wrapped fillets from Costco, and they’ve been sitting in my freezer for a couple of months. Obviously frozen fish would take longer to cook, but do you think I need to thaw them before I put them in the oven?

  • It was very good. TY. Instead of dill I added a bit of smoky salty flavoring. As a fisherwoman. I always lightly remove the thin layer of brown meat next to the skin. That is what gives the fishy taste. I cant wait to have it again.

  • The recipe is easy to make. However t it needed some amount of salt. Using salted butter alone does not help. Everyone who ate it said it needed salt. Can you make some adjustment please?

  • Not here to hate but I made this and it came out hella nasty lol. It was tangy idk if I did my recipe wrong or if this recipe boof

  • I think you are incredibly cute overall…
    I will be checking out all your recipes, the salmon turned out great!! Thank you and God bless!

  • I have been trying to do this, but it was a hit-and-miss affair because I did not have a recipe. Now I have a proper recipe, not over-cooked, not too much lemon, just enough butter, plenty of dill weed!

  • The foil was the wrong size. Why not add more? Why spend so much time on talking about the kind of salmon, and completely ignore the fact that aluminum foil has two sides, and which side goes best against the fish wasnt even mentioned? And skin up or down would be more helpful than farm vs wild since one is likely to have already purchased their salmon to cook up.

  • “Farm raised salmon is better for the environment” WOW, just wow. I can’t believe some one can peddle such nonsense. Farm raised salmon, for those of you who don’t know, has risen to Category 1 Carcinogen. Like you know… Cigarettes and round up… Reason being is the amount of chemicals, antibiotics and hormones used in raising the salmon in this manner makes the meat this way. Not to mention the chemicals within the feed. Salmon get its meat color from crustaceans it eats at sea, farmed salmon has a carotene dye used to change the meat’s color. In fact, farm raised salmon also devastates the ecosystem of the native salmon by infecting them with pests that farmed salmon can’t be hurt by because of the antibiotics. So please, do some homework before stating something like that next time.

  • You are a cutie. Thanks for the quick 411 on how to bake salmon. I became a better cook because of YouTube. I learn visually so a five-minute cooking class is perfect!

  • Looks nice, thanks for sharing. One question; would there be any strong fish smell? In restaurant, not sure whay they do or add, fish never smell like a fish…any secrect please…

  • I looove salmon but that piece would be way to much for just myself!!! but for sure i will try it and let you know how it came!!! thanks for sharing!!!

  • Despite the chef’s reaction in the video, I made the recipe and it was delicious my family loved it! The only mods I made included adding sea salt and pepper to the salmon, using unsalted butter, and baking the fish at 325 for 25 minutes.

  • Better for the environment? You ever seen how they farm grow salmon? There pumped with growth hormones and what they don’t eat goes into the inlets where the farm is. Naturally grown are part of the environment!

  • Thank you for this delicious easy recipe I am learning how to cook and I decided to try your recipe and it came out exactly like yours!

  • My god, I love you! I never tried salmon wrapped in foil but I’ll do it over the weekend. Keep doing the damn thing, Claudia, respect ✊