Baked Salmon with Dill


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Perfectly Baked Salmon Recipe with Lemon and Dill How to Bake Salmon

Video taken from the channel: Inspired Taste

Directions Step 1 Preheat oven to 400 degrees F (200 degrees C). Advertisement Step 2 Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Step 3 Bake in preheated oven for 20 to 25 minutes.

Salmon is done when it flakes easily with a. DIRECTIONS Preheat oven to 220°C (425°F ) and line a roasting tin with lightly greased or sprayed foil. Combine the butter, dill, lemon zest and juice in a small. Ingredients 1 salmon fillet (about 2 pounds) 1 to 1-1/2 teaspoons lemon-pepper seasoning 1 teaspoon onion salt 1 small onion, sliced and separated into rings 6 lemon slices 1/4 cup butter, cubed DILL SAUCE. In a small bowl, combine the dill and 2 tablespoons salt, then rub the mixture with your fingers to break down the dill.

Place the salmon flesh side up on the prepared baking sheet. Rub the dill-salt. Preheat oven to 200 C / Gas 6. Arrange salmon fillets in a baking dish. Sprinkle salt, pepper, onion powder and dill over the fish.

Dot pieces of butter evenly. Ready in just 20 minutes, this oven-baked salmon recipe is delicious with a warm whole-grain salad or a crisp green salad. Baking the fish directly over the lemon slices infuses it with fresh citrus flavor, while toasting the butter in the oven first imparts a nutty, caramelized taste.

Using the right baking dish size is also key to this recipe. Baked Salmon with Creamy Lemon Dill Sauce. Easy, healthy baked salmon with creamy lemon dill sauce is a tasty 30 minute meal with simple ingredients and incredible flavor. These days I’m eating salmon weekly at the very least. The salmon should be just cooked through when done.

4 Serve: To serve, place a few thin slices of lemon on each plate. Remove the salmon pieces from the grill (it’s okay if the. This super easy recipe for salmon loaf with canned salmon can be thrown together in a matter of minutes! It’s the perfect dish to make for a no-fuss meal on busy days. Your family will love it, especially topped with the tasty white sauce.

Is your family getting bored of regular low-carb meatloaf. Place salmon, skin side down, on a broiler pan. Combine the butter, lemon juice, lemon zest and dill. Brush one-third of mixture over salmon.

Broil 3-4 in. from the.

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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.

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Place the salmon fillet on the baking sheet, spread the mayo on top, and sprinkle with the chopped herbs and sea salt and pepper to taste.

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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.

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While the salmon is roasting, make the aioli: In a medium bowl, whisk together the mayonnaise, dill, lemon juice, and garlic.

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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).

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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.

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Reducing the oven temperature and gently baking the fish cooked the salmon perfectly.

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Good smoked salmon needs little embellishment, but it is nice to do something other than pair it with capers and sour cream.

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Arrange the salmon on top of the shallots and bring the mixture to a boil over high heat.

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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.

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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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  • I gotta hand it to you buddy. Excellent job! I am not a cook by any standards, and yet this simple recipe was so easy to follow and the SAUCE is DELICIOUS! I’m eating it right now, and I just had to thank you for this absolutely fantastic recipe. Was so fast to make! Two thumbs up.

  • 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?

  • 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?

  • A suggestion to improve the sauce would be to add red caviar to it. Absolutely fantastic with boiled potatoes (add dill to the potatoe water) and that salmon of yours. Cheers.

  • 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.

  • 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.

  • 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 ��

  • 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?!

  • “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.

  • 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 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!

  • For the full Baked Salmon Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:

  • 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.

  • 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!

  • 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!

  • 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.

  • 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.

  • 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!

  • 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

  • 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!

  • Thanks for sharing this recipe…I will try this on New Year but I have a little problem. I’m here in KSA & wine is not available here. Can u please tell me what is the best substitute for wine? Thank you & Merry Christmas!

  • great video but I send your videos to my Spanish friends, could you add in numbers the temp for the oven with a little pic of an oven and the time. thanks

  • my salmon was to die for. however, I tweeked it just a little. ie. didn’t have sourcream so I used honey mustard and a tbl. of garlic oil. yum yum. Thanks for the video

  • You must have a snazzy oven, as we only have one setting for grills here in the UK (ON HOT). Just a quick side note here to avoid any confusion: Grilling (UK) and Broiling (US) are the same thing. Placing food UNDER a direct hot heat. Cooking on the grill (US) is the same as ‘cooking on the BBQ’ (UK). Placing food ON a direct hot heat. Hope that helps as the same phrases with different meanings can be confusing. But with both, remember to keep an eye on the food at all times to avoid burning.

  • I think this is a very useful video.
    Why do you put flour on the skin side of the salmon? If you do not plan to eat the skin, should you still use flour?

  • just a question on cooking steaks. I’m assuming you can eat the skins, but if you do not, what does it take away nutrients, macros, tastes?

  • I love this video only because of the great sauce it taught me to make. Now I make this sauce all the time when serving fish. Much tastier than store-bought tarter sauce.

  • The video shows how to cook a salmon cutlet with the bone in. Do you mean cooking a whole salmon? I normally poach whole salmon in a special kettle with onions, herbs and wine.

  • I have never ate fish in my 25 years of life believe it or not. So today will be my first time trying it and I’m trying this recipe. I hope I like it…. If you could recommend something for someone who has never ate fish I’d appreciate that. Thank you….

  • @Omgtheykilledme You can eat raw salmon as sushi or sashimi if it’s really fresh. Adding lemon or lime juice to strips of salmon ‘cooks’ the fish as well (Great for salads). ‘Hot’ smoked salmon does actually cook the fish, but ‘cold’ smoked salmon is really just a preservative. All are equally delicious:-)

  • If you do not plan to eat the skin, then you can remove it before cooking. Without the skin, it will take less time to cook, so keep an eye on it.

  • I don’t normally eat the skin on salmon steaks, as they don’t get any direct contact with the grill or pan and aren’t crispy. The skin on the fillet gets cooked directly on the pan and get really crispy and delicious (Just make sure the skin is descaled first). Enjoy:)

  • Dude, if the salmon is fresh enough, you can eat it raw with no problems. That’s what sushi is. 4-6 mins each side is plenty. I like it pink in the centre but have it well done if you prefer.

  • No, because the initial frying is just to crisp the skin,. The center of anything (meat, fish etc.) will always cook slower than the outside.

  • The skin is delicious and crisy. Just make sure it has been de-scaled first though. That would make it too crunchy 😉

    Don’t know what palsey is, but S&P is for seasoning.

  • 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.

  • the skin is the best bit if its nice and crispy…dont be put off by the clowns who dont eat the skin! to be honest they dont know what they are missing! cheers

  • I am in love with salmon. It’s delicious, healthy, Mmmmm…. Your recipe is very good, thank you. Can only yoghurt be used for the sauce? I don’t eat mayonnaise. I’m not fond of it, it makes one fat and raises bad (LDL)cholesterol through the eggs.

  • Peter, I have tried many salmon recipes and sauces and I tell u your recipe is the best among them all. Keep it up. Thus, I tried the salmon fillet in a grill following the same steps and it was awesome. Maybe you can post something regarding grilling salmon fillet.

  • What about the beautiful juices at the bottom of the baking tray? this would be a lot nice with that juice drizzled over the salmon instead of placing it on a tray and discarding that beautiful lemon, onions and dill infused wine juice. And even better, you could put the tray on the stove and have it on low heat, add some cream to it until it thickens. I think that would be a more perfect complement to the pickle and the salmon, instead of the creme fraiche thing.

  • Lol Donal you crack me up! Just when I think I cant do any more work in my late night studies I watch one of your food videos and like a coffee pick me up im awake again (its 2am here).

    Of course the down side is that the food looks yyyuuuuuuuuuuummmm and I wish you where serving me a plate through the monitor cause I’m soooo hungry. Any chance on you coming to Australian… and maybe my kitchen for yummy food!? Lol

    Did I mention the dish looks great and yummy:-p

  • I already have planned to make poached salmon with lemon and dill tomorrow night for Christmas Eve. The lemon dill creme fraiche idea is great though, I will make this too!

  • 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.

  • Could you prepare the day before, just ready to pop in the oven…I’m also thinking New Year’s Eve, but I have to be out during the day…need to prep things the day before, this would be perfect….

  • 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.

  • Wow! Happy to be of service.
    I wasn’t expecting a reply…
    I guess Santa does exist.
    Have a lovely Xmas♥
    Now, I think I’m going to go search for your channel, I’m in the subscribing mood suddenly…

  • Cheers from New Zealand! 
    I was going to make Salmon without really knowing how and this video popped up on my FB! Wicked! Merry Christmas!

  • lol, i became stressed when he shut that banner thing in the oven door and walked away… every part of me wanted to make sure he walked back and took it out. he probably did later and it didnt show in the clip, but still stressed me out:P