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Salmon with Dill

Salmon with Dill

  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
John Bragg

John Bragg

This is a simple recipe for salmon fillet or salmon steak. With just a hint of seasoning, you can bring out the delicious taste of the salmon. Serve with tartar sauce and lemon.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 0.7g
  • < 1%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 254 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
  3. Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

johnb
343

johnb

10/17/2006

salmon and dill...outstanding...I like garlic, but onion is good too. ONLY cook til opaque...400 for 25 minutes is way long oftimes....use two forks to pull apart at 10 minutes, and likely it is opaque already...if not add 1-2 minutes as needed. overcooked fish are dry and tasteless. needs to be cooked very carefully. The thicker, the longer...tail pieces of salmon are best tasting and cook quicker. Try sour cream/mayo half and half plus fresh dill as a sauce, yummm... John

CCINNB
228

CCINNB

8/15/2006

I made this with fresh dill (about a ¼ cup or more) and fresh minced sweet onion (Vidalia, ¼ cup), and a lot of lemon, sautéed the butter, dill, onion, lemon quickly first then poured over salmon, served it with a cool cucumber salad and lemon dill rice, everyone was amazed

MIKENDREA
210

MIKENDREA

9/1/2005

Delicious! Definitely a restaurant quality meal. I did substitute mayo for the butter. (A tip from another salmon recipe) I also marinaded the salmon in lemon juice for 20 minutes beforehand to cut the strong "fishy" taste. (A tip I learned about today... we found it worked!) I am going to use this recipe again next week. Thanks!

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