Salmon Fillets with Creamy Dill

Salmon Fillets with Creamy Dill

358 Reviews 6 Pics
  • Prep

    5 m
  • Cook

    40 m
  • Ready In

    45 m
Recipe by  JessieD

“A family recipe for how Alaskans make a delicious salmon dish. Use king, red, or silver salmon. Serve with wild rice!”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.
  3. Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.

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Reviews (358)

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I don't know how long this recipe has been available at this site, but I don't think I'd ever seen a recipe without rates or reviews before and I want to encourage you to try this dish. It has a yummy, rich topping, definitely not for the person that wants a plain piece of salmon. I recommend making half of the mayonnaise/mustard topping. There is NO way you need as much as the recipe calls for, and that would greatly reduce the fat and calorie count. With that one change I think you'll find this is a delicious way to enjoy your salmon.



WOW WOW WOW WOW! The creamy dill sauce is absolutely out of this world, yummy! Instead of all mayo, I used 1 cup lowfat plain yogurt and 1/2 cup mayo (to keep it lighter and healthier!), and I only had dijon mustard on hand - so I used that instead of regular mustard. Didn't have thyme, so I used more fresh basil. Also, I find it necessary to season salmon with fresh, crushed garlic and salt/pepper..rubbed in with extra virgin olive oil. Topped each filet with the sauce and baked on olive-oil sprayed foil-lined baking sheet for 15-20 minutes. Thank you so much for this excellent recipe! In my binder, permanently! :-)



My Husband ACTUALLY ATE SALMON! Very excellent, Only 4 stars becasue why put all that fatty mayo on your healthy fish? I substituted most of the mayo for plain unsweetened yogurt. TERRIFIC. This sauce was so good I will probably use it for any time I want sauce for fish. I just used the dried herbs because that was all I had, no problems, fresh would be even bettr I'm sure. I have to admit I also put a tiny bit of brown sugar in the sauce-maybe a Tablespoon. I squeezed lemon on my fish and sprinkled it with salt and pepper before spreading on the sauce too. Really Loved it!

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Amount Per Serving (4 total)

  • Calories
  • 861 cal
  • 43%
  • Fat
  • 76.8 g
  • 118%
  • Carbs
  • 4.8 g
  • 2%
  • Protein
  • 38.6 g
  • 77%
  • Cholesterol
  • 107 mg
  • 36%
  • Sodium
  • 895 mg
  • 36%

Based on a 2,000 calorie diet



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Blackened Salmon Fillets


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Quick Poached Salmon with Dill Mustard Sauce