If you’re looking for a dish that combines simplicity with elegance, this Creamy Lemon Dill Salmon is a perfect choice. With its rich flavors and delightful aroma, it transforms any dinner into a special occasion. The tangy lemon and fresh dill complement the tender salmon beautifully, making it an ideal centerpiece for a sophisticated meal.
Steps
- Preheat your oven to 325°F (162°C) and prepare a baking dish that can accommodate the salmon fillets in a single layer.
- Apply olive oil to the salmon and season both sides with salt and pepper. If desired, cut the salmon into four 6-ounce portions.
- Arrange lemon slices and fresh dill sprigs on the bottom of the baking dish, then place the salmon fillets skin-side down on top of them.
- Pour the wine or water into the dish and cover it tightly with aluminum foil.
- Bake the salmon for 15 to 20 minutes, checking after 10 minutes. The salmon should flake easily with a fork, and its internal temperature should reach 125°F at the thickest part.
- Once done, remove the dish from the oven, let it rest with the foil loosely covering it for 5 minutes to finish cooking.
- Before serving, garnish the salmon with additional fresh dill.
Ingredients
- 1 ½ pounds of salmon fillets, 1-inch thick, preferably wild-caught
- 1 tablespoon of olive oil
- Salt and freshly ground black pepper, to taste
- 1 lemon, sliced
- 4 sprigs of fresh dill, plus extra for serving
- 1/2 cup of dry white wine or water
Nutritional Values
Calories: 1200 | Protein: 148 g | Carbohydrate: 4 g | Dietary Fiber: 0 g | Total Sugars: 0 g | Total Fat: 52 g | Saturated Fat: 8 g | Cholesterol: 364 mg
FAQ
- Can I use dried dill instead of fresh dill in this recipe?
- Yes, you can substitute fresh dill with dried dill. Use 1 tablespoon of dried dill for the recipe, and consider adding half of the lemon slices at the bottom of the dish, with the rest sprinkled over the salmon.
- What type of wine is best for this lemon dill baked salmon?
- A light, dry wine such as sauvignon blanc, pinot grigio, or unoaked chardonnay is recommended. If you prefer, you can substitute the wine with water for a milder flavor.
- How can I tell if the salmon is cooked properly?
- The salmon is cooked when it flakes easily with a fork. For the best results, use an internal thermometer to check the thickest part of the salmon; it should read 125°F.
- Why is there white stuff on my cooked salmon, and is it safe to eat?
- The white substance is called albumin, which is perfectly safe to eat. However, if you find it unappealing, you can simply scrape it away and spoon some of the cooking liquid from the dish over the top of the salmon.
- What are some recommended side dishes to serve with lemon dill baked salmon?
- This dish pairs well with a variety of sides, including cauliflower rice, mashed potatoes, or buttered noodles. For vegetables, try roasted asparagus, sautéed zucchini, or cabbage. A fresh salad, like a Caesar or cucumber salad, also complements the salmon nicely.
Tips
- Use High-Fat Salmon Varieties: Opt for salmon types with higher fat content, like sockeye, king, or coho, as they remain soft and moist when baked.
- Add Lemon Slices Underneath: Placing a slice of lemon under each salmon fillet enhances the dish with a delightful citrus aroma and flavor.
- Choose the Right Liquid for Baking: While water is a common choice, adding a light and dry white wine, such as sauvignon blanc or pinot grigio, can infuse additional flavor into the salmon.
- Monitor Doneness with a Thermometer: To avoid overcooking, use an internal thermometer to check the salmon’s temperature, ensuring the thickest part reaches around 125°F before removing it from the oven.
Equipment
- Baking dish – A dish large enough to hold the salmon fillets in one layer.
- Aluminum foil – For covering the baking dish.
- Internal thermometer – To check the temperature of the salmon and prevent overcooking.