Garlic And Dill Salmon Food

LEMON DILL SALMON WITH GARLIC, WHITE WINE, AND BUTTER SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Mix butter, white wine, lemon juice, and garlic together in a small bowl.
• Pour a small amount of the butter mixture into an 8x8-inch baking pan until bottom is evenly coated; cover with a thin layer of dill. Place salmon, skin side down, into the baking pan. Sprinkle with remaining dill; pour remaining butter mixture over salmon. Cover tightly with aluminum foil.
• Bake in preheated oven until fish flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with almonds before serving.

CREAMY DILL SAUCE WITH SALMON OR TROUT

Steps:

• Mix the Dill Sauce ingredients together (Mix well to loosen the sour cream). Adjust consistency with milk and tartness with lemon juice. Set aside for 10 minutes if you can - if using fresh garlic, set aside for 20 min.
• Pat fish dry with paper towel. Sprinkle with salt and pepper.
• Heat oil in skillet over medium high heat. Place fish in skillet skin side down. Cook for 2 minutes, then flip and cook the other side for 1 1/2 minutes.
• Remove from skillet onto serving plates. Serve with Dill Sauce on the side, garnished with fresh dill and lemon wedges if desired.

LEMON DILL GARLIC BUTTER SALMON

Steps:

• Preheat oven to 350F.
• Combine butter, lemon juice, dill, garlic powder, salt, and pepper in a small bowl until combined.
• Place salmon fillet on parchment paper over a baking sheet and liberally wash with butter mix.
• Place in oven until salmon flakes with a fork, around 25 minutes.

CEDAR PLANKED SALMON WITH GARLIC,LEMON AND DILL

Steps:

• Soak an untreated cedar plank (or planks) in water,weighting it down so it stays submerged, for about 8 hours.
• When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes.
• Score the salmon (skin side) up to, but not through, the skin into 8 serving pieces.
• Mix oil,garlic,dill,salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
• Place soaked cedar on hot grill grate, close lid and watch until plank starts to smoke, about 5 minutes.
• Transfer salmon to hot plank, remove salmon and plank off direct heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 degrees on a meat thermometer inserted in the thickest section), 20 to 25 minutes or longer, depending on thickness of fish and grill temperature.
• Let sit 5 minutes, transfer to plates and garnish with a lemon wedge.

FRESH SALMON WITH DILL & CAPERS

Steps:

• Mix the yogurt with the mustard, lemon zest, dill and capers and season with pepper. Now use to coat the salmon really well.
• If serving now, either grill the salmon on foil for 6-8 mins (there is no need to turn), or barbecue for 3-4 mins on each side, preferably in fish grill to make turning easier. Serve with new potatoes and lemon wedges, alongside green veg and salad leaves.

BAKED HONEY LEMON SALMON

Steps:

• Preheat the oven to 350F / 180c.
• Mix together the oil, honey, lemon juice and zest, minced garlic and dill.
• Place a long piece of parchment paper on a baking sheet and lay your salmon fillet on top.
• Season with salt and pepper.
• Fold the edges of the parchment over so that your honey lemon sauce is kept contained.
• Spoon the sauce on top of the salmon fillet (I used about ¾ of the mixture).
• Fold the parchment paper over the salmon and seal it by folding the edges together. It should be sealed all the way around.
• Bake in the oven for 12 to 15 minutes until the salmon is cooked through and flakes easily.

GRILLED SALMON WITH LEMON AND DILL SAUCE RECIPE

Steps:

• Gather the ingredients.
• Place the salmon in a shallow, nonreactive dish. In a bowl, combine the lemon zest, lemon juice, vegetable oil, dill, and garlic. Whisk to combine and emulsify .
• Pour the marinade over the salmon. Cover and refrigerate for 1 to 2 hours.
• Preheat a grill to medium and lightly oil the grates to prevent the fish from sticking. Remove the salmon, reserving the marinade, and place the fish on the grill.
• Pour the marinade into a saucepan and bring to a boil. Remove from the heat and set aside.
• Cook the salmon for about 4 minutes on each side or until the fish flakes easily, basting with the boiled marinade.
• To serve, spoon a little sauce on top of each fillet or steak.

GARLIC AND DILL SALMON

Steps:

• In a food processor, process garlic to a rough mince, add dill and olive oil and pulse a few times to combine.
• Lay fish fillets in a baking dish, skin side down. Rub garlic mixture over fish. Refrigerate for 2 hours.
• Preheat an oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 15 minutes. Do not overcook.

BAKED DILL GARLIC SALMON

Steps:

• Marinate the salmon in lemon juice for one hour to remove smell. Don't marinate overnight since lemon cooks fish. Stuff the center of the fish with fresh dill, tarragon, crushed garlic and round lemon slices. Bake in clay or glass dish for 45 minutes at 350 degrees F.

SALMON WITH CREAMY DILL SAUCE

Steps:

• Place salmon in a non-stick pan on medium-high heat. Do not touch or move for 3 minutes. Turn salmon over and cook an additional 1 minute.
• Blend stock, garlic, lemon juice, and dill together in a bowl. Add to the pan and bring to a boil. Simmer for 3 minutes.
• Serve with your favourite side dish and vegetables.