BAKED HONEY LEMON SALMON
Perfect for an easy dinner and so simple to make, this honey lemon baked salmon is bursting with fresh flavors. Cooked en papillote (in parchment), the salmon is tender and perfectly and is ready to enjoy in less than 30 minutes.
Provided by Slow The Cook Down
Categories Main Course
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 257 kcal, Carbohydrate 15 g, Protein 23 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 148 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
SALMON WITH LEMON AND DILL
This is a wonderful (and easy) recipe I got from my Aunt. The flavors of lemon and dill really complement the fish. I like to use wild Alaskan salmon for this recipe, but any salmon will work. I usually don't measure, so these are all estimates. Play with the ingredients to suit your own tastes!
Provided by Michelle Ramey
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
- Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 2.4 g, Cholesterol 104.3 mg, Fat 22.1 g, Fiber 0.3 g, Protein 25.7 g, SaturatedFat 9.4 g, Sodium 196.6 mg, Sugar 0.5 g
SALMON CHOWDER WITH DILL
Provided by Food Network Kitchen
Time 4h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put the clam juice in a medium microwave-safe bowl and microwave until very hot, about 5 minutes.
- Meanwhile, scatter the potatoes, carrots, celery, onion and garlic in a 6-quart slow cooker. Tie the dill, parsley, thyme, bay leaves and lemon zest together with twine and add to the slow cooker. Pour in the hot clam juice; cover and cook on high, 3 1/2 hours.
- Season the salmon with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Stir the heavy cream into the vegetables in the slow cooker, then partially submerge the salmon in the liquid. Cover and cook 30 more minutes.
- Discard the herb bundle; season the chowder with salt and pepper. Serve topped with chives and dill.
SLOW-ROASTED SALMON WITH POTATO SALAD & DILL & MUSTARD MAYONNAISE
Feed a crowd of up to 10 with this slow-roasted salmon served with a dill and mustard mayonnaise. Enjoy with potato salad.
Provided by Tom Kerridge
Categories Dinner
Time 1h15m
Yield Serves 8-10
Number Of Ingredients 12
Steps:
- Heat the oven to 120C/100C fan/gas ½. Scatter the lemon slices, thyme sprigs and reserved dill stalks over the base of a large, shallow roasting tin or baking tray. Season the salmon generously with salt and pepper and rub half the olive oil all over the fish. Lay the salmon skin-side up on top of the lemon and herbs. Roast for 45-50 mins until the fish feels firm and a corner of skin peels away easily. If you have a digital thermometer, the salmon should be at about 55C when ready. Leave to cool slightly in the tin.
- While the salmon is cooking, tip the potatoes into a pan of cold salted water and bring to the boil. Reduce the heat to a simmer and cook for 10-15 mins until just tender. Drain. Mix the mustard, lemon juice and olive oil together in a large bowl, and season with salt and pepper. Tip the hot potatoes into the bowl and toss to coat in the dressing. Set aside. Can be served hot or made a day ahead and chilled.
- Carefully lift the salmon onto a serving platter, if you like (it can also be served directly from the tin). Peel away and discard the skin, then use a cutlery knife to neatly scrape away the grey meat on top (see quick fishcakes recipe, below, to use it up), leaving the pink flesh underneath. The salmon is now ready to eat warm, or leave to cool completely and eat at room temperature. (See tip for garnishing the salmon, below.) Will keep chilled for up to two days. Can be served cold.
- For the mayonnaise, mix all of the ingredients together in a small bowl. Can be made a day ahead and kept chilled. Just before serving, brush the rest of the olive oil over the salmon and season with sea salt. Serve with the potato salad and dill & mustard mayonnaise on the side.
Nutrition Facts : Calories 516 calories, Fat 34 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.5 milligram of sodium
SLOW COOKED DILL AND LEMON SALMON
A PureWow.com original recipe. This is not a slow cooker recipe, but an unusual technique done on the top of the stove. It yields moist, nicely flavored fish with crispy skin and with a minimum of effort and mess. Nice paired with roasted potatoes. It does require skin-on fillets. I found that this reecpe needed an extra five minutes on my stove.
Provided by zeldaz51
Categories Very Low Carbs
Time 45m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Season each fillet with salt, pepper, 1/2 teaspoons paprika. 1/4 teaspoons crushed fennel seeds, half the lemon zest, and half the dill. Squeeze the juice of half a lemon over each fillet.
- Pour the olive oil into a large, cold skillet. Add the prepared fillets, being careful not to overcrowd them. Turn the heat to the lowest setting and allow the salmon to cook, uncovered and undisturbed, for 20 to 25 minutes. The internal temperature should read 140 degrees Fahrenheit and the salmon should be relatively firm to the touch. The sides of the salmon will be completely opaque, but the top will still be bright pink.
- Gently remove the salmon with a spatula and transfer to a paper towel-lined plate to remove any excess oil. Transfer the salmon to dinner plates and serve immediately.
Nutrition Facts : Calories 596.7, Fat 34.6, SaturatedFat 5.4, Cholesterol 146.3, Sodium 241.4, Carbohydrate 3.7, Fiber 1.4, Sugar 0.8, Protein 65.8
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EASY LEMON SALMON WITH DILL - RACHEL COOKS®
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Ratings 20Calories 167 per servingCategory Seafood
- Preheat oven to 400°F. Line a sheet pan or baking dish with parchment for easy clean-up and to prevent fish from sticking.
- Rinse salmon with cold water and pat dry with paper towel. If desired, cut salmon into fillets (cooking time may increase slightly if you choose to leave it in one big piece).
- Place lemon slices on top of salmon and bake for 20 minutes or until flaky. You can also check the internal temperature with a thermometer (my Thermapen is my right-hand man in the kitchen). I like to cook salmon to an internal temperature of 145°F.
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