Salmon with Lemon and Dill Recipe

I needed a quick and easy recipe and this fit the bill. Used a few tablespoons of olive oil instead of butter, a few teaspoons of lime instead of lemon juice, and fresh pressed garlic instead of the powder. Healthy and delicious.

Do add the dill to the lemon butter sauce and use fresh garlic if you have it. I put thin slices of lemon on the salmon for a nice look and some extra lemon flavor. It works well to wrap it all in foil to keep in all the sauce. 20 minutes was enough cooking time. Serve with rice to soak up the tasty sauce.

I had three skin-on filets left from a bag of frozen ones. I liked the flavor combos in this recipe, so I just altered the measurements a bit since I had less than the intended amount of fish. I used half the butter and 3 Tbsp lemon juice, 1 clove of garlic that I minced, and the intended 1 Tbsp dried dill weed. I mixed everything together, then, since it was thicker than an actual sauce, I slathered half of it into a sprayed glass baking dish, set the fish (skin side down) in the dish, slathered the remainder of the mixture on the top of each fish, sprinkled them all with salt and pepper, and baked them at 350 degrees for 30 minutes, then broiled them for 3 minutes. It left less sauce in the pan which I liked since I paired it with a rice that had its own flavors already and parmesan-crusted baby carrots and celery.

I only had 3 additions to this recipe. First, I had 4 nice Atlantic salmon filets--just a tad over 1 1/2 pounds. Still, the recipe made more juice for the sauce than needed. I used a large lemon and zested it first before squeezing it for the juice. I put most of the zest in the sauce but reserved some for the top of each filet. In addition, I added about a Tbsp. of fresh parsley to the sauce. I served with risotto and spinach & arugula salad with strawberries and honeyed pecans. Delish!

Fantastic! Left out the butter and used lemon slices instead of juice. Grilled in a tinfoil pouch and it came out tasty.

Oh my gosh delish! I used fresh minced garlic and mixed all the ingredients together except for the salt. i sprinkled that directly on the fish. It came out moist and flavorful. I cooked it wrapped in foil and I think that helped retain some of the moisture.

Double the sauce recipe. Mix half of the dill into the sauce. Also add a teaspoon of cayenne pepper to the sauce for a little bite, the lemon will mellow it out a lot. When serving, save the sauce from the pan and spoon it over rice.

My husband and I thought this recipe was good but nothing special. 5 tablespoons of lemon juice seemed a bit much so I reduced this to 3 tablespoons. I used fresh dill and fresh vs, dried should be 3 times more fresh, so I used 1 1/2 tablespoons of fresh dill which would be the equivalent of 1/2 tablespoons of dried dill. When the dish was finished, there was more butter than needed, but I served the salmon with a mix of brown basmati rice and wild rice and the lemon garlic butter sauce also flavored the rice. So, this was fine. If I were to make this again, I would increase the dill to the recommended amount and use fresh minced garlic instead of garlic powder. We all love garlic and the garlic powder was not discernible. We have salmon often and i don't think this recipe offers the flavor that some of my other recipes have. I will try it one more time with more dill and fresh garlic to see if this makes a difference. What I made was good but nothing to rave about. I would also like to mention that I mixed all of the seasonings in the butter sauce before topping the salmon

I used all ingredients as stated. But i Rubbed in garlic salt and seasoned with Black pepper before pouring in the Lemon/Dill(1/2 tsp)/Butter sauce. Cover it completely in foil and baked at 180deg, then open it up and baked with top heat Only at 220deg for 12 mins! Came out Perfect! Will definitely do it again!

This was so good! I took the advice of others and wrapped in foil...using fresh garlic, 1tsp dried dill (added to the butter sauce) and one less TBS of butter. Cooked perfectly and will make again. Thanks for this recipe!

Been making this for 5 years or more. For two people, we use 1 tbsp of butter/margarine, 4 tbsp of lemon juice, 1/4 tsp of garlic powder and 1/2 tsp of dried dill, about 1/8 tsp of salt and 1/8 tsp pepper. Mix up and pour over the salmon. Line a roasting pan with foil for easy clean up. We always have rice with it, and use the butter/lemon mix as "gravy" for the rice. Wonderful.

I'm not a salt person, even sea salt. But a very simple recipe to try,

So easy and so delicious!! =D

The only change I made was using fresh minced garlic as suggested in another review. The salmon was very flavourful and juicy. My husband and I loved it. Will definitely be making it again and again.

Made it with minimal effort — amazing.

Made it and my stomach is thanking me.

Delicious and enjoyed it with cauliflower rice.

I’ll be sharing this with friends.

Perfect flavor! I served it with Parmesan linguine and a salad. DELICIOUS!!!

Even my dog seemed impressed (almost).