Baked Salmon With Dijon Dill Sauce Recipes

BAKED SALMON WITH GARLIC AND DIJON

Steps:

• Preheat oven to 450˚F and line a rimmed baking sheet with silpat or foil. Slice salmon into 4 portions and arrange them on a lined baking sheet, skin-side-down.
• In a small bowl, combine: 2 Tbsp parsley, 2-3 pressed cloves garlic, 2 Tbsp oil and 2 Tbsp lemon juice, 1/2 Tbsp Dijon, 1/2 tsp salt, and 1/8 tsp pepper.
• Generously spread the marinade over the top and sides of the salmon then top each piece with a slice of lemon.
• Bake at 450°F for 12-15 min or until just cooked through and flaky. Don't over-cook.

BAKED SALMON FILLETS DIJON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
• Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.
• Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

BAKED SALMON WITH MUSTARD-DILL SAUCE

Steps:

• Whisk sour cream, dill, onion and mustard in small bowl to blend. Season sauce to taste with salt and pepper. Let stand at room temperature 1 hour.
• Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.

SALMON WITH DIJON MAYONNAISE

Steps:

• Place the salmon skin side down on a greased broiler pan. Broil 4 in. from the heat for 10-16 minutes or until fish flakes easily with a fork. , Meanwhile, combine the remaining ingredients in a small bowl. Serve with the salmon.

BAKED SALMON WITH DILL SAUCE

Steps:

• Preheat oven to 400ºF/200ºC.
• Put lemon slices on a baking sheet lined with foil before placing the fillet; season with lemon pepper and ground sea salt.
• Transfer to the preheated oven and bake for 15 minutes or until the internal temperature reaches 135ºF to 145ºF.
• In a bowl, combine all the dill sauce ingredients and whisk until well blended; set aside.
• Remove salmon from the oven, portion it and spoon the sauce over. Serve with steamed veggies, rice and lemon wedges.

BAKED SALMON WITH DILL MUSTARD SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Line the bottom of an ungreased baking pan with aluminum foil.
• Wash salmon and pat dry. Rub with olive oil, sprinkle with coarse salt and pepper, and place skin-side down onto rack.
• In a small bowl mix together mayonnaise, sour cream, parsley, Dijon mustard, dill weed, lemon juice, salt, and pepper.
• Cover bowl with plastic wrap and refrigerate for at least 3 hours before serving.
• Bake salmon, uncovered, 12 to 15 minutes or until a meat thermometer registers an internal temperature of 140 to 145 degrees F (salmon will be slightly opaque in thickest part).
• NOTE: During this time the salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute.
• Carefully remove salmon from pan and transfer onto individual serving plates.
• Serve with the cold mustard dill sauce.

BAKED SALMON WITH MUSTARD-DILL SAUCE

Steps:

• In a small bowl, whisk together the first 4 ingredients.
• Add salt and pepper to taste and blend well.
• Allow to stand at room temperature for 1 hour.
• Lightly grease or oil a baking sheet.
• Put salmon, skin side down, on baking sheet.
• Sprinkle with garlic, salt and pepper.
• Spread with 1/3 cup of sauce.
• Bake at 400 degrees for 20 minutes or until just opaque in the center.
• Serve with the rest of the sauce.

SALMON WITH CREAMY DILL SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; grease the foil lightly.
• Place salmon fillet with skin side down on foil. Season salmon with lemon-pepper and onion salt; top with onion rings and lemon slices, dot with butter. Fold foil around salmon and seal tightly.
• Bake in preheated oven for 20 minutes. Unseal the foil and turn the oven's broiler on. Continue cooking the salmon under the broiler until the flesh flakes easily with a fork, 8 to 12 minutes.
• While the salmon bakes, stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt, and black pepper together in a bowl. Serve with the salmon.