Salmon Baked with Dill

    (698)
    30 minutes

    With just a hint of dill you can bring out the delicious taste of salmon. Serve with tartar sauce and lemon.


    584 people made this

    Ingredients
    Serves: 4 

    • 450g salmon fillets or steaks
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon onion powder
    • 1 teaspoon dried dill
    • 2 tablespoons butter

    Directions
    Preparation:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Preheat oven to 200 degrees C.
    2. Rinse salmon and arrange in a 20x30cm baking dish. Sprinkle salt, pepper, onion powder and dill over the fish. Place pieces of butter evenly over the fish.
    3. Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

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    Reviews and Ratings
    Global Ratings:
    (698)

    Reviews in English (487)

    by
    397

    salmon and dill...outstanding...I like garlic, but onion is good too. ONLY cook til opaque...400 for 25 minutes is way long oftimes....use two forks to pull apart at 10 minutes, and likely it is opaque already...if not add 1-2 minutes as needed. overcooked fish are dry and tasteless. needs to be cooked very carefully. The thicker, the longer...tail pieces of salmon are best tasting and cook quicker. Try sour cream/mayo half and half plus fresh dill as a sauce, yummm... John  -  17 Oct 2006  (Review from Allrecipes USA and Canada)

    by
    287

    I made this with fresh dill (about a ¼ cup or more) and fresh minced sweet onion (Vidalia, ¼ cup), and a lot of lemon, sautéed the butter, dill, onion, lemon quickly first then poured over salmon, served it with a cool cucumber salad and lemon dill rice, everyone was amazed  -  15 Aug 2006  (Review from Allrecipes USA and Canada)

    by
    251

    Delicious! Definitely a restaurant quality meal. I did substitute mayo for the butter. (A tip from another salmon recipe) I also marinaded the salmon in lemon juice for 20 minutes beforehand to cut the strong "fishy" taste. (A tip I learned about today... we found it worked!) I am going to use this recipe again next week. Thanks!  -  01 Sep 2005  (Review from Allrecipes USA and Canada)

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