Lemon and Dill Salmon Fillet

    50 minutes

    Salmon is steamed with lemon and dill in foil pouches and accompanied by steamed vegetables and homemade tartar sauce in this tasty, elegant recipe.

    2 people made this

    Serves: 4 

    • 225g baby potatoes, or to taste
    • 100g fresh green beans, trimmed, or to taste
    • 2 tablespoons olive oil, divided
    • 2 salmon fillets
    • 1 clove garlic, crushed
    • 1 sprig chopped fresh dill
    • 1/2 lemon, sliced
    • 1/2 lemon, juiced
    • 1/2 teaspoon freshly ground black pepper
    • 1/3 teaspoon coarse sea salt
    • Tartar Sauce
    • 3 tablespoons mayonnaise
    • 1 1/2 tablespoons capers, roughly chopped
    • 1 lemon, juiced
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon salt

    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat oven to 160 degrees C.
    2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to the boil. Add potatoes and green beans, cover and steam until tender, about 8 to 10 minutes. Drain.
    3. Brush the shiny side of 2 large pieces of foil with 1 teaspoon olive oil each. Place salmon skin-side down in the centre. Brush remaining olive oil and garlic over salmon. Sprinkle dill on top. Divide lemon slices over salmon; squeeze 1/2 lemon on top. Season with 1/2 teaspoon pepper and 1/3 teaspoon salt.
    4. Cover salmon with 2 pieces of foil, shiny-side down. Roll foil inwards on all sides to create a pouch. Transfer pouches to a baking tray.
    5. Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes.
    6. Mix mayonnaise and capers together in a small bowl to make a tartar sauce. Stir in juice from 1 lemon, 1/2 teaspoon pepper and 1/4 teaspoon salt.
    7. Serve steamed potatoes, green beans and tartar sauce alongside salmon.

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    Reviews in English (3)


    The temperature of 325 degrees is much too low for 12 minutes. The salmon was still raw at that temperature after 20 minutes. I opened my cookbook and found it to say 450 degrees. It cooked beautifully at 450, and it is wonderfully moist from the foil pouch, oil, and lemon. I will make it again!  -  18 Apr 2019  (Review from Allrecipes USA and Canada)


    Very tasty! I found this recipe in time to make supper. I didn't have a lemon, lemon juice or fresh dill, so I substituted 10 drops of lemon essential oil and dried dill. I'll plan ahead next time, so my family and I can fully enjoy the recipe.  -  18 Sep 2018  (Review from Allrecipes USA and Canada)


    Easy and delicious, this is a perfect meal. I didn't use the tartar sauce though. The salmon and veggies are so tasty on their own. Thank you for the recipe.  -  07 Sep 2016  (Review from Allrecipes USA and Canada)