Indulge in a culinary delight with our Creamy Dill Salmon recipe. This dish combines the rich flavors of salmon with a luscious creamy dill sauce, creating a symphony of tastes that will elevate your dining experience. Follow our simple steps to prepare this exquisite meal that’s perfect for gatherings or a special family dinner.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 6
Ingredients:
- 1 (2-pound) salmon fillet
- 1 teaspoon lemon-pepper seasoning
- 1 teaspoon onion salt
- 1 small onion, thinly sliced and separated into rings
- 6 lemon slices
- ¼ cup butter, cut into small chunks
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- ¼ cup dry white wine
- 1 tablespoon capers
- 1 tablespoon finely chopped onion
- 1 tablespoon caper brine
- 1 teaspoon lemon juice
- 1 teaspoon prepared horseradish
- ¾ teaspoon dried dill weed
- ¼ teaspoon garlic salt
- Ground black pepper to taste
Instructions:
- Begin by preheating your oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly grease the foil.
- Lay the salmon fillet, skin side down, on the foil. Season the salmon with lemon-pepper and onion salt. Top with thinly sliced onion rings and lemon slices. Dot with small chunks of butter. Wrap the foil around the salmon, ensuring a tight seal.
- Bake in the preheated oven for 20 minutes. Unseal the foil and turn on the oven’s broiler. Continue cooking the salmon under the broiler until the flesh easily flakes with a fork, approximately 8 to 12 minutes.
- While the salmon bakes, combine sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, prepared horseradish, dried dill weed, garlic salt, and black pepper in a bowl.
- Serve the creamy dill sauce alongside the perfectly cooked salmon.
Nutrition Facts:
- Calories: 350
- Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 95mg
- Sodium: 650mg
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
Please note that the nutritional information provided is an estimate and may vary depending on specific ingredients and portion sizes.
