Traditional recipes

Salmon with dill sauce recipe

Salmon with dill sauce recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Salmon
  • Salmon fillet

This delightful salmon and dill sauce dish is created by lovingly cooking the salmon on the barbecue then serving it with a cool and creamy dill sauce - delicious!

London, England, UK

7 people made this

IngredientsServes: 4

  • 450g salmon fillet
  • olive oil, to taste
  • salt and pepper, to taste
  • For the dill sauce
  • 4 tablespoons soured cream
  • 4 tablespoons soft cream cheese
  • 2 tablespoons prepared mustard
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon garlic granules
  • salt and pepper, to taste

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. Preheat the barbecue to a medium heat, or if using charcoal allow the flames to die down until the coals are grey.
  2. Rinse salmon and pat dry. Brush a big piece of aluminium foil with olive oil and place salmon on top with the skin side down. Brush salmon with oil and sprinkle with salt and pepper. Seal the foil parcel.
  3. Barbecue for 15 to 20 minutes, depending on the thickness of the fillet.
  4. For the dill sauce:

  5. Meanwhile prepare the dill sauce. Combine soured creme, cream cheese and mustard in a medium bowl and vigorously whisk them together. Stir in dill and garlic powder and season with salt and pepper to taste.
  6. Return to the barbecue and open the foil packet and let it sit on the grate for a few more minutes until the salmon is evenly pink throughout. Remove the fish from the barbeceue, transfer to a serving plate and top with a dollop or two of the dill sauce and serve.

Recently viewed

Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

Very nice dish and I can see I'll be using the dill sauce with other fish like cod, whitening or coley. Could be used on any fish that doesn't have a strong flavour I would say.-23 Dec 2015

Recipe: Fresh Salmon with dill sauce Yummy

Fresh Salmon with dill sauce – Organize your tools and ingredients before cooking. The practice of getting all of your tools and ingredients together, prepared, and measured is called “mise en place” by professional chefs, and is considered essential to efficient cooking.

Delicious Fresh Salmon with dill sauce menu and method is really a culmination of the little ideas I`ve realized in the last 4 years. Fresh Salmon with dill sauce is definitely a weekend preparing project, which will be to say you may need a couple of hours to perform it, but after you have got the process down you can fry more than one group at the same time for family picnics or just to own cold areas to eat from the icebox on a whim.

In this tutorial, We are planning to teach you how to make Fresh Salmon with dill sauce At home with simple ingredients, just like Chinese restaurants. My Fresh Salmon with dill sauce recipe is the best on earth!

I will even educate you on how to use up leftover steamed rice and allow it to be into an appetizing, cheap, and flavorful meal for the whole family!

I attempted applying somewhat less water than usual, which has been recommended elsewhere. It served only a little occasionally, but different situations, I had to incorporate more and more water whilst the quinoa was cooking. Then, the dry quinoa absorbed way an excessive amount of the dressing I added later.

Can I cook Fresh Salmon with dill sauce?

Whether you reside all on your own or are an active parent, finding the time and energy to prepare home-cooked dinners may appear such as a daunting task. By the end of a frantic day, eating dinner out or getting in might sense like the quickest, best option. But comfort and prepared food may have a significant cost in your mood and health.

Eateries often offer more food than you must eat. Many restaurants serve parts which are 2-3 occasions greater compared to proposed nutritional guidelines. That encourages you to consume a lot more than you would in the home, adversely affecting your waistline, body force, and threat of diabetes.

Whenever you prepare your own meals, you’ve more control on the ingredients. By cooking on your own, you are able to ensure that you and your loved ones consume new, nutritious meals. It will help you to look and experience healthy, boost your power, stabilize your weight and temper, and improve your rest and resilience to stress.

You can cook Fresh Salmon with dill sauce using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Fresh Salmon with dill sauce:

  1. It’s 180 gm of Fresh salmon.
  2. It’s 20 gm of olive oil.
  3. Prepare 50 gm of fresh cream.
  4. You need 1/2 tsp of salt.
  5. You need 1/2 tsp of white pepper.
  6. You need 3 bunch of dill leaves.
  7. You need 1 tsp of parmesan cheese.
  8. You need 1/2 tsp of tabasco sauce.
  9. Prepare 100 gm of artechok.

Fresh Salmon with dill sauce step by step:

  1. Heat oil in a pan add salmon fish and sprinkle salt and pepper and saute it..
  2. Saute dill on pan,add pepper,cheese,cream and tabasco and cook till thick..
  3. Saute artechook on pan and keep aside..
  4. Place all in serving plate and serve it..
  5. .

It’s cheaper to consume junk food than Fresh Salmon with dill sauce

At first glance, it may appear that ingesting at a fast food restaurant is more affordable than making a home-cooked meal. But that is seldom the case. A examine from the University of Washington School of Community Health unmasked that individuals who prepare in the home tend to have healthy over all diets without higher food expenses. Still another examine discovered that frequent home cooks spent about $60 monthly less on food than people who ate out more often.

I don’t understand how to prepare Fresh Salmon with dill sauce

  • If you’re intimidated by the prospect of organizing a home-cooked food, it’s crucial to remember that preparing is no specific science.
  • It’s generally completely OK to omit a component or exchange one thing for another Fresh Salmon with dill sauce.
  • Search on the web or buy a fundamental cook book for quick recipe ideas.
  • Just like such a thing, the more you prepare, the higher you’ll become. Even if you’re an entire novice in the kitchen, you’ll soon grasp some quick, healthy meals.

What recipe should I use for Fresh Salmon with dill sauce?

Neutral oils like canola, vegetable and peanut oil have higher smoking points, making them well suited for baking chicken. Find out about choosing the best oil for frying.

What should and mustn’t be done when cooking Fresh Salmon with dill sauce

  • Ensure every thing is frozen in a sealable package or bag.
  • Beef particularly needs to be properly wrapped.
  • Toast bread right from fridge, anti-waste strategy urges.
  • Be aware that anything that’s a top water content, like lettuce, will not be exactly the same following being freezing and then defrosted.
  • Attempt to freeze every thing when at its freshest. Defrost meat extensively before cooking, but other items such as for instance bread for toasting could be prepared straight from the freezer.
  • Never refreeze organic meat that’s been frozen and then thawed – you are able to, however, freeze grilled meat that was icy when raw.
  • Make certain the freezer is not packed therefore complete that air can not circulate.

Techniques for getting started!

Focus on new, balanced ingredients. Cooking sugary sweets such as for instance brownies, cakes, and snacks won’t support your wellbeing or your waistline. Similarly, adding a lot of sugar or sodium can convert a wholesome home-cooked food in to an bad one. To make sure your meals are good for you along with being tasty, focus on balanced substances and quality with spices as opposed to sugar or salt.

Stock up on staples. Materials such as for instance rice, pasta, essential olive oil, herbs, flour, and inventory cubes are basics you’ll probably use regularly. Keeping beers of tuna, beans, tomatoes and bags of frozen veggies readily available could be useful in rustling up rapid dishes when you are pushed for time.

Provide yourself some leeway. It’s fine to burn the rice or over-cook the veggies. Following a several tries it are certain to get easier, faster, and tastier!

21 Easy Grilling Recipes

Father’s Day is just around the corner. Are you looking to do something special for dad this year? Why not take over the grilling duty and prepare an outstanding meal. From the main course to dessert, any of these 21 easy grilling recipes will make a dynamite dinner for dad.

14 Summer Squash Recipes

Summer produce is our favorite, especially summer squash! With so many delicious ways to prepare summer squash, it’s a healthy go-to ingredient during these warmer months. Yellow with a fat bottom that gets skinnier towards the neck, it’s very easy to differentiate summer squash from zucchini. No matter how you cut, cook or top it, [&hellip]

13 Recipes To Make in Your Smoker This Summer

Recently, smokers have risen in popularity. They are an investment, though. So if you own one, it’s worth using it as much as possible. We know it’s good for ribs and a pork roast, but you can light the smoker for other recipes too. From appetizers to the main meal, sides, and desserts, there’s a [&hellip]

Salmon with Dill Sauce and Green Beans Almondine

We lightened up the traditional dill sauce in this Salmon and Dill Sauce recipe and added the twist of the green beans almondine to bring new life to this rather stuffy recipe that we think you will love!

6 (6 oz) salmon fillets, skin-on, bones removed

1 tablespoon light olive oil

2 tablespoons bacon grease or ghee

1/2 cup chicken bone broth

3 tablespoons full-fat coconut milk

2 teaspoons Dijon mustard

2 teaspoons fresh lemon juice

1/4 cup chopped fresh dill

1/4 teaspoon cracked black pepper

1 pound fresh green beans

1 ½ ounces slivered almonds

2 cloves garlic, minced, or more to taste

salt and ground black pepper to taste

Instructions for green beans

Place beans into a microwave-safe casserole dish with enough water to cover the bottom. Microwave on high power until almost tender, 8 to 10 minutes. Drain in a colander and refresh under cold running water to keep the nice green color.

Heat a frying pan over medium heat. Add almonds and cook until just starting to turn golden, about 5 minutes, watching closely so as to not burn. Take pan off of heat and add butter to melt. Return to heat and add garlic. Mix in green beans, season with salt and pepper, and continue to stir until heated through, 5 to 7 minutes.

Preheat oven to 400 F and line a rimmed baking sheet with parchment paper.

Rub the salmon fillets with 1 tablespoon of melted bacon grease. Use more or less as you see fit. Season with salt and pepper. Place fillets skin side down on the baking sheet with parchment paper. Set aside.

Make your sauce! Melt 1 tablespoon bacon grease in a small sauce pan over medium-high heat. Saute the minced garlic for about 1 minute.

Pour in the chicken broth and bring to a boil. Simmer for about 5 minutes.

Now you’re ready to place the salmon in the oven. Roast for about 7-10 minutes depending on the thickness of your fillets. The fillets should flake slightly in the center when done.

Back to your sauce: whisk in the remaining sauce ingredients, 1 tablespoon bacon grease, coconut milk, Dijon mustard, lemon juice, dill, salt, and pepper. Simmer on low until fish is ready.


1. Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil grease lightly.

2. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon seal tightly,

3. Bake at 350° for 20 minutes. Open foil. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.

4. Combine the sauce ingredients until smooth. Serve with salmon. Yield: 6 servings.


Step 1

Clip (or stand) sous vide machine to a tall, large pot. Fill pot with warm water to height according to manufacturer’s instructions (keep in mind that fish when added will cause water to rise).

Step 2

Season salmon with salt. Mix dill, lemon zest, and red pepper flakes in a small bowl to combine, then rub all over fish. Place salmon and any spices that fall off into bag and pour in oil.

Step 3

Vacuum-seal or partially close resealable bag, getting as much air out as possible to keep bag from floating, and place in water bath. If using a resealable plastic bag, push down into water to submerge (this will push more air out of the bag) and fully close. To ensure proper cooking, contents of the bag need to be completely submerged in water. Turn on machine and heat water to 125°.

Step 4

Using a small clip, secure top edge of resealable bag to rim of pot, positioning it opposite the machine’s water outlet as the water circulates, it will help keep the bag submerged. If using a vacuum-sealed bag, you may need to set a small plate on top to prevent floating. Cook salmon, maintaining water bath at 125°, 1½ hours. Remove bag from water bath. Remove salmon from bag and serve as desired.

Step 5

Do Ahead: Salmon can be cooked in water bath 4 days ahead. Keep sealed in bag and chill, or freeze up to 1 month. Enjoy cold or reheat with sous vide machine at 100° until warmed through, about 1 hour, before serving.

How do you sear salmon?

  • Start by adding a Tablespoon of olive oil to the skillet. Heat to medium-low heat. Salt and pepper the salmon and place skin side down for 5 minutes. Flip to the other side and continue to cook the other side for 5 minutes. Cook the salmon until brown and flaky.

As soon as this salmon is nice and crispy brown you create the most amazing creamy lemon dill sauce. Salmon and a creamy dill sauce go so AMAZING together! The sauce is so easy to make but is creamy and delicious with a slight lemon tang. This meal is so good that I am already craving it again.

  • Cold water
  • Juice of 1 lemon (about 2 tablespoons 30ml)
  • 1 medium leek or onion (about 6 ounces 170g), halved
  • 1 large stalk celery (about 2 ounces 55g), cut into large pieces
  • 1/2 fennel bulb, sliced (about 4 ounces 115g) (optional)
  • A few fresh sprigs thyme and/or dill
  • 1 bay leaf
  • Kosher salt
  • 4 (8-ounce 225g) pieces center-cut boneless, skinless salmon fillet
  • For the Yogurt Sauce:
  • 1 cup (235ml) full-fat yogurt
  • 1 tablespoon minced shallot from 1 small (1-ounce 30g) shallot
  • 1 tablespoon (about 10g) minced fresh dill
  • 2 tablespoons (30ml) fresh juice from 1 lemon
  • 2 tablespoons (30ml) extra-virgin olive oil
  • Large pinch ground coriander seed
  • Kosher salt and freshly ground black pepper

In a large saucepan, combine 1 quart (1L) cold water with lemon juice, leek or onion, celery, fennel (if using), thyme and/or dill, bay leaf, and a large pinch of salt.

Add salmon to poaching liquid. Water should cover, but if not, add enough to just cover salmon. Set over medium heat and bring poaching liquid to 170°F. Adjusting heat to maintain water temperature, cook salmon until it registers 115°F when an instant-read thermometer is inserted into the thickest part of the fish, about 20 minutes. (Cooking time may vary widely, so be sure to check temperatures to determine doneness.) Carefully transfer salmon to a plate to rest for 5 minutes.

Meanwhile, for the Yogurt Sauce: In a medium bowl, stir together yogurt, shallot, dill, lemon juice, olive oil, and coriander seed. Season with salt and pepper.

Serve salmon while warm, spooning yogurt sauce on top, or let it cool to room temperature before serving. You can also chill the salmon and yogurt sauce before serving.

Baked Salmon with Dill Sauce Recipe

courtesy of Dr. Becky Fitness



  • 1 pound Salmon Fillets
  • 2 tablespoons Avocado Oil (substitute coconut oil)
  • 1 tablespoon Dried Basil
  • 1/2 tablespoon Garlic Powder
  • 1/2 teaspoon Salt

Dill Sauce

  • 4 tablespoons Sour Cream
  • 4 tablespoons Full-Fat Mayonnaise preferably made with avocado oil
  • 1 clove Garlic minced
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Prepared Horseradish
  • 1/2 teaspoon Dried Dill Weed
  • 1 dash Salt
  • 1 dash Ground Black Pepper
  • 1 small Lemon cut into four wedges



Dill Sauce


Wine Pairings for Salmon with Lemon-Dill Sauce:

  • Pinot Gris has a nice acidity to it and its notes of citrus will pair well with the lemon-dill sauce.
  • Want a red wine? A light Pinot Noir or young Beaujolais would also work well here – With a bit of acidity and a hint of earthiness, they make a great match for this dish.

If you loved this Pressure Cooker Salmon, I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.


  1. Fedal

    I mean you are not right. Write to me in PM, we will handle it.

  2. Varney

    I apologise, but, in my opinion, it is obvious.

  3. Vulkis

    not very impressive

  4. Chankoowashtay

    Twice nothing.

  5. Neci

    Exact phrase

Write a message