Salmon Fillets With Creamy Dill Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.
• Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. 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,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

Steps:

• Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly.
• Place salmon skin side down on foil.
• Sprinkle with lemon-pepper and onion salt.
• Top with onion and lemon and dot with butter.
• Fold foil around salmon; seal tightly,.
• Bake at 350° for 20 minutes.
• Open foil carefully, allowing steam to escape.
• Broil 4-6 inches from the heat for 8-12 minutes or until the fish flakes easily with a fork.
• Combine remaining ingredients in a bowl until smooth.
• Serve the sauce with the salmon.

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.

Steps:

• Coat a large skillet with olive oil and place over medium heat. When hot, add the fillets to the pan skin side down; season with salt and pepper. Cook for 5 minutes until the skin is nice and brown. Turn the fish over and cook for 3 minutes on the other side. Keep warm while preparing the sauce.
• In a small bowl whisk together sour cream, dill, lemon juice, shallot, red pepper flakes and horseradish. Season with salt and pepper. Serve the sauce over the pan-seared salmon.

Steps:

• Preheat oven to 450 degrees.
• If frozen, partially thaw fillets and cut into serving size pieces.
• Place in a greased baking dish.
• Combine sour cream or yogurt, mustard, onion, dill, and mayonnaise.
• Season with salt and pepper.
• Spread mixture over fish.
• Bake 20 minutes per inch of thickness of fish if frozen or 10-12 minutes if thawed.
• When just done, sprinkle with the cheeses and a dash of paprika.
• Broil 1 minute or until the cheese is bubbly and flecked with brown.
• Serve with lemon wedges.

Steps:

• Heat broiler.
• Place fish on foil-covered baking sheet sprayed with cooking spray. Broil, 4 inches from heat, 4 min. Meanwhile, mix mayo and dill weed until blended.
• Remove fish from broiler. Spread with mayo mixture; sprinkle with cheese.
• Broil 2 to 4 min. or until topping is golden brown and fish flakes easily with fork. Serve with lemon wedges.

Steps:

• Preheat oven to 400 degrees.
• Make a small slit in the side of each salmon fillet, creating a pouch.
• Blend the cream cheese with the onion, lemon juice, lemon peel, dill, garlic, salt and pepper.
• Divide dill mixture and stuff into pouches.
• Use part of the butter to grease a small shallow pan.
• Use remaining butter to coat each side of filets. Sprinkle with salt and pepper.
• Bake for 15 to 20 minutes or until the fish flakes easily with a fork.

Steps:

• Heat oven to 400°F.
• Mix cream cheese spread and dill until blended.
• Cut vertical slit on top of each fish fillet to within 1/2 inch of ends to make pocket, being careful to not cut all the way through the bottom of fillet.
• Fill slits with cream cheese mixture; place, filled sides up, in shallow baking dish sprayed with cooking spray.
• Bake 10 to 12 min. or until fish flakes easily with fork.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
• Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

Steps:

• Cut salmon fillets into 4 portions.
• In a large saucepan, bring white wine to a simmer. Place fillets in saucepan; cover.
• Poach 12 minutes, or until the inner flesh has turned light pink.
• Remove salmon with slotted spatula, cover, and place in 250 degree oven.
• Combine hot poaching liquid in blender with remaining ingredients. Process for 1 minute. Always be careful when blending hot liquids!
• Return to saucepan and whisk until thickened.
• Serve poached salmon fillets with dill sauce spooned on top.

Steps:

• For Sauce:
• Place cornichons, dill and juice in small bowl and stir to blend. Add crème fraîche and stir gently just until combined; do not overmix or sauce will thin out. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill.)
• For Salmon:
• Combine first 5 ingredients in large, deep skillet; bring to simmer over medium heat. Simmer 5 minutes. Reduce heat to medium-low. Add half of salmon, cover and simmer until just cooked through, about 7 minutes. Transfer to platter. Repeat with remaining salmon. Cover salmon; chill until cold. (Can be made 1 day ahead. Keep chilled.)
• Line platter with lettuce. Top with salmon. Garnish with lemon slices and dill sprigs. Serve with sauce.

Steps:

• Season salmon with salt and pepper and sprinkle with some of the lemon juice.
• Heat a large skillet over medium-high heat. Melt butter and oil together in the hot skillet. Add salmon; pan-fry for 3 minutes. Flip and cook until salmon is almost cooked through, 3 to 5 minutes.
• Sprinkle remaining lemon juice onto one side of the pan. Add mustard and dill and mix. Pour in cream, mix with a spoon, and tilt pan so sauce runs around the salmon fillets. Cook for a few minutes until sauce thickens. Season with salt. Serve salmon with sauce.

Steps:

• Pat salmon dry and season with salt and pepper. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then cook salmon, turning once, until just cooked through, about 7 minutes. Transfer salmon to a platter.
• Cook shallot in skillet over moderate heat, stirring, until softened. Stir in peperoncini, half-and-half, parsley, and 1 tablespoon dill and simmer until sauce is slightly thickened, about 3 minutes. Stir in remaining tablespoon dill and salt and pepper to taste.
• Pour sauce over salmon and serve with lemon wedges.

Steps:

• Coat a large skillet with olive oil and place over medium heat.
• When hot, add the fillets to the pan skin side down; season with salt and pepper.
• Cook for 7 minutes until the skin is nice and brown.
• Turn the fish over and cook for 7 minutes on the other side.
• Keep warm while preparing the sauce.
• In a small bowl whisk together sour cream, dill, lemon juice, shallot, red pepper flakes and horseradish.
• Season with salt and pepper. Serve the sauce over the pan-seared salmon.