Salmon Dill Sauce Recipes

DILL SAUCE FOR SALMON

Steps:

• Mix ingredients together in a medium bowl.
• Serve with salmon.

SALMON WITH DILL SAUCE

Steps:

• Heat the oil in a large skillet over medium heat.
• Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 5 to 6 minutes per side.
• Meanwhile, in a large saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Place the beans in the basket, cover, and steam until tender, 4 to 5 minutes.
• In a small bowl, combine the sour cream, lemon juice, dill, capers, and ¼ teaspoon each salt and pepper. Serve with the salmon and green beans.

I.C. SALMON WITH DILL-YOGURT SAUCE

Steps:

• Place the salmon on a wire rack set in a rimmed baking sheet. Rub the fillets with 2 teaspoons of the salt, then refrigerate for 45 minutes. Meanwhile, set your immersion circulator bath for 124 degrees F (51 degrees C).
• Pat the salmon dry with paper towels, then divide between two gallon-size vacuum-seal or high-quality freezer zip-top bags. Add 1 1/2 teaspoons of the olive oil to each bag, then gently rub the fish to coat. Use a peeler to harvest eight strips of lemon peel and place two strips, pith-side up, on top of each fillet. Halve and juice the lemon; set the juice aside to use in the sauce. If using vacuum-seal bags, use the "gentle" or "moist" setting to seal the bags.
• Transfer the fillet bags to the water bath. If using zip-top bags, let the salmon sink, forcing the air out of the bag via displacement. Right before the mouth of the bag goes into the water, seal the bag. Leave the salmon to cook for 45 minutes. (If one of the bags floats, carefully reopen and try the sink-and-seal method again.)
• While the salmon cooks, make the sauce: In a medium bowl, combine the yogurt, dill, mustard, horseradish, and pepper. Stir in the remaining teaspoon of salt and 1 tablespoon of the lemon juice. Stir well, then season to taste with additional salt, pepper, and lemon juice, if desired. Set aside until ready to serve.
• When the salmon is finished, remove it from the water bath. Open the bags and very carefully remove the fish to a paper towel-lined sheet pan. Pat the fish as dry as possible with additional paper towels. Brush the skin side lightly with some of the neutral oil.
• Heat a 10-inch cast-iron skillet over high heat for 3 minutes. Add 2 teaspoons of the neutral oil and swirl the pan to coat. When the oil starts to smoke, add two of the salmon fillets, skin-side down. Brush the flesh side lightly with additional oil. Cook until the skin is browned and crisp, about 1 minute. Carefully flip with a narrow metal spatula or "fish turner" and cook on the second side just until just brown, about 30 seconds. Carefully transfer to a serving platter and repeat with the remaining oil and fillets. Serve with the dill-yogurt sauce.

SALMON WITH CREAMY DILL SAUCE

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.

GRILLED SALMON WITH LEMON-DILL SAUCE

Steps:

• 1.Spray a grill grate with cooking spray or brush with oil.
• 2.Heat a gas or charcoal grill.
• 3.Brush the top of the salmon with the olive oil; sprinkle with the salt and pepper.
• 4.Grill over medium heat, skin side up, for 3 minutes.
• 5.Using a broad spatula, turn the fish over; grill for 5 to 7 minutes or until the salmon flakes easily with a fork.
• 6.Meanwhile, in a medium bowl, mix all of the remaining ingredients. Serve the sauce over salmon.

SALMON WITH CREAMY DILL SAUCE

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.

SALMON WITH DIJON DILL SHALLOT SAUCE

Steps:

• Season salmon with 1/4 t. salt and place on broiler pan (I line my pan with nonstick aluminum foil). Broil salmon on high for about 10 minutes, until cooked throughout.
• While salmon cooks, put oil and 1 T. of butter in saucepan and heat over medium-high heat until butter melts. Add shallot and cook for about 1 minute, until soft and opaque. Pour in wine and reduce by half, 3-4 minutes.
• Turn heat down heat to low and stir in mustard, dill, pepper, and the remaining salt. Whisk until well combined. Remove from heat and add butter in pieces to the sauce until melted and blended inches.
• Place the salmon on serving platter and spoon the sauce over the top. Garnish with dill and cucumber, if desired.

DILL SAUCE

Steps:

• Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

BAKED SALMON WITH MUSTARD-DILL SAUCE

Steps:

• In a small bowl, whisk together the first 4 ingredients.
• Add salt and pepper to taste and blend well.
• Allow to stand at room temperature for 1 hour.
• Lightly grease or oil a baking sheet.
• Put salmon, skin side down, on baking sheet.
• Sprinkle with garlic, salt and pepper.
• Spread with 1/3 cup of sauce.
• Bake at 400 degrees for 20 minutes or until just opaque in the center.
• Serve with the rest of the sauce.

SALMON WITH DILL SAUCE

Steps:

• Place salmon in a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with 1/2 teaspoon dill. Cover and bake at 375° for 20-25 minutes or until fish flakes easily with a fork. , Meanwhile, in a small saucepan, combine the yogurt, sugar, seasoning blend and remaining dill. Cook and stir over low heat until warmed. Serve with the salmon.

SALMON PATTIES WITH DILL SAUCE

Steps:

• Mix salmon, breadcrumbs, onion, Dijon mustard, egg, and lemon juice together in a bowl; form into 2 patties.
• Heat olive oil in a skillet over medium-high heat. Cook patties in the hot oil until lightly browned and cooked through, 4 minutes per side; season with sea salt and black pepper.
• Mix sour cream, dill, garlic powder, and sea salt together in a bowl; serve alongside salmon patties.

MUSTARD DILL SAUCE - TO SERVE WITH SALMON

Steps:

• Place all the ingredients in a nonreactive mixing bowl and whisk to mix. Taste for seasoning, adding lemon juice, salt, and pepper as necessary. Serve the sauce in a bowl or in individual ramekins, garnished with dill sprigs.

MOIST SALMON WITH DILL SAUCE

Steps:

• Place each salmon fillet on a double thickness of heavy-duty foil (about 12 in. square). Sprinkle with 1/2 teaspoon dill and pepper. Fold foil around salmon and seal tightly. , Grill, covered, over high heat for 5-10 minutes or until fish flakes easily with a fork., In a small saucepan, combine the cornstarch, broth, milk, mustard, lemon juice and remaining dill. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened., Open foil packets carefully to allow steam to escape. Serve salmon with dill sauce.

SOUR CREAM & DILL SAUCE TO SERVE WITH SALMON

Steps:

• Combine sour cream through lemon juice in small bowl.
• Refrigerate until ready to use.

LEMON DILL SAUCE FOR SALMON

Steps:

• Heat cream cheese and lemon juice in a saucepan over medium heat and whisk until smooth. Slowly whisk in milk until incorporated and continue to heat until warmed through. Season with dill, salt, and pepper.

SALMON CROQUETTES WITH DILL SAUCE

Steps:

• To make the dill sauce, whisk together the yogurt, mustard, and dill in a small bowl. Set aside.
• Drain the salmon, and then remove and discard the bones and skin. Mix the salmon, celery, onion, eggs, salt, and pepper in a good-size bowl. Form the mixture into 8 patties. Slick a medium skillet with the olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side.
• Put a dollop of the dill sauce on top of each patty and serve.

SALMON LOAF WITH DILL SAUCE

Steps:

• In a skillet, saute celery and onion in oil until tender.
• In a bowl, combine the salmon, egg, milk, bread crumbs, salt, pepper and sauted veggies.
• Transfer to a greased 6x3x2-inch loaf pan and bake at 350F for 40-45 minutes or until an inserted knife comes out clean.
• In a small bowl, combine sauce ingredients. Serve with salmon loaf.

PAN-SEARED SALMON WITH DILL SAUCE

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle salmon with Italian seasoning and salt. Place in skillet, skin side down. Reduce heat to medium. Cook until fish just begins to flake easily with a fork, about 5 minutes on each side. , Meanwhile, in a small bowl, combine yogurt, mayonnaise, cucumber and dill. Serve with salmon.

GRILLED SALMON WITH LEMON DILL SAUCE

Steps:

• Heat gas or charcoal grill. In small bowl, mix all marinade ingredients except salmon.
• In 8-inch square (2-quart) glass baking dish, arrange salmon pieces skin side up in single layer. Pour marinade over salmon; turn to coat. Cover with plastic wrap; refrigerate 20 minutes.
• Heat gas or charcoal grill. Brush grill rack with oil. Remove salmon from marinade; discard marinade. Place skin side down on grill over medium heat. Cover grill; cook 10 to 15 minutes or until salmon flakes easily with fork.
• Meanwhile, in small bowl, mix sauce ingredients. Serve with salmon.

POACHED SALMON WITH DILL SAUCE

Steps:

• In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork., Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.