Salmon Steaks With Dill Sauce Recipes

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.

BAKED SALMON STEAKS WITH SOUR CREAM AND DILL

Steps:

• Return to the oven for 3 minutes.
• Enjoy!

SPECIAL SALMON STEAKS

Steps:

• Place salmon in a lightly greased 8-in. square baking dish. Top with butter and lemon juice. Combine onion, parsley, garlic salt and lemon-pepper; sprinkle over salmon. , Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork.

POACHED SALMON STEAKS WITH CREAMY DILL SAUCE

Steps:

• Bring 6 quarts water, 6 tablespoons lemon juice, lemon halves, 1 tablespoon salt, and the peppercorns to a boil in a large, wide pot. Reduce heat; let simmer.
• Season two salmon steaks with salt. Place one-quarter each of the fennel and onion and 2 sprigs each dill and parsley on a long sheet of parchment; top with salted steaks, one-quarter each fennel and onion, and 2 sprigs each dill and parsley. Fold parchment to make a packet. Repeat process to make another packet.
• With kitchen twine, tie one packet to a wire rack; place in pot. Cover; poach until cooked through, about 10 minutes.
• Use tongs and a spatula to transfer rack to a rimmed baking sheet. Carefully open packet. Remove skin and any brown fat; discard. Transfer fish to a platter, discarding vegetables; cover. Cook other packet. Reserve 1 tablespoon cooking liquid.
• Whisk mayonnaise, sour cream, 2 tablespoons lemon juice, and cooking liquid in a bowl. Stir in chopped dill and chives; season with salt and pepper. Garnish salmon with dill sprigs; serve with sauce.

SALMON STEAKS WITH DILL SAUCE

Steps:

• In a large skillet, combine the first five ingredients; bring to a boil. Add salmon. Reduce heat; cover and simmer for 15-20 minutes or until fish flakes easily with a fork. Meanwhile, in a saucepan, saute onion in butter until tender. Stir in flour, dill, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the salmon.

GRILLED SALMON WITH LEMON AND DILL SAUCE RECIPE

Steps:

• Gather the ingredients.
• Place the salmon in a shallow, nonreactive dish. In a bowl, combine the lemon zest, lemon juice, vegetable oil, dill, and garlic. Whisk to combine and emulsify .
• Pour the marinade over the salmon. Cover and refrigerate for 1 to 2 hours.
• Preheat a grill to medium and lightly oil the grates to prevent the fish from sticking. Remove the salmon, reserving the marinade, and place the fish on the grill.
• Pour the marinade into a saucepan and bring to a boil. Remove from the heat and set aside.
• Cook the salmon for about 4 minutes on each side or until the fish flakes easily, basting with the boiled marinade.
• To serve, spoon a little sauce on top of each fillet or steak.

SALMON STEAKS WITH CUCUMBER DILL SAUCE

Steps:

• Place steaks in microwave safe dish w/ thick end to outside.
• Add remaining ingredients on top of steaks.
• Cover and nuke on high for 4-6 minutes.
• Serve with cucumber-dill sauce.
• For cucumber-dill sauce: combine all ingredients in a food processor.
• Process until blended.
• Pour into serving bowl; refridgerate 1-2 hours before serving.

SALMON STEAKS WITH DILL SAUCE

Steps:

• In a large skillet, combine the first five ingredients; bring to a boil. Add salmon. Reduce heat; cover and simmer for 15-20 minutes or until fish flakes easily with a fork. Meanwhile, in a saucepan, saute onion in butter until tender. Stir in flour, dill, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the salmon.

GRILLED LEMON-STUFFED SALMON STEAKS WITH LEMON-DILL SAUCE

Steps:

• In small saucepan, melt butter over medium high heat, remove from heat when melted.
• Combine cornstarch with water and stir into butter.
• Add rest of sauce ingredients except lemon slice quarters.
• Bring sauce to a boil over medium heat stirring constantly.
• Cook, stirring, until sauce thickens and turns clear.
• Remove from heat and add lemon slice quarters.
• Cover and set aside.
• (Makes about 2/3 cup, so you can double this if desired.).
• For salmon:.
• Cut off ends of each whole lemon, then cut each lemon into 2 one inch thick slices.
• Lay salmon steaks flat and put one slice into the opening at each end of each salmon steak.
• Using toothpicks, secure salmon around and to the lemon slices.
• Position grill rack about 6-8" above hot coals.
• Arrange salmon steaks on grill and cook 5-7 minutes.
• Turn steaks over carefully and cook an additional 5-7 minutes or to desired doneness.
• Fish should flake easily with a fork.
• Remove from grill and place on heated serving platter.
• Garnish steaks with fresh dill sprigs.
• Spoon a bit of the hot lemon-dill sauce over each steak.
• Serve the rest of the sauce separately for dipping.
• Remind guests to remove the toothpicks! ;).

SALMON STEAKS WITH MUSTARD AND DILL

Steps:

• Pat the fish with paper towels and set aside in a dish.
• Combine the mustard, lemon juice, garlic, cayenne, salt and crumbled bay leaves in a mixing bowl and blend. Pour this sauce over the fish steaks to coat thoroughly.
• Heat the oil in a heavy skillet and add the fish steaks. The fish may have to be cooked in two or more steps, depending on the size of the skillet. Cook about two-and-one-half minutes on one side and turn the steaks. Partly cover and cook about two-and-one-half minutes on the second side. The cooking time will depend on the thickness of the fish pieces.
• Garnish with dill and serve.

SALMON STEAKS WITH DILL SAUCE

Steps:

• In a large skillet, combine the first five ingredients; bring to a boil. Add salmon. Reduce heat; cover and simmer for 15-20 minutes or until fish flakes easily with a fork. Meanwhile, in a saucepan, saute onion in butter until tender. Stir in flour, dill, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the salmon.

OVEN-POACHED SALMON STEAKS WITH MUSTARD DILL SAUCE

Steps:

• In a saucepan combine the wine, 1 1/2 cups water, the sugar, the peppercorns, the coriander seeds, the mustard seeds, the salt, and the onion, simmer the mixture for 15 minutes, and let cool to room temperature. Halve the salmon steaks with sharp knife, discarding as many bones as possible, and re-form the steaks. Arrange the steaks in 2 buttered shallow baking pans, ladle the wine mixture around them, and poach the steaks, covered with a buttered piece of foil, on the upper and lower racks of a preheated 375°F. oven, switching the positions of the pans after 15 minutes, for 30 minutes. Let the steaks cool, venting the foil, and chill them in the poaching liquid, covered, for at least 6 hours or overnight.
• Separate the salmon steaks into halves, brush them with some of the poaching liquid, and arrange them on a platter. Garnish the salmon with dill sprigs and the lemon slice and serve it with the sauce.