Slow Cooked Dill And Lemon Salmon Recipes

SALMON WITH LEMON AND DILL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
• Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

SLOW ROASTED LEMON DILL SALMON

Steps:

• Step 1 Preheat oven to 300 degrees. Step 2 Pat dry the salmon filet. Sprinkle kosher salt liberally over the filet and let stand at room temperature for 30 minutes. Step 3 With your hands, rub olive oil all over the filet. Sprinkle with chopped dill and freshly ground pepper. Step 4 Thinly slice one lemon and lay the pieces over the salmon. Step 5 Place the filet on a baking sheet lined with aluminum foil skin side down. Step 6 Bake in oven for 25 minutes. Test the salmon with a fork to see if it's done to your liking. Ovens vary and the density/thickness of your fillet will affect cooking times, so you'll need to taste test to see if it's done to your liking. Step 7 When done, remove from oven onto a platter and squeeze a fresh lemon over the salmon. Place a few sprigs of dill over the top and serve.

SLOW COOKER SALMON WITH LEMON & DILL (LOW-CARB, PALEO, WHOLE30)

Steps:

• Spray slow cooker generously with cooking spray or line with parchment paper.
• Rub salmon with olive oil then season with salt, pepper, garlic and fresh dill.
• Add salmon to the slow cooker. Top with lemon slices.
• Cook HIGH 1-2 hours or LOW 2-4.

BROILED SALMON WITH LEMON AND DILL

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Rub salmon down in olive oil. Cut your lemon in half and set 1 half off to the side. Cut the other half into 1/4-inch thick slices. Lay them on a broiler pan and lay the salmon on top of them. You just need enough to cover the bottom of the salmon so it's not touching the pan. Sprinkle with dill, garlic powder, salt, and pepper. Lightly squeeze the remainder of the lemon over the whole salmon; not too much, you don't want your seasoning to run off.
• Cook in the center of the preheated oven on a low broil until easily flaked with a fork but still juicy, 15 to 20 minutes.

SLOW COOKED DILL AND LEMON SALMON

Steps:

• Season each fillet with salt, pepper, 1/2 teaspoons paprika. 1/4 teaspoons crushed fennel seeds, half the lemon zest, and half the dill. Squeeze the juice of half a lemon over each fillet.
• Pour the olive oil into a large, cold skillet. Add the prepared fillets, being careful not to overcrowd them. Turn the heat to the lowest setting and allow the salmon to cook, uncovered and undisturbed, for 20 to 25 minutes. The internal temperature should read 140 degrees Fahrenheit and the salmon should be relatively firm to the touch. The sides of the salmon will be completely opaque, but the top will still be bright pink.
• Gently remove the salmon with a spatula and transfer to a paper towel-lined plate to remove any excess oil. Transfer the salmon to dinner plates and serve immediately.

PARCHMENT LEMON DILL SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Fold the parchment paper in half, then open up.
• On one half, lay down the asparagus. Drizzle on oil and sprinkle on salt & pepper.
• Lay the salmon on the asparagus, and add more oil, salt, and pepper.
• Place the onion, lemon, and dill on the salmon.
• Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
• Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
• Enjoy!

EASY LEMON AND DILL SALMON

Steps:

• Preheat oven to 180°C.
• Rub 2 sheets of aluminium foil with olive oil. (1/2 Tbsp per sheet).
• Slice salmon fillet in half, and place 1 piece on each sheet of foil.
• Mix lemon juice and dill together.
• Drizzle lemon mix over fillets, and wrap up parcels.
• Place in the oven for 20 - 25min, or until it flakes easily with a fork.
• Best served over fresh spinach leaves, or with your favourite stir-fried vegetables.