Salmon with Garlic, Lemon, and Dill
My husband was in the mood for salmon so I found a beautiful & FRESH Sockeye Salmon at the store today. I decided to keep it healthy and simple because that’s how we like it. I wanted to get some flavor from a little butter but I also wanted to avoid all the extra fat so I mixed a bit of butter, olive oil, and fresh garlic together to spread on top of the fish. I then sprinkled fresh dill all over the salmon before layering slices of lemon on top. I cooked it at a high temperature for 10 minutes and it turned out PERFECT! My kids absolutely loved this salmon and gobbled up every last bite on their plate, which was awesome because they both said they didn’t like fish before dinner. My husband and I also loved it and there was not a single bite of the fish leftover. I have a feeling salmon will be on the menu more often!
Preheat the oven to 450 degrees. Line a baking sheet with tin foil then coat it with cooking spray.
Combine the butter, olive oil, and garlic together then spread evenly over the top of the fish. Season with sea salt and freshly cracked pepper, to taste. Sprinkle freshly chopped dill all over followed by a layer of lemon slices. Place skin side down on the prepared baking sheet.
Place into the oven and bake for 10 minutes or until the salmon flakes easily with a fork. Remove from the oven and serve with additional slices of lemon if desired. Serve immediately. Enjoy.
Salmon with Garlic, Lemon, and Dill
Yield: 4
Prep Time: 5 min.
Cook Time: 10 min.
Total Time: 15 min.
Ingredients:
1 lb salmon fillet
2 tsp butter
1 tsp olive oil
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
Fresh dill, to taste
Lemon slicesDirections:
Preheat the oven to 450 degrees. Line a baking sheet with tin foil then coat it with cooking spray.
Combine the butter, olive oil, and garlic together then spread evenly over the top of the fish. Season with sea salt and freshly cracked pepper, to taste. Sprinkle freshly chopped dill all over followed by a layer of lemon slices. Place skin side down on the prepared baking sheet.
Place into the oven and bake for 10 minutes or until the salmon flakes easily with a fork. Remove from the oven and serve with additional slices of lemon if desired. Serve immediately. Enjoy.
Recipe and photos by For the Love of Cooking.net
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honeywhatscooking — June 18, 2012 @ 9:27 pm
you, lady, are KILLING ME! I love salmon! it’s my favorite fish to eat, I actually prefer it over chicken and vegetables. This looks insanely delicious… you have a very happy family I must say.
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Kris — June 18, 2012 @ 10:13 pm
Looks great Pam. That is a summer staple here for us. I prepare mine very similarly. We usually wrap it in foil and put it on the grill. So delicious!!!!
I bet you get great fish up there where you live!!!
XO Kris
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Chung-Ah | Damn Delicious — June 18, 2012 @ 10:48 pm
Oh man that sockeye salmon is freaking gorgeous! And I absolutely love all the flavors in this. It’s simple yet amazing.
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lenia — June 18, 2012 @ 10:53 pm
Like,like,like!!!!!!!!I adore salmon!It looks so delicious!xxx
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Carmen Rosa — June 19, 2012 @ 2:16 am
Pam, This recipe looks simple and delicious!!!!
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Diane — June 19, 2012 @ 3:08 am
We would happily eat Salmon 5 times a week at least, we love it, but it is not cheap here! This sounds easy and yummy.
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Jenn's Food Journey — June 19, 2012 @ 5:25 am
That fish looks amazing, Pam! Perfectly cooked…. simply seasoned… what more do you need?? Well, besides another piece???
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Grubarazzi (@Grubarazzi) — June 19, 2012 @ 5:45 am
Absolutely gorgeous. I made something similar recently for a family picnic. It was almost the same recipe but I put the salmon filet on a bed of fresh basil…wowsa.
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minnie(thelady8home) — June 19, 2012 @ 9:49 am
So summary, gorgeous, and light. I love salmon and dill combo….yummm!
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pam — June 19, 2012 @ 11:15 am
I have fallen in love with salmon this summer. This is next on my list!
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Peggy Recker — June 19, 2012 @ 11:17 am
This sounds like a very tastey recipe.
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Kim in MD — June 19, 2012 @ 11:41 am
Salmon is one of my family’s favorite fish!I love all of the flavors in this dish, and know that the lemon and dill will compliment the salmon perfectly. I can’t wait to try this simple, yet delicious recipe!
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Joanne — June 19, 2012 @ 11:49 am
Salmon is one of the few fish I’ll still eat…I just love that buttery flavor, especially when combined with citrus.
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Georgia @ The Comfort of Cooking — June 19, 2012 @ 12:41 pm
Love that you baked this salmon, Pam! It looks so delicious and easy to prepare for a quick weeknight meal. Thanks for sharing!
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Larry — June 19, 2012 @ 12:48 pm
I’d likely become a salmonaholic if I lived out there. This looks super good and I always forget to add the sliced lemon to mine.
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Amish Stories — June 19, 2012 @ 1:23 pm
Thank you for your blog visit Pam, and this recipe looks like something id like to eat. Making it is a different story because I hate cooking,lol. Well I dont hate it but its not one of my strong points. Richard from Amish Stories
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Marjie — June 19, 2012 @ 2:24 pm
Salmon with lime and dill is also wonderful!
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vanillasugarblog — June 19, 2012 @ 2:31 pm
very nice.
you are a good girl.
i am a bad girl
i need to eat more protein like salmon.
living on cape cod we tend to get sick of lobster (i know harsh right?)
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Coleens Recipes — June 19, 2012 @ 3:18 pm
It won’t be long before we are in fresh Alaska salmon season here, so this recipe is right on time, thank you.
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gloria — June 19, 2012 @ 4:47 pm
Love salmon (we always made) and this look perfect!!
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Lana @ Never Enough Thyme — June 19, 2012 @ 6:27 pm
What an absolutely delicious way to cook salmon! This recipe is definitely on my to-try list.
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Blond Duck — June 19, 2012 @ 7:05 pm
I’m always in the mood for salmon.
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Words Of Deliciousness — June 19, 2012 @ 7:56 pm
Great way to make salmon. Sounds so yummy!
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Angie@Angie's Recipes — June 19, 2012 @ 9:10 pm
Gosh..the salmon looks HEAVENLY! I wish I could have it every day!
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Chris — June 21, 2012 @ 5:36 pm
That is a gorgeous looking piece of salmon in both the finished and mise en place pictures. My family LOVES salmon so I make it for them. I eat something else.
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Alana — June 23, 2012 @ 12:50 pm
Looks great
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Mitch — June 25, 2012 @ 4:34 pm
This is definitely a “5 star” recipe. I made this last night using wild-caught Coho salmon. I followed the recipe exactly, except I increased the butter spread to 1.5x the amount indicated. I cooked it until the internal temp was 135F and it came out perfectly! I did make a mustard-dill sauce to pass on the side, which worked well with this dish, but it was wonderful even without the extra calories of the sauce. I will make this again soon!
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inessa — July 20, 2012 @ 9:48 am
looks so good, delicious
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GormanGourmet — July 21, 2012 @ 7:33 pm
Great recipe. I love salmon. It’d got to be one of the most healthy foods the world has to offer.
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Shirley B — January 1, 2013 @ 3:51 pm
I have made this with Salmon & another fish, and it turned out great we eat as much fish as we can, love it great receipe
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Maria Lisella — January 3, 2013 @ 1:59 pm
Hi there…
Thanks, Pam, this is just what I was looking for. I love to cook too…and just wanted something salmon, something with dill and I have these gorgeous Meyer lemons that one could just eat up as they are…so thanks for putting it altogether…I don’t usu. put garlic on fish, very strong taste but with the lemon to balance, I expect it will be fine…it will go into the oven in about an hour. Grazie tanti
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Ella — January 13, 2013 @ 1:37 pm
Is it important to keep the skin on the fish or can you separate it from the flesh before putting it into the oven?
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Pam replied: — January 13th, 2013 @ 7:48 pm
The skin gives it so much flavor but it isn’t necessary.
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Adam Sand — January 15, 2013 @ 9:08 pm
K… I am a blogger myself, but NOTHING with cooking. AT ALL….
I have to say it, what a beautiful little place on the internet. Judging by the number of responses, I am apparently late to the show. I have always loved writing and journaling and just recently I began writing regularly (80+ posts since November 21st.. over 200,000 words)
As a result I have REALLY developed my taste for READING and have found myself ever more picky about the entire art form – something I never really seen non-fiction writing as previously.
This is a fantastic blog and it’s funny how I came across it. It’s 9:45 and I realized I hadn’t had any food since lunch, the grocery stores around here close at 10, and I knew I couldn’t make it. I had limited items in the house. (Bachelor… give me a break)
I had a variety of mean (of course) but not much else, and few spices. I usually just grab these “Club House” brand spices for each kind of meat I bought. They only have one recipe/spice kit for Salmon but I love it. This asian sesame seed thing. It IS getting a bit old though.
When I looked in the spice cabinet and didn’t see any left I got disappointed because I don’t feel like Chicken or making a stew with the roast I got sitting in the fridge from todays groceries. But I DO have that salmon. I noticed I also had lemons and some other spices like dill. Lemon Dill sounds like a potato chip I have probably had or something, maybe it’s lemon dill hot wings? I don’t know… but the combo sounded familiar.
(Yes… I am a 29 year old male and I am sure I sound like a juvenile degenerate, whatever, I am recently single and I used to always have a lot of girls around but I am taking some time off from that one and this whole cooking instead of Diner bit is new to me. Sorry to those who are offended)
So I typed into Google this EXACT statement;
“I have Salmon Lemon and Dill what can I make?”
In the hopes of getting a recipe or some Answers.com quick bit. Instead I got a picture of this REALLY yummy looking lemon covered salmon popping up first link on Google.
I code Apps for phones, and I always say to myself I am going to make a better app for bachelors that can find recipes based on limited ingredients. I guess google sort of beat me to the punch on that by making your blog pop up for that question.
Usually when I look up recipes I can’t seem to pick one, they always talk about the INGREDIENTS and how succulent they are. For an unseasoned cook, like we’re talking to a guy who burns pasta, and thinks getting the right amount of cinnamon in my oatmeal is an accomplishment. When I figured out how to use two frying pans to flip pancakes because I can’t seem to do it with a spatula, I felt like King Leonidis of Sparta from 300 kicking that messenger into a well. I adapted and overcame!
So I can’t get excited about ingredients because I have never sampled them randomly as separate elements, I just taste them all put together in most cases, so I can’t get that visual memory and sensory satisfaction from reading a descriptive on ingredients. I CAN however fall in love with your narrative.
The enviable husband with this Amazing wife that remembered his desire for some Salmon and digs up an amazing recipe from memory that her whole family loves. Describing the happiness the kids had, and that little bit of parental satisfaction that every mom loves when her kids have been forced to not only eat something they said they didn’t like, but their words as well when they ask for seconds. Go mom, and of then the fact that husband enjoyed it to and not a bite was left. The part about Salmon being on the menu more often is exactly the same thing I think every time I eat good salmon. I eat it one out of every 10-15 meat servings. But I NEVER say that about Chicken, or Lamb, or Turkey, or liver….. but almost EVERY time with Salmon. It is so healthy, and so fulfilling.
Thanks for rescuing this hopeless man-child from his own ignorance! Nothing but respect and admiration! Looking forward to more google results popping up for lists of ingredients and a desperate cry for help.
-Adam Sand
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