Salmon with Creamy Dill Sauce

Hate salmon? We hate to say it, but you are wrong. I made this for my mom while she visited and she swore off salmon. It was either dry, not done enough, too chewy, etc. etc. She ate it, she loved it, and she wanted the recipe. I think that says more than enough about how Taste of Home kicked salmons butt.


In all seriousness, this recipe is out of this world. The dill sauce, which can be made ahead the night before or kept in the refrigerator to serve with leftovers, is phenomenal. Being sure to taste test after mixing the ingredients for the dill sauce is important so that if you want, you can adjust the seasoning. The salmon takes care of itself because it steams in a lemon onion bath so it stays juicy and then all you need to do is finish it off on the broiler. Easy, right?


TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings
      • 1 salmon fillet (about 2 pounds)
      • 1 to 1-1/2 teaspoons lemon-pepper seasoning
      • 1 teaspoon onion salt
      • 1 small onion, sliced and separated into rings
      • 6 lemon slices
      • 1/4 cup butter, cubed

Dill Sauce

      • 1/3 cup sour cream
      • 1/3 cup mayonnaise
      • 1 tablespoon finely chopped onion
      • 1 teaspoon lemon juice
      • 1 teaspoon prepared horseradish
      • 3/4 teaspoon dill weed
      • 1/4 teaspoon garlic salt
      • Pepper to taste


  1. 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. Dot with butter. Fold foil around salmon; seal tightly,
  2. Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.
  3. Combine the sauce ingredients until smooth. Serve with salmon.

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