Spiced Salmon with Creamy Dill Sauce
- Appetizers
- Fish
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- Shabbat
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Ingredients:
2 lb. Salmon Fillet
1 tablespoon olive oil
1/4 tsp black pepper (or 1/2 tsp. montreal steak seasoning)
1/2 tsp. salt
1/4 tsp. garlic
1/4 tsp paprika
Dill Sauce:
1/2 cup light mayonnaise
1 T freshly chopped dill (or 2 cubes frozen dill)
1/2 tsp pepper
1/4 tsp salt
1 tablespoon lemon juice
Directions:
Place salmon, skin side down, on a baking sheet covered with parchment paper. Drizzle olive oil over salmon. Season with spices, making sure to rub it in. Place in oven on 450′ for about 12 to 18 minutes, until salmon is cooked through and flakes easily. Prepare dill sauce by combining ingredients. Serve over salmon or on the side.
~ Recipe submitted by Nina Safar
9 thoughts on “Spiced Salmon with Creamy Dill Sauce”
Thanks for sharing this recipe. I made it for my family for Shavous and we all loved it! It is absolutely delicious. Cannot wait to make it again!
So glad you and your family liked it! It’s also a favorite in my house.
What is a “cube” of dill?
Hi Steven! I updated the recipe to reflect the amount used when it’s fresh dill, about 1 T chopped. The cubes are frozen which I use when I’m out of fresh.
Looks so yummy! Do you serve this hot or cold?
Tastes great both! Fresh from oven or from fridge served for lunch as room temperature.
Hi. How many days in advance can this salmon be made and left in the fridge?
Hi Esther! I personally like salmon fresh and serve it day of cooking and day after. Two days in fridge tops and then I just don’t like the taste as much.