BAKED SALMON LEMON DILL RECIPES

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PERFECTLY BAKED SALMON WITH LEMON AND DILL



Perfectly Baked Salmon with Lemon and Dill image

The trick to perfectly baked salmon is to gently bake the fish in a little liquid — such as wine, stock, or water. Then cover the dish and bake until just cooked through. You could call this oven poached salmon. It’s practically no-fail. If your fish is quite thick, expect that the cooking time will be a few minutes longer than what we share below.

Provided by Adam and Joanne Gallagher

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield Makes 4 Servings

Number Of Ingredients 5

One 1 1/2-pound salmon fillet, or two 12-ounce fillets, preferably wild-caught
1 tablespoon olive oil
Salt and fresh ground black pepper
1 lemon, cut into slices 3 to 4 sprigs of fresh dill, plus more for serving
1/2 cup dry white wine, such as Sauvignon blanc (substitute: fish stock, chicken stock, or water)

Steps:

  • Heat oven to 325 degrees F.
  • Lightly oil and season both sides of the salmon with salt and pepper.
  • Arrange lemon slices and fresh herbs on the bottom of a baking dish large enough to fit the salmon, and then place the salmon, skin-side down, onto the bed of lemon and herbs.
  • Pour wine (or stock) into the baking dish, and then cover with aluminum foil. Bake the salmon until the fish flakes and white bubbles of protein appear on the surface, 12 to 30 minutes, depending on the thickness of the fillets. Check the salmon after 10 minutes to see its progress.
  • Checking the temperature of the salmon using an internal thermometer is the best way to prevent overcooking. You want the thickest part of the salmon to read 125 degrees F. Take the salmon out of the oven and loosely cover with foil for 5 minutes (the fish will continue to cook during this time). Serve, scattered with chopped fresh herbs on top.

Nutrition Facts : ServingSize 6 ounces, Calories 300, ProteinContent 37 g, CarbohydrateContent 1 g, FiberContent 0 g, SugarContent 0 g, FatContent 13 g, SaturatedFatContent 2 g, CholesterolContent 91 mg

BAKED SALMON | FISH RECIPES | JAMIE OLIVER RECIPES



Baked Salmon | Fish Recipes | Jamie Oliver Recipes image

This simple salmon recipe is so delicious, incredibly easy and great for feeding a crowd.

Total Time 25 minutes

Yield 8

Number Of Ingredients 6

3 kg whole salmon from sustainable sources, ask your fishmonger, scaled, filleted and pin-boned, or use 2x1.2kg sides of salmon fillet
8 sprigs fresh rosemary
extra virgin olive oil
500 g fat free natural yoghurt
1 bunch fresh dill chopped
1 lemon juice and zest of

Steps:

    1. This is an easy way of cooking whole salmon fillets. It’s simple to serve and just as good cold as it is hot. If you’re not sure how to prepare the fish, get your fishmonger to do it for you. I’ve cooked it on a wooden plank in my outdoor wood-fired oven, but you can cook it in a large roasting tray in the oven.
    2. Preheat the oven to 200ºC/400ºF/gas 6. Place the salmon fillets skin-side down in a large clean roasting tray – cut each in half if they don’t fit. Lay the rosemary on top and drizzle with olive oil. Gently rub the oil and rosemary all over the fish, and season. Bake for 20 minutes or until just cooked. (Alternatively, place on a clean smooth wooden plank and cook in an outdoor wood-fired oven for 20 minutes.)
    3. Meanwhile, mix the yoghurt and dill with the grated zest of the lemon, a few drops of juice and season. Cut portions of salmon off the skin and serve with the Italian farro salad.

Nutrition Facts : Calories 586 calories, FatContent 33.9 g fat, SaturatedFatContent 5.8 g saturated fat, ProteinContent 64.5 g protein, CarbohydrateContent 5.5 g carbohydrate, SugarContent 5.4 g sugar, SodiumContent 0.7 g salt, FiberContent 0.1 g fibre

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