Easy Dill Salmon

Salmon is a real treat in my house, especially this Easy Dill Salmon. This recipe is quick and easy enough that you could add it to your regular week day meals. It only takes a few minutes to prepare and about 15 minutes to cook so it will save you a lot of time in the kitchen. Serve with my Easy Tartar Sauce.

Make sure that you plan ahead and set the salmon portions out of the freezer to defrost for a few hours before you plan to cook. In my supermarket it is usually the best and easiest option to buy frozen, individually wrapped salmon. You could also use a salmon filet and just cut it into your own serving sizes. 

Jump to:

• Quick and Easy
• Ingredients
• Directions
• Storing and reheating
• Recipe

Quick and Easy

Clean up is so easy with this quick recipe. Simply roll the tinfoil up and throw away. Take care to fold the sides of the tinfoil toward the middle so none of the mess seeps out. 

I love fish but hate the odor, however this recipe does not smell up the whole house. By baking instead of frying you reduce a large amount of the fishy smell. You may want to crack a window and run your hood fan while cooking, but even of you don’t there is not a huge smell. In addition, tossing the tinfoil that you baked on makes the whole process less odoriferous and so easy.

Not only is salmon delicious but it is also super good for you. Salmon is full of omega-3 fatty acids which are good for your heart, eyes and skin. Serotonin increases after eating the fish which helps boost your nervous system and relieve stress. Packed with vitamin B, it increases brain function and memory. In addition the high protein gives you energy and helps keep you full longer.

Feel free to double the ingredients or increase the number of portions to feed your household. This is a nice enough dish that you could even serve it to guests, if you felt like sharing. I don’t recommend making extra to reheat later because fish tends to be best when it is cooked and eaten right away. 

Ingredients

You only need five simple ingredients to make this recipe. That's it. So straightforward.

The ingredients for the dill salmon are:

• Salmon portions
• Garlic Powder
• Dill Weed
• Salt
• Olive Oil

I like to use frozen boneless salmon portions that are individually packaged. But many times I use a whole salmon filet and slice the fish into serving sizes. I prefer it with the skin removed but the recipe is just as delicious with the skin left on. Skin or no-skin is let to your personal preference.

The dill tarter sauce is optional but so delicious with the fish you won't won't to skip this detail.

For the tarter sauce you will need:

• Dill relish
• Mayonaise
• Dill Weed
• Garlic Powder
• Yellow mustard

Directions

To make the easy dill salmon simply preheat your oven to 375º.  Cover a baking pan with tinfoil and place salmon portions on the pan. Sprinkle with garlic powder, dill and salt. Drizzle about a teaspoon of olive oil over each salmon cut. Then bake for about 15 minutes until fish is light pink and cooked completely through. If you like your salmon less done, cook 10-12 minutes. 

Serve this simple 5 ingredient salmon with my Easy Dill Tarter sauce on the side. While you are waiting for this to cook you can prepare a nice coleslaw salad or green salad. Add serving of steamed broccoli or petite green peas for a tasty way to round out the meal. 

Storing and reheating

I recommend eating this fish directly after cooking for the best flavor. If you do happen to have leftovers you can store in an airtight container in the fridge. Use within 3 or 4 days for best freshness.

Leftover salmon can be gently flaked with a fork, mix with mayonnaise or tarter sauce and and made into sandwiches. It is really delicious this way!

Or salmon steaks can be reheated in a skillet over medium heat. Add a bit of olive oil or water to the skillet so it will not stick and cover with a lid. Warm until heated all the way through, this will probably take about five or ten minutes.

Store the tarter sauce in a sealed container in the refrigerator for up to two weeks.

Recipe

You also might like my healthy beef stroganoff or rosemary garlic chicken medallions!

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