Best Creamy Dill Salmon Recipes

SALMON WITH CREAMY DILL SAUCE

Steps:

• Line a 15x10x1-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,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

SALMON WITH CREAMY DILL SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; grease the foil lightly.
• Place salmon fillet with skin side down on foil. Season salmon with lemon-pepper and onion salt; top with onion rings and lemon slices, dot with butter. Fold foil around salmon and seal tightly.
• Bake in preheated oven for 20 minutes. Unseal the foil and turn the oven's broiler on. Continue cooking the salmon under the broiler until the flesh flakes easily with a fork, 8 to 12 minutes.
• While the salmon bakes, stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt, and black pepper together in a bowl. Serve with the salmon.

SALMON FILLETS WITH CREAMY DILL

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.
• Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.

PASTA WITH CREAMY SMOKED SALMON AND DILL

Steps:

• Fill a large pot with water. Add sea salt to taste, and bring to a rolling boil. Stir in penne and return to a boil. Cook uncovered, stirring occasionally, until pasta is cooked through but still firm to the bite, about 11 minutes.
• Drain penne well, and reserve 1 cup of pasta cooking water.
• Return penne and reserved cup of pasta water to the empty pot and place over medium-low heat.
• Stir smoked salmon, cream cheese, dill, green onions, Dijon mustard, lemon zest, lemon juice, and black pepper into pasta until cream cheese is melted, 4 to 5 minutes.

CREAMY SCRAMBLED EGGS WITH DILL AND SMOKED SALMON

Steps:

• In a large bowl, beat eggs, cream. dill and salt.
• Melt butter in a large skillet over medium heat.
• Add green onions; cook 8 minutes, until softened.
• Pour in egg mixture; cook 3-4 minutes, stirring occasionally, until almost set.
• Mix in salmon, cook 1 more minute more or until eggs reach desire doneness.
• Serve and enjoy!

POACHED SALMON STEAKS WITH CREAMY DILL SAUCE

Steps:

• Bring 6 quarts water, 6 tablespoons lemon juice, lemon halves, 1 tablespoon salt, and the peppercorns to a boil in a large, wide pot. Reduce heat; let simmer.
• Season two salmon steaks with salt. Place one-quarter each of the fennel and onion and 2 sprigs each dill and parsley on a long sheet of parchment; top with salted steaks, one-quarter each fennel and onion, and 2 sprigs each dill and parsley. Fold parchment to make a packet. Repeat process to make another packet.
• With kitchen twine, tie one packet to a wire rack; place in pot. Cover; poach until cooked through, about 10 minutes.
• Use tongs and a spatula to transfer rack to a rimmed baking sheet. Carefully open packet. Remove skin and any brown fat; discard. Transfer fish to a platter, discarding vegetables; cover. Cook other packet. Reserve 1 tablespoon cooking liquid.
• Whisk mayonnaise, sour cream, 2 tablespoons lemon juice, and cooking liquid in a bowl. Stir in chopped dill and chives; season with salt and pepper. Garnish salmon with dill sprigs; serve with sauce.

SALMON, ASPARAGUS AND PASTA IN A CREAMY DILL SAUCE

Steps:

• Turn on your broiler and set your upper rack to the middle position. Let it preheat 5 minutes.
• Set 1 qt of water to boil in a medium pot.
• Take a 12" wide section of heavy duty foil and fold into thirds and then fold over the edges by 1/4"- this is what you will bake the salmon on (who doesn't like easy cleanup?). Spray the foil with a spritz of cooking spray, and season the salmon on both sides. Place on the foil and give the top of the salmon a spritz of cooking spray.
• Bake under the broiler- this should take about 6-8 minutes. When its done, remove from the oven and set it aside to rest.
• When your water comes to a boil, salt it and add the pasta. You will add in the asparagus during the last minute of cooking.
• To make the sauce, whisk together the first 9 ingredients of the sauce in a small saucepan and set over medium heat. Stir occasionally. When it has thickened and no longer has a starchy flavor, take off the heat.
• When the pasta and asparagus is done cooking, drain and return to the pan you cooked it inches Dice the salmon into bite sized pieces and add to the pasta.
• Just before adding the sauce to the pasta, stir in the lemon juice and light butter. Dump this into the pan with the pasta, asparagus and salmon, toss gently until the pasta is completely coated with sauce.
• Serve!

SALMON WITH CREAMY DILL SAUCE FROM SWANSON®

Steps:

• Season the fish with the salt and black pepper.
• Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the fish and cook for 3 minutes. Turn the fish over and cook for 1 minute. Remove the fish from the skillet. Wipe the skillet clean with a paper towel.
• Heat the remaining oil in the skillet over medium-high heat. Add the shallots and garlic and cook and stir for 3 minutes or until tender.
• Stir in the wine and cook for 3 minutes or until the wine is almost evaporated. Stir in the stock and heavy cream and heat to a boil. Reduce heat to medium. Cook for 15 minutes or until the mixture is reduced to about 3/4 cup, stirring often. Stir in the dill.
• Return the fish to the skillet. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork.

SALMON COBB SALAD IN CREAMY DILL DRESSING

Steps:

• Arrange lettuce on a platter. Top with salmon, bacon, carrots, bell pepper, red onion, capers, eggs, and gorgonzola.
• In a small bowl, whisk together sour cream, buttermilk, Dijon, and dill. Season, to taste, with salt and pepper. Pour dressing over salad and serve.

GRILLED SALMON WITH CREAMY DILL SAUCE

Steps:

• Sauce: Mix sour cream and mayonaise together well. Stir in dill and lemon juice. Refrigerate until ready to serve. Salmon: Remove all bones from salmon fillets and trim off thin ends of the fish. Rub about 1 tsp of olive oil on each fillet and season with salt and pepper to taste. Place fillets on a preheated grill over high heat flesh side down. Cook for about 7 minutes or until fish lifts easily off of the grill. Flip salmon. Cook with skin side down for an additional 4 minutes. Using a fish spatula, gently slide the spatula between the skin and the flesh and plate. Serve with dill sauce and gilled aspargus.

CREAMY SMOKED SALMON AND DILL TART

Steps:

• Generously butter 9 1/2-inch-diameter deep -dish pie plate. Place 1 phyllo sheet on work surface (cover remaining pieces with plastic wrap, then with clean damp towel.) Brush phyllo sheet with butter and fold in half lengthwise. Brush folded surface with butter. Cut in half crosswise. Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering bottom and letting pastry overhang 1 section of edge by 1/2 inch. Brush top of phyllo in pie plate with butter. Place second phyllo rectangle in pie plate, covering bottom and letting pastry overhang another section of edge by 1/2 inch; brush with butter. Repeat process with remaining 4 phyllo sheets, making certain entire surface of edge is covered to form crust. Fold overhang under to form crust edge flush with edge of pie plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half and half, cream, salmon, onions and chopped dill. Season to taste with salt and pepper. Pour into prepared crust. Bake until center is set, about 50 minutes. Transfer to rack. Cool Garnish with dill sprigs and serve slightly warm or at room temperature.

CREAMY DILL SALMON STEAKS

Steps:

• In a large skillet, saute the onions in butter. Add the soup, cream, wine or broth and dill. Place salmon steaks on top. Cover and simmer for 15 minutes or until fish flakes easily with a fork.

SALMON WITH CREAMY LIME- DILL SAUCE

Steps:

• Spray broiler pan with cooking spray. Place salmon in the pan, skin side down.
• In a small bowl, combine 1/2 the mustard with 1 tablespoon dill and spread on the salmon.
• Broil salmon for 10 to 12 minutes until just opaque in middle.
• In another small bowl, combine remaining ingredients until creamy; pour over fish.

POTATO AND SMOKED SALMON PANCAKES WITH CREAMY DILL SAUCE

Steps:

• In large bowl, beat egg, 1/2 cup milk and 2 tablespoons of the yogurt. Stir in flour to make a thin batter.
• Shred potatoes and onion into batter. Stir in salmon.
• In 10- to 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Using 1/4-cup measuring cup, scoop batter into skillet to make each pancake. Gently press down on top of each pancake with pancake turner to flatten. Cook 2 minutes on each side or until pancakes are golden brown and crispy. Add remaining tablespoon oil as needed.
• To make sauce, stir together remaining yogurt, 1 tablespoon milk and the dill. Season to taste with black pepper. Serve sauce with pancakes.

SALMON TAGLIATELLE WITH CREAMY LEMON DILL SAUCE RECIPE - (4.3/5)

Steps:

• 1. To make tagliatelle, mix '00' flour and semolina together and tip them onto a working surface. Form a well in the middle and crack in the eggs. Using a fork, beat the eggs and gradually incorporate the flour from the sides of the well. When a lumpy dough starts to form, it's time to get your hands working. 2. Knead the dough by pulling it away from you and rolling it back. Repeat until the flour is absorbed. Next, using the press-fold-turn action, knead the dough till elastic and smooth. Form into a ball and cover with plastic wrap. Leave it to rest for 30 minutes. 3. Divide the rested dough into 4 sections with a scraper and keep 3 sections covered with a plastic wrap. Flatten one section with your fingers and roll the dough through the pasta machine by starting with the widest setting. Fold the dough into half and run it through the machine a few more times. Subsequently, click a setting down and run the dough through until you reach your desired thickness. Flouring the pasta sheet periodically will prevent it from getting too sticky and make it easier to handle. The dough thickness for this recipe is No. 6 on our Ampia 150. Lastly, pass the pasta sheet through the tagliatelle attachment. Flour pasta to prevent strands from sticking and cover them with a plastic wrap before cooking. To cook pasta, season water with salt (3 liters of water + 1 tbsp of salt). When the water is boiling, add in pasta and cook for 4 to 5 minutes or till al dente. 4. While the pasta is cooking, make the sauce. Heat oil in a pan and fry the salmon for 1 to 2 minutes each side till crisp on the outside and pink on the inside. Remove from pan and cut into 2cm cubes. In the same pan, add in crushed garlic and cook till aromatic. Stir in cream, chopped dill and mustard. Bring to a boil, then reduce heat to a simmer for 5 minutes. When the sauce is thickened, season with salt and black pepper to taste. Next, add in lemon juice, salmon cubes and its juices. Cook for another 1 minute and gently toss pasta in the sauce to coat. Serve with salmon roe and shaved Parmesan.

EASY LOW-FAT CREAMY DILL SALMON

Steps:

• Lay salmon filet on large piece of tin foil (shiny side of foil facing up).
• Sprinkle salmon with lemon juice.
• Spread enough mayo over salmon to cover the filet.
• Season with salt and pepper.
• Season with enough dill to cover the filet.
• Make a "tent" around the salmon with the foil.
• BBQ on medium heat until salmon is cooked to your liking.

SALMON WITH CREAMY DILL SAUCE

Steps:

• 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,
• 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.
• Combine the sauce ingredients until smooth. Serve with salmon. Yield: 6 servings.

ALDER PLANKED BRINED SALMON WITH CREAMY DILL-CHIVE SAUCE

Steps:

• In medium bowl, combine brine ingredients and stir until salt dissolves. Set aside. Remove any pin bones from salmon. Place fish, skin side up, in a shallow, rectangular glass or stainless steel marinating dish. Pour brine over fish to completely cover. Refrigerate 2 to 3 hours. Remove salmon from brine; rinse and pat dry with paper towels. Prepare plank according to instructions. Place salmon on the plank in the barbecue, close the lid, and cook to an internal temperature of 125°F or approximately 15 to 18 minutes. The salmon will be properly cooked when it takes on a bronzed finish from salmon fat rising to the surface and its center is a light red when probed with a fork. Note that the salmon will naturally continue cooking on the plank when it's removed from the grill, so remove it sooner that you might than when cooking fish in the oven. To prepare Dill-Chive Sauce, combine all ingredients in small bowl and blend thoroughly. If desired, thin sauce with cold water. Cover sauce and refrigerate until ready to serve.

SMOKED SALMON AND CREAMY SCRAMBLED EGGS WITH DILL

Steps:

• In a large bowl, beat eggs, cream, dill, and salt. Melt butter in a large skillet over medium heat. Add green onions; cook 8 minutes, until softened. Pour in egg mixture; cook 3-4 minutes, stirring occasionally, until almost set. Mix in salmon, cook 1 minute more or until eggs reach desired doneness. Transfer to warmed plates.

CREAMY DILL SALMON

Steps:

• Heat broiler.
• Place fish on foil-covered baking sheet sprayed with cooking spray. Broil, 4 inches from heat, 4 min. Meanwhile, mix mayo and dill weed until blended.
• Remove fish from broiler. Spread with mayo mixture; sprinkle with cheese.
• Broil 2 to 4 min. or until topping is golden brown and fish flakes easily with fork. Serve with lemon wedges.