Best Dijon Dill Salmon Recipes

MY ENGLISH FRIEND MAGGIE'S FAVORITE SIMPLE SUPPER: POACHED SALMON WITH DIJON DILL SAUCE, CUCUMBER AND DARK BREAD, NEW POTATOES WITH MINT

Steps:

• Place potatoes in a pot and cover with water. Cover pot and bring water to a boil. Add a generous amount of coarse salt to the water, a few healthy pinches. Reduce heat to medium and boil covered until tender, about 12 minutes.
• Place salmon fillets in a large deep skillet or divide between 2 skillets if you do not have a pan large enough to accommodate all 8 portions. The additional portions will provide the cooked salmon for salmon cakes on another night. Pour wine and water into the pan so that just the very top of the salmon is exposed. Add a bay leaf and a bouquet of a few sprigs each fresh tarragon, dill and parsley to the pan and set it down into the liquid. Place the pan or pans over high heat and bring the liquid to a boil. Reduce heat to medium low and cover the pan. Poach salmon for 10 minutes or, until fish is firm and opaque.
• Drain your potatoes and return them to the hot pot. Add butter to the pot and turn potatoes to coat them lightly in the butter. Sprinkle the mint and sugar over the potatoes.
• Combine sour cream with Dijon mustard and chopped herbs in a small bowl.
• Remove salmon from the cooking liquid with a thin spatula. Reserve 3 portions of the salmon and place in the refrigerator or freeze for salmon cakes meal.
• To serve, place a piece of salmon on a plate and garnish with sauce. Serve pumpernickel squares, watercress and sliced cucumber along side the fish. Add minted red potatoes to the plate and serve.

SALMON WITH DIJON DILL SHALLOT SAUCE

Steps:

• Season salmon with 1/4 t. salt and place on broiler pan (I line my pan with nonstick aluminum foil). Broil salmon on high for about 10 minutes, until cooked throughout.
• While salmon cooks, put oil and 1 T. of butter in saucepan and heat over medium-high heat until butter melts. Add shallot and cook for about 1 minute, until soft and opaque. Pour in wine and reduce by half, 3-4 minutes.
• Turn heat down heat to low and stir in mustard, dill, pepper, and the remaining salt. Whisk until well combined. Remove from heat and add butter in pieces to the sauce until melted and blended inches.
• Place the salmon on serving platter and spoon the sauce over the top. Garnish with dill and cucumber, if desired.

HONEY-DIJON- DILL SALMON MARINADE

Steps:

• Mix Olive oil, honey, Dijon mustard and garlic together.
• Sprinkle dill on the front and back of the salmon filets.
• Marinate the dill-sprinkled salmon for at least 2 hours, turning occasionally.
• Preheat oven to 350.
• Cook marinated salmon for 12-20 minutes, once again depending on the size of the filets, watch carefully.

CHARDONNAY POACHED SALMON WITH DILL DIJON WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F.
• Put the Chardonnay, water, lemon, peppercorns, juniper berries, bay leaves, basil and 2 fennel fronds into a large saucepan. Place the pan over high heat and bring the liquid to a boil. Reduce the heat to low and let the liquid simmer for 10 minutes. Remove from the heat, discard the fennel and basil and let cool.
• Put the salmon into the foil pan and top with the remaining fennel frond. Pour the poaching liquid over the salmon. Cover the pan with foil and seal it tightly. Place the pan into the preheated oven for 20 minutes. Remove the foil halfway through the cooking process and baste the salmon. Reseal and finish poaching. Remove the pan from the oven, remove the foil and brush the top of the salmon with the poaching liquid to remove any white bits.
• When the pan is cool enough to handle place it over your sink. With a sharp knife, make a few punctures in the bottom of the pan to let the poaching liquid drain. Place the pan directly into the second pan to prevent dripping. Brush the salmon with olive oil, cover with foil and refrigerate overnight.
• To serve, cut the end off the foil pan and, with a spatula, slide the salmon onto a platter. Fan the lemon slices out along the top and garnish the sides with the dill. Serve with Dill Dijon whipped cream on the side.
• Pour the heavy cream into a large bowl and, using an electric mixer on high, beat until soft peaks form. Add the mustard and continue to beat on medium for 1 minute. Fold in the dill and season with salt and pepper, to taste.
• Transfer to a decorative bowl for serving.

BAKED SALMON WITH DIJON DILL SAUCE

Steps:

• Preheat oven to 350. Oil rimmed baking pan. Place salmon on pan, skin side down. Season with salt, lemon pepper and dill. Bake 10-15 minutes depending on thickness. Combine sour cream and mustard; whisk well. Stir in lemon pepper and dill to taste.

SALMON WITH DIJON DILL SAUCE

Steps:

• Set broiler on high.
• Place the salmon on a foil-lined broiler pan and season with 1 /4 teaspoon of the salt.
• Broil until the salmon is the same color throughout and flakes easily, 7 to 10 minutes, depending on thickness.
• Meanwhile, in a medium saucepan, over medium-high heat, heat the oil and 1 tablespoon of butter until it melts.
• Add the shallot and cook until softened, about 1 minute.
• Add the wine and cook until REDUCED BY HALF, about 3 minutes.
• Reduce heat to low and whisk in the mustard, dill, pepper and the remaining salt.
• Remove from heat.
• Cut remaining butter into pieces, add to the sauce, and whisk until incorporated.
• Place salmon on individual plates, spoon the sauce over the top, and sprinkle with additional dill.
• Serve with the cucumber, if desired.

SALMON CAKES WITH LEMON, DILL, AND HOMEMADE DIJON MAYONNAISE

Steps:

• Combine egg yolk, Dijon mustard, and lemon juice in a blender. Blend on high, leaving the lid partially open, until smooth. With motor running, slowly pour in oil in a thin stream; blend until combined. Season to taste with salt and more lemon juice, if desired. Set aside 1/3 cup for salmon cakes. Stir dill into remaining mayonnaise. Place in small bowl; cover and chill. Salmon Cakes Preheat oven to 400°. Brush salmon with oil. Place salmon in an 8x8" baking dish and bake until flesh is just opaque, about 12 minutes; let cool. DO AHEAD: Salmon can be cooked 1 day ahead. Wrap in plastic and keep chilled. Place potatoes in a medium saucepan; add water to cover by 2 inches and season with salt. Bring to a boil over high heat; reduce heat and simmer until potatoes can be easily pierced to the center with the tip of a knife, 5-10 minutes. Drain potatoes and pass through ricer into a large bowl; set aside. Remove any bones and skin from cooked salmon and discard; place flesh in a medium bowl. Using a fork, gently pull apart fish into large flakes. Line a baking sheet with parchment paper; set aside. Lightly beat egg and egg yolk in a small bowl to blend. Stir egg mixture, dill, scallions, lemon zest, and 1 tsp. salt into reserved potato purée until just combined. Fold in reserved 1/3 cup Dijon mayonnaise and flaked fish. Season to taste with salt and black pepper or red pepper flakes, if desired. Using a 1/3-cup measuring cup, scoop mounds of batter onto prepared baking sheet. Cover loosely with plastic wrap and chill for at least 1 hour and up to 4 hours. Heat a large skillet or a griddle over medium-low heat; coat surface with 1 Tbsp. oil. Shape salmon cakes into 1/2-inch-thick rounds. Working in batches, wiping skillet clean after each batch, and coating skillet with 1 Tbsp. oil each time, cook salmon cakes, gently flipping with a flat spatula halfway through, until lightly browned, about 5 minutes per side. Serve with remaining Dijon mayonnaise alongside.

LISA'S AIR FRIED SALMON WITH DIJON DILL SAUCE

Steps:

• 1. In a small bowl mix together all ingredient except for salmon.
• 2. Arrange your Salmon in your Air firer basket, making sure they don't over lap. I can fit 5 in mine easily
• 3. Brush sauce all over salmon to coat. Set your fried to 350 and adjust the time for 12 min . Plate and Enjoy

SMOKED SALMON RAVIOLI WITH LEMON DIJON CREAM, RED ONIONS, DILL AND CAPERS RECIPE

Steps:

• Puree the smoked salmon and cream cheese in a food processor until smooth. Season with salt and pepper. Place a large spoonful of the mixture on the center of each pasta square. Moisten your fingers and rub around the edges of the pasta until it is slightly sticky. Fold over the square to form a triangle. With your fingers, force out any air pockets and press the filling into an even layer, leaving a 1" border. Pinch the edges tightly together to seal the raviolis. Let the raviolis dry for several hours to strengthen the seal; sprinkle them with semolina flour or cornmeal and rest on wax paper in an airtight container. Heat a medium saucepan over medium-high heat. Add the butter and red onions and sauté them until the onions are softened. Stir in the lemon juice, the mustards and cream. Continue simmering until the mixture is reduced by half. Season it with salt and pepper. While the sauce reduces, bring a large pot of water to a gentle rolling boil. Season it heavily with salt; it should taste pleasantly salty. Add the raviolis and cook until the pasta is just done and the contents are heated through, about 5 minutes. Remove the raviolis with a strainer and drain them well. Pour a quarter of the sauce into each of 4 heated shallow pasta bowls. Place two of the raviolis in the sauce with one overlapping the other. Top with a capers and fresh dill sprigs.

SALMON WITH DIJON DILL SAUCE

Steps:

• Set broiler on high. Place the salmon on a foil-lined broiler pan and season with 1/4 teaspoon of the salt. Broil until the salmon is the same color throughout and flakes easily, 7 to 10 minutes, depending on thickness. Meanwhile, in a medium saucepan, over medium-high heat, heat the oil and 1 tablespoon of the butter until it melts. Add the shallot and cook until softened, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Reduce heat to low and whisk in the mustard, dill, pepper, and the remaining salt. Remove from heat. Cut the remaining butter into pieces, add to the sauce, and whisk until incorporated. Place the salmon on individual plates, spoon the sauce over the top, and sprinkle with additional dill. Serve with the cucumber (if desired).

SALMON WITH DIJON DILL SAUCE

Steps:

• Broil salmon 7-10 minutes.
• Heat oil and 1 tablespoons of butter in saucepan until melted.
• Add shallot, cook until softened (about 1 minute).
• Add wine. Cook 3 minutes.
• Wisk in Dijon, dill, salt and pepper.
• Add remaining butter to sauce.
• Pour desired amount of sauce over salmon and enjoy!
• (great with a side of cucumber!).

DIJON DILL SALMON

Steps:

• v Combine wine, mustard and dill in small bowl. v Sprinkle fillets with a little pepper and place them in a single layer in a dish to marinate. v Pour the wine mixture over the fillets and marinate in the refrigerator for at least 30 minutes. v Lightly coat 9-10" sauté pan with oil and heat for 1 minute over medium high heat until pan is nice and hot. v Using a slotted spatula, transfer the salmon to the pan and sear about 2 minutes on each side. v Add the wine mixture to the pan and simmer 3-4 minutes or until fish reaches desired doneness. The cooking time will depend on the thickness of the fish. Do not overcook. Fish will continue to cook once it is removed from skillet. v Remove fish from pan and spoon a little of the sauce on each fillet. NOTE: Sauce will thicken and reduce slightly during cooking. Or, for the more adventurous cook, try deglazing the pan. It really thickens the sauce and adds a bit more flavor! To do this, cook sauce down another 1-2 minutes after removing the fish. Pour ¼ cup additional wine into the pan and cook, scraping up any bits of yummy fish. Cook, bubbling, till thick, then pour over fillets.