Best Lemon Dill Sauce Recipes

GRILLED SALMON WITH LEMON-DILL SAUCE

Steps:

• 1.Spray a grill grate with cooking spray or brush with oil.
• 2.Heat a gas or charcoal grill.
• 3.Brush the top of the salmon with the olive oil; sprinkle with the salt and pepper.
• 4.Grill over medium heat, skin side up, for 3 minutes.
• 5.Using a broad spatula, turn the fish over; grill for 5 to 7 minutes or until the salmon flakes easily with a fork.
• 6.Meanwhile, in a medium bowl, mix all of the remaining ingredients. Serve the sauce over salmon.

LEMON DILL SAUCE

Steps:

• In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• about 2/3 cup

PAN-SEARED SALMON WITH LEMON-DILL YOGURT SAUCE

Steps:

• In a medium bowl combine the yogurt, dill, lemon zest, and olive oil. Mix well and set aside.
• In a large saute pan, melt butter and sear salmon fillets on medium-high heat, flesh side down, for about 3 minutes. Turn the fillets over and cook for about 3 more minutes. Place fish on a warm serving plate.
• Heat canola oil; saute garlic until fragrant. Add vegetables; saute until heated through. Season with salt and pepper to taste
• To serve, arrange vegetables around fish fillets and spoon yogurt sauce over fish. Serve warm.

GRILLED SALMON WITH LEMON DILL SAUCE

Steps:

• Heat gas or charcoal grill. In small bowl, mix all marinade ingredients except salmon.
• In 8-inch square (2-quart) glass baking dish, arrange salmon pieces skin side up in single layer. Pour marinade over salmon; turn to coat. Cover with plastic wrap; refrigerate 20 minutes.
• Heat gas or charcoal grill. Brush grill rack with oil. Remove salmon from marinade; discard marinade. Place skin side down on grill over medium heat. Cover grill; cook 10 to 15 minutes or until salmon flakes easily with fork.
• Meanwhile, in small bowl, mix sauce ingredients. Serve with salmon.

LEMON DILL SALMON WITH GARLIC, WHITE WINE, AND BUTTER SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Mix butter, white wine, lemon juice, and garlic together in a small bowl.
• Pour a small amount of the butter mixture into an 8x8-inch baking pan until bottom is evenly coated; cover with a thin layer of dill. Place salmon, skin side down, into the baking pan. Sprinkle with remaining dill; pour remaining butter mixture over salmon. Cover tightly with aluminum foil.
• Bake in preheated oven until fish flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with almonds before serving.

SALMON PATTIES WITH LEMON-DILL SAUCE

Steps:

• In a small bowl, mix the first seven ingredients. Refrigerate until serving., Preheat oven to 350°. Sprinkle salmon with salt and pepper. Bake until fish just begins to flake easily with a fork, 6-8 minutes. Cool slightly; remove skin if necessary. In a small bowl, combine eggs, bread crumbs, green onions, garlic and salt. Flake salmon; add to bread crumb mixture, mixing thoroughly. Shape into twelve 2-1/2-in. patties. Refrigerate, covered, 30 minutes., In a large skillet, heat oil over medium-high heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side. Serve with dipping sauce.

LEMON-DILL SAUCE

Steps:

• Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more. Remove pan from heat. Stir in dill. Season to taste with salt and pepper.

SALMON IN LEMON-DILL SAUCE

Steps:

• Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season with dill weed and lemon pepper. Cover, and allow to stand 10 to 15 minutes.
• Heat 2 tablespoons butter in a saucepan over medium heat, and saute shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in cream and milk. Season with dill, parsley, thyme, salt, and white pepper. Cook and stir until thickened. Whisk in 1/4 cup butter. Set aside and keep warm.
• Heat remaining 1/4 cup butter in a skillet over medium heat. Place salmon in the skillet, skin side up, and cook 1 to 2 minutes, until seared. Set salmon aside. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve with the sauce.

BROILED SALMON WITH LEMON-DILL SAUCE

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil.
• Sprinkle pepper on both sides of salmon steaks. Place on the prepared baking pan.
• Broil salmon under the preheated broiler until it flakes easily with a fork, 3 to 5 minutes per side.
• While salmon is cooking, stir mayonnaise, lemon juice, Dijon, and dill together in a small bowl until a smooth sauce is achieved.
• Portion salmon steaks on a plate, spoon sauce over top, and garnish with lemon wedges.

POACHED SALMON WITH LEMON DILL SAUCE

Steps:

• Rinse salmon and pat dry.
• Combine chicken broth, onion, parsley, lemon, salt, and pepper in a large skillet. Bring to a boil. Add salmon to the skillet in a single layer. Bring back to a boil. Reduce heat, cover, and simmer until salmon flakes easily with a fork, 5 to 10 minutes. Remove salmon from the skillet and keep warm.
• Strain cooking liquid and reserve 2 cups.
• Melt butter in a small saucepan over medium heat. Whisk in flour, dill, sugar, and salt. Cook until bubbling, about 1 minute. Add reserved cooking liquid. Cook, whisking constantly, until sauce begins to thicken.
• Slowly stir 1/2 cup sauce into the egg yolks. Pour back into the saucepan. Cook, stirring constantly, until thick, 1 to 2 minutes. Do not boil. Stir in lemon juice. Spoon sauce over salmon. Serve remaining sauce alongside.

PAULA DEEN'S CRAB CAKES WITH LEMON-DILL SAUCE

Steps:

• To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled.
• The sauce will thicken as it chills.
• To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat.
• Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes.
• Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well.
• Gently fold in the crabmeat.
• Form the mixture into 8 patties, about 1/2-inch thick.
• In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan.
• Pat this topping onto both sides of the patties.
• Refrigerate until firm, about 2 hours.
• Using a skillet, combine the oil and remaining 2 tablespoons of butter.
• Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown.
• These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.
• To serve, spoon a dollop of the lemon dill sauce along side each crab cake.
• **Cook time doesn't include refrigeration of the crab cakes for approximately 2 hours to let them firm up.

LEMON DILL SAUCE

Steps:

• Mix all.
• I am genorous with the salt and pepper.
• Can serve immediately, or chill to let the flavors go through the sauce.

SALMON WITH DILL SAUCE & LEMON RISOTTO

Steps:

• In a small bowl, mix sauce ingredients. Refrigerate, covered, until serving., In a small saucepan, bring broth to a simmer; keep hot. In a large saucepan, heat oil over medium heat. Add shallot; cook and stir until tender, 1-2 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes., Stir in 1/2 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Remove from heat; stir in lemon zest and pepper., Meanwhile, sprinkle fillets with salt and pepper. In a large skillet, heat oil over medium heat. Add fillets; cook until fish just begins to flake easily with a fork, 6-8 minutes on each side. Serve with sauce and risotto.

CAPELLINI WITH SALMON AND LEMON-DILL-VODKA SAUCE

Steps:

• Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 1/2 cup sauce, then add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes.
• While fish is heating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Return pasta to pot, then toss with reserved sauce and cooking water. Serve pasta immediately with fish and sauce spooned over the top.

BAKED SEA BASS WITH WALNUT-BREADCRUMB CRUST AND LEMON-DILL SAUCE

Steps:

• Preheat oven to 350°F. Butter 13 x 9 x 2- inch baking pan. Arrange fillets in prepared pan. Sprinkle with salt and pepper. Mix breadcrumbs and walnuts in processor. Using on/off turns, process until nuts are finely chopped. Transfer to bowl. Mix in butter, horseradish and mustard. Stir in cheese and parsley. Gently press crumb mixture onto fillets. Drizzle 1 teaspoon olive oil over each. Bake until fillets are cooked through, about 15 minutes.
• Preheat broiler. Broil fish until crust is golden, watching closely to avoid burning, about 2 minutes. Transfer to plates. Serve fish with Lemon-Dill Sauce.

LEMON-DILL SAUCE FOR FISH

Steps:

• In a glass bowl whisk all ingredients together until well blended, adjusting all amounts to taste.
• Cover and refrigerate for a minimum of 2 hours or up to 24 hours before serving.

STUFFED CHICKEN BREASTS WITH LEMON-DILL SAUCE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper-towel lined plate to drain, leaving bacon grease in the skillet. Chop bacon when cool enough to handle. Add shallot to bacon grease in the skillet and cook over medium-low heat until caramelized, 5 to 10 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Coat a glass casserole dish with cooking spray.
• Place the tip of a sharp knife 1 inch from the top of a chicken breast. Cut a shallow slice lengthwise down the center, stopping 1 inch from the bottom. Cut shallow slices horizontally across the top and bottom of the slice. Repeat with remaining chicken breasts.
• Combine chopped bacon, caramelized shallot, ricotta cheese, and garlic powder in a small bowl. Stuff each chicken breast with 2 to 3 tablespoons of the ricotta mixture and place in the prepared casserole dish.
• Cook in the preheated oven for 25 minutes.
• Meanwhile, melt butter in a saucepan over medium-high heat. Add flour and whisk to create a roux. Slowly pour in chicken broth, stirring constantly until smooth. Add in cream, lemon juice, white wine, and dill. Cook, stirring continuously, until slightly thickened, about 5 minutes.
• Remove chicken from the oven. Pour sauce over chicken breasts, return to the oven, and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes.
• Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil chicken until slightly golden, about 3 minutes.

LEMON DILL SAUCE FOR SALMON

Steps:

• Heat cream cheese and lemon juice in a saucepan over medium heat and whisk until smooth. Slowly whisk in milk until incorporated and continue to heat until warmed through. Season with dill, salt, and pepper.

TUNA PATTIES WITH LEMON-DILL SAUCE

Steps:

• 1. Make the Lemon-Dill Sauce first by just mixing the ingredients together and keep in the fridge until needed. Double recipe if you like a good amount, like me.
• 2. Beat the eggs and mix the lemon juice in a medium bowl. Stir in the Parmesan cheese and the 3/4 cup bread crumbs. Fold in the tuna and onions and mix well. Add the pepper and Old Bay seasonings.
• 3. Shape mixture into round 1 inch thick patties, like you would hamburger patties. I was able to make six patties. Put the other 1/2 cup of bread crumbs on a paper plate and hold the patties carefully. Sprinkle the breadcrumbs on both sides to dust them. Carefully shake excess off.
• 4. When all are ready to cook, heat about 3 tablespoons of vegetable oil in a fry pan on stove, medium heat until it is good and hot but not smoking. Add three patties at a time and fry about 4-5 minutes on each side. Add a little more veg oil when adding the second batch. The time it cooks depends on how thick your patties are. They should be golden brown.
• 5. Serve with the lemon-dill sauce or tarter sauce. These may be small but are filling. Can serve two patties each for three or one patty for six if doing a brunch. Enjoy!

GRILLED LEMON-STUFFED SALMON STEAKS WITH LEMON-DILL SAUCE

Steps:

• In small saucepan, melt butter over medium high heat, remove from heat when melted.
• Combine cornstarch with water and stir into butter.
• Add rest of sauce ingredients except lemon slice quarters.
• Bring sauce to a boil over medium heat stirring constantly.
• Cook, stirring, until sauce thickens and turns clear.
• Remove from heat and add lemon slice quarters.
• Cover and set aside.
• (Makes about 2/3 cup, so you can double this if desired.).
• For salmon:.
• Cut off ends of each whole lemon, then cut each lemon into 2 one inch thick slices.
• Lay salmon steaks flat and put one slice into the opening at each end of each salmon steak.
• Using toothpicks, secure salmon around and to the lemon slices.
• Position grill rack about 6-8" above hot coals.
• Arrange salmon steaks on grill and cook 5-7 minutes.
• Turn steaks over carefully and cook an additional 5-7 minutes or to desired doneness.
• Fish should flake easily with a fork.
• Remove from grill and place on heated serving platter.
• Garnish steaks with fresh dill sprigs.
• Spoon a bit of the hot lemon-dill sauce over each steak.
• Serve the rest of the sauce separately for dipping.
• Remind guests to remove the toothpicks! ;).