Lemon Dill Salmon

     (I don’t really have a lot of pictures to go with this one, but it’s so simple that they’re really unnecessary. This dish doesn’t need a photo tutorial.)

     I have made this, like my other salmon dishes, countless times. It’s like rote memory, I can just go through the motions absentmindedly and it comes out perfect every time. At the end of a long night, do I really want to expend more energy than necessary? No. No, not at all. Personally, I think dill is underused and understated. I’ve always found it to be such an unusual flavor and I really only use it in random potato dishes and on salmon filets. I’m sure I’ll branch out eventually, but this will do for the time being.  I hosted a dinner party for my birthday, comprised of close friends, and made this dish. Rave review followed from everyone, including my mother. Honestly, anytime my mother compliments me on my cooking, I take it to heart. Some people just understand food and my mother’s one of them. When she says something is tasty, I take it to heart and expand on that knowledge. Any good chef would do the same.

What you’ll need:
(If making this for 1, modify the recipe for additional guests.)

  • 1 8-12oz Salmon Filet
  • 1 Lemon
  • 2 tbsp Butter, melted
  • a handful of Dill
  • 1/2 tsp Minced Garlic
  • Salt and Pepper to taste


     First things first, chop your lemon in half. Take one half of the lemon and squeeze the juice into your melted butter. Next, add some dill (not all of it) and the salt and pepper to taste. I don’t overdo it, I prefer the lemony-dill flavor. Taking a sheet of tin foil, position your salmon in the center. This is going to be just like the foil pouch we made for the Sriracha Salmon in a previous post. Before sealing, drizzle your butter mixture into the pouch. Take the other half of your lemon and slice into a couple of thin lemon ‘wheels’. Place these, along with a large sprig of dill, onto your filet and gently close. Make sure to seal all edges of the pouch to avoid any hot air or sauce from escaping. Place in the oven for roughly 35-40 minutes. Boom. Easy.

I don’t think I can stress enough how low-key this recipe really is. You literally place it into the oven and forget about it until the timer goes off. This is handy if you’re like me and have animals (Or children, but they’re the same, right?) you may need to walk or take care of. This allows you to enjoy a delicious, home-cooked meal and still get everything you need to get done, done. It’s truly a blessing in disguise at night when I come home beyond exhausted. During this time, go ahead and start your side items. Like I said in the last post, rice is my go-to. It’s an easy and easily prepared and is mild enough to compliment any palate. When I make rice for this, I like to use a touch of lemon juice and dill and mix it all in. You know, if you haven’t already gotten enough of the herby-citrus concoction.

     Once it’s out of the oven, plate and enjoy! Stay tuned for when I post the appropriate compound butters to go with the dishes I make. The one I make for this is so simple, but packs a punch and just compliments the dish so nicely. I didn’t make it this time, because  was so tired, but I’ll touch on those later. Seriously, though, keep an eye out. It will be a do not miss! The one I make for beef, particularly steaks, will blow your mind. Blue cheese and shallots?!?! Yes, please!!


     I know this is a lot simpler than my usual posts, but that’s literally all it takes to make this. No bells and whistles, just easy and delicious. Ideally, that’s what we’re all going for, right? Thank you all, as usual, for the love and support. I always enjoy your feedback and look forward to posting more jaw-dropping, easy to make dinners for you. I’m currently scheming up some other desserts, so keep an eye out for that as well.

     From my heart to your table.


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