Best 5 Roasted Dill Salmon Recipes

Indulge in the exquisite flavors of roasted dill salmon, a culinary masterpiece that tantalizes the taste buds with its aromatic herbs and zesty lemon. This delectable dish, hailing from the depths of Scandinavian cuisine, combines the richness of salmon with the vibrant flavors of fresh dill, garlic, and a hint of lemon zest. Embark on a culinary journey as you discover the secrets behind this classic recipe, along with variations that cater to diverse dietary preferences and taste profiles. From traditional roasted salmon to tantalizing dill-infused sauces and zesty lemon butter, this article curates a collection of recipes that elevate the humble salmon to new heights of culinary excellence. Prepare to savor the perfect balance of flavors and textures as you explore the art of crafting this timeless dish.

Let's cook with our recipes!

ROASTED DILL SALMON

Roasted Dill Salmon image

This oven-roasted salmon is adapted from the cookbook "Bottom of the Pot: Persian Recipes and Stories" (Flatiron, 2018) by Naz Deravian. The dish comes from Ms. Deravian's stepmother, who likes to combine her native Japanese ingredients with Iranian ones like pomegranate molasses. Get a quick pot of rice started as the salmon marinates and you can have dinner prepped in less than 20 minutes. Serve with sheveed polo (Iranian dill rice) and make sure to drizzle plenty of the pan juices over the salmon and rice.

Provided by Naz Deravian

Categories dinner, quick, seafood, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds skin-on, center-cut salmon fillet
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 cup fresh lime juice or Seville orange juice, plus additional wedges, for serving
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons maple syrup
1 tablespoon dried dill or 3 tablespoons chopped fresh dill
1 large garlic clove, crushed
1/4 teaspoon ground turmeric
1/8 teaspoon ground saffron (optional)

Steps:

Heat the oven to 425 degrees with the rack in the center position. Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don't disperse and burn) and line it with parchment paper. Place the salmon skin-side down on the baking sheet and season well with salt and pepper.
Combine the rest of the ingredients in a small bowl and spoon over the salmon. If you have time, flip the salmon and let marinate directly on the baking sheet, flesh-side down, for 15 minutes.
Roast the salmon skin-side down until cooked through to your liking, 9 to 12 minutes. Serve with extra lime or orange wedges, and drizzle the pan juices over the salmon and rice.

ROASTED SALMON WITH ZUCCHINI, LEMON, AND DILL

Roasted Salmon with Zucchini, Lemon, and Dill image

Besides flavoring the salmon and zucchini while cooking, the roasted lemon wedges can be squeezed over the fish at the table.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 35m

Number Of Ingredients 6

Ingredients

1 1/2 pounds (about 3 medium) zucchini, cut diagonally into 1-inch-thick pieces
2 lemons, quartered, seeds removed
8 sprigs fresh dill
2 tablespoons olive oil
Coarse salt and ground pepper
4 (about 8 ounces each) skinless salmon fillets

Steps:

Heat broiler, with rack 4 inches from heat. Combine zucchini, lemons, and dill on a large rimmed broiler-proof baking sheet. Drizzle with oil, and season with salt and pepper; toss to coat.
Nestle salmon fillets among vegetables; season generously with salt and pepper. Broil until vegetables are tender and fish is opaque throughout, 15 to 20 minutes.

Nutrition Facts : Calories 420 g, Fat 21 g, Protein 47 g

ROASTED SALMON WITH MUSTARD-DILL GLAZE

Roasted Salmon With Mustard-Dill Glaze image

Make and share this Roasted Salmon With Mustard-Dill Glaze recipe from Food.com.

Provided by chrish574

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons mayonnaise
1 tablespoon grainy mustard
1 tablespoon dill, chopped
1 1/2 teaspoons dark brown sugar
1 teaspoon lemon juice
4 pieces salmon, center-cut (4 ounces each)

Steps:

Preheat oven to 400 degrees Fahrenheit.
In a small dish, combine mayonnaise, grainy mustard, chopped dill, dark brown sugar, and lemon juice.
Place four 4-ounce, center-cut salmon fillets on a foil-lined baking sheet.
Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
Spread mayonnaise mixture over top of fillets.
Roast until just cooked through, 12 to 15 minutes.

Nutrition Facts : Calories 52.4, Fat 3.8, SaturatedFat 0.6, Cholesterol 2.9, Sodium 121.5, Carbohydrate 4.6, Fiber 0.1, Sugar 2.4, Protein 0.3

BEET-AND-DILL-ROASTED WILD SALMON

Beet-and-Dill-Roasted Wild Salmon image

Now that's a spectacular side of salmon! The fish gets its jewel-like color and deep flavor from a marinade of grated beets, fresh dill, horseradish, and lemon zest. It's roasted in the same dish as the crispy potatoes nestled underneath.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 8

Ingredients

1 small red beet, peeled and coarsely grated (1/2 cup)
1 cup dill fronds, chopped, plus more for serving
1/4 cup freshly grated horseradish (from a 2-inch piece), or 2 tablespoons prepared horseradish
Grated zest of 1 lemon, plus lemon half for serving
1/4 cup extra-virgin olive oil, plus more for drizzling
1 side wild salmon (1 3/4 to 2 pounds; about 1 inch thick at thickest part), skin removed
Kosher salt and freshly ground pepper
2 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch slices

Steps:

Combine beet, dill, horseradish, zest, and 2 tablespoons oil in a bowl. Line a rimmed baking sheet with parchment. Season both sides of salmon generously with salt and pepper; transfer to sheet. Spread beet mixture on top. Let stand 30 minutes.
Meanwhile, preheat oven to 425 degrees. Toss potatoes with remaining 2 tablespoons oil; season generously with salt and pepper. Shingle potatoes in a 9-by-13-inch baking dish, in a single layer. Bake until tender, about 35 minutes; remove from oven.
Remove beet mixture from top of salmon with a spoon; spread over center of potatoes. Top beet mixture with fish (you may need to tuck part of tail end under fish to fit in pan), drizzle with oil, and bake until salmon is medium-rare, 10 to 12 minutes. Squeeze with lemon, garnish with dill fronds, and serve.

ROASTED DILL SALMON

Roasted Dill Salmon image

Categories Dill Fish Brunch Dinner Roast

Number Of Ingredients 9

Ingredients

1.5 pounds Salmon fillet
1/4 cup Lime juice
2 tablespoons Olive oil
2 tablespoons Soy sauce
2 tablespoons Maple syrup (or pomegranate molasses)
3 tablespoons Chopped fresh dill (or 1 tablespoon dried)
1/2 teaspoon Tumeric
1/8 teaspoon Saffron ground (optional)
1 clove Garlic large or 2-3 small, crushed (or chopped)

Steps:

Heat the over to 425 degrees with the rack in the center position. Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don't disperse and burn) and line it with parchment paper. Place the salmon skin-side down on the baking sheet and season well with salt and pepper.
Combine the ingredients in a small bowl and spoon over the salmon. If you have time, flip the salmon and let marinate directly on the baking sheet, flesh-side down for 15 minutes. (I did in ziplock).
Roast the salmon skin-side down until cooked through to your liking, about 9-12 minutes. Serve with extra lime or orange wedges, and drizzle the pan juices over the salmon and rice.

Tips:

Choose the right salmon fillet. Look for a fillet that is about 1 inch thick and has a deep pink color. Avoid fillets that are too thin or have a pale color.
Use fresh dill. Fresh dill has a more vibrant flavor than dried dill. If you don't have fresh dill, you can use 1 tablespoon of dried dill.
Don't overcrowd the baking sheet. Make sure there is enough space between the salmon fillets so that they can roast evenly.
Roast the salmon until it is cooked through. The salmon is cooked through when it flakes easily with a fork. The internal temperature of the salmon should be 145 degrees Fahrenheit.
Let the salmon rest before serving. This will allow the juices to redistribute throughout the fish.

Conclusion:

Roasted dill salmon is a delicious and healthy meal that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your salmon cooked rare, medium, or well-done, this recipe will help you achieve the perfect results. So next time you're looking for a quick and easy salmon recipe, give roasted dill salmon a try!