Salmon with Lemon and Dill

This was delicious and so easy to make. The salmon was so tender and flavorful. My only suggestion here is that 1 lb of salmon was not enough for 4 servings. I used 1.5 lbs of salmon for 4 perfectly size fillets.

I had three skin-on filets left from a bag of frozen ones. I liked the flavor combos in this recipe, so I just altered the measurements a bit since I had less than the intended amount of fish. I used half the butter and 3 Tbsp lemon juice, 1 clove of garlic that I minced, and the intended 1 Tbsp dried dill weed. I mixed everything together, then, since it was thicker than an actual sauce, I slathered half of it into a sprayed glass baking dish, set the fish (skin side down) in the dish, slathered the remainder of the mixture on the top of each fish, sprinkled them all with salt and pepper, and baked them at 350 degrees for 30 minutes, then broiled them for 3 minutes. It left less sauce in the pan which I liked since I paired it with a rice that had its own flavors already and parmesan-crusted baby carrots and celery.

Double the sauce recipe. Mix half of the dill into the sauce. Also add a teaspoon of cayenne pepper to the sauce for a little bite, the lemon will mellow it out a lot. When serving, save the sauce from the pan and spoon it over rice.

I made this tonight for my family and it was delicious. They loved it! My daughter has already requested that I make it again. Thank you for sharing this recipe.

My husband loved this dish. He says it's a keeper. Very easy to make.

Juicy and flavorful! I added some scallions and capers and three of us inhaled all 15 oz lol!!