Salmon Fillets with Creamy Dill Recipe - Allrecipes.com
Salmon Fillets with Creamy Dill Recipe
  • READY IN 45 mins

Salmon Fillets with Creamy Dill

Recipe by  

"A family recipe for how Alaskans make a delicious salmon dish. Use king, red, or silver salmon. Serve with wild rice!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    40 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.
  3. Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.
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Reviews More Reviews

Most Helpful Positive Review
Oct 23, 2005

I don't know how long this recipe has been available at this site, but I don't think I'd ever seen a recipe without rates or reviews before and I want to encourage you to try this dish. It has a yummy, rich topping, definitely not for the person that wants a plain piece of salmon. I recommend making half of the mayonnaise/mustard topping. There is NO way you need as much as the recipe calls for, and that would greatly reduce the fat and calorie count. With that one change I think you'll find this is a delicious way to enjoy your salmon.

 
Most Helpful Critical Review
May 29, 2007

The recipe is okay, except that it's a bit oily. The dill sauce keeps the salmon from rendering it's fat pockets, so in the end it's oilier then it should be. It's better to broil/bake the fish with a little salt and pepper, and to use the dill sauce as a dressing on the side of the fish when you plate it. Also I changed the recipe and used 2 parts yogurt and 1 part mayo, with dijon AND brown mustard, with a little Italian herbs and dill.

 
Jul 08, 2008

WOW WOW WOW WOW! The creamy dill sauce is absolutely out of this world, yummy! Instead of all mayo, I used 1 cup lowfat plain yogurt and 1/2 cup mayo (to keep it lighter and healthier!), and I only had dijon mustard on hand - so I used that instead of regular mustard. Didn't have thyme, so I used more fresh basil. Also, I find it necessary to season salmon with fresh, crushed garlic and salt/pepper..rubbed in with extra virgin olive oil. Topped each filet with the sauce and baked on olive-oil sprayed foil-lined baking sheet for 15-20 minutes. Thank you so much for this excellent recipe! In my binder, permanently! :-)

 
May 26, 2007

My Husband ACTUALLY ATE SALMON! Very excellent, Only 4 stars becasue why put all that fatty mayo on your healthy fish? I substituted most of the mayo for plain unsweetened yogurt. TERRIFIC. This sauce was so good I will probably use it for any time I want sauce for fish. I just used the dried herbs because that was all I had, no problems, fresh would be even bettr I'm sure. I have to admit I also put a tiny bit of brown sugar in the sauce-maybe a Tablespoon. I squeezed lemon on my fish and sprinkled it with salt and pepper before spreading on the sauce too. Really Loved it!

 
Aug 31, 2008

I read the reviews and made a few changes per what people said. Instead of mayo, I used plain lowfat yogurt and dijon mustard. Did not have fresh basil but used dried thyme, basil, oregano and dill to make the sauce. Sprinkled the salmon fillet with salt, fresh ground pepper and garlic powder and spread the dill mixture on top. It was so good! I am glad we had extra sauce because I made roasted red potatoes and broccoli. My 8 year old step-son couldn't stop eating it and he loved dipping the broccoli in the extra sauce. Since it was yogurt and no mayo I figured he could enjoy a little extra and it got lots of green vegetable into him!

 
Jan 19, 2007

The major change I made was substituting low-fat yogurt for all the mayonnaise - it was phenomenal! The yogurt gave it a nice tangy flavor, and it wasn't greasy at all. I also felt better knowing it was a little healthier. The fiance loved this dish (kept going back for more sauce for dipping!), so it's a keeper!

 
May 04, 2007

oh my!! We have never been fish eaters but recently we decided to try this recipe and i am glad we did. i have made this several times and the only thing i did differnet was i rolled the fish in the mixture so it was on both sides.

 
Apr 10, 2007

I was just making one portion so I made the topping with about a T of lite mayonnaise, roughly the same amount of Dijon mustard, a pinch of the dried herbs, and a very small of fresh basil (Husband isn't a big fan). I followed the '20 mins per inch thickness' baking rule, and it turned out perfectly. Husband said a little less topping would have been better. But anyway, thanks!

 

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Nutrition

  • Calories
  • 861 kcal
  • 43%
  • Carbohydrates
  • 4.8 g
  • 2%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 76.8 g
  • 118%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 38.6 g
  • 77%
  • Sodium
  • 895 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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