Lemon Dill Salmon Fillet

Lemon Dill Salmon Fillet


"This is honestly the best salmon you will ever taste! Lemony dill salmon fillets steamed to perfection in tin foil pouches accompanied by homemade tartar sauce! Quick. Simple. Delicious."
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50 m servings 283 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 537 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes and green beans, cover, and steam until tender, about 10 minutes. Drain.
  3. Brush the shiny side of 2 large pieces of aluminum foil with 1 teaspoon olive oil each. Place salmon skin-side down in the center. Brush remaining olive oil and garlic over salmon. Sprinkle dill on top. Divide lemon slices over salmon; squeeze 1/2 lemon on top. Season with 1/2 teaspoon pepper and 1/3 teaspoon salt.
  4. Cover salmon with 2 pieces of aluminum foil, shiny-side down. Roll aluminum foil inwards on all sides to create a pouch. Transfer pouches to a baking sheet.
  5. Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes.
  6. Mix mayonnaise and capers together in a small bowl to make a tartar sauce. Stir in juice from 1 lemon, 1/2 teaspoon pepper, and 1/4 teaspoon salt.
  7. Serve steamed potatoes, green beans, and tartar sauce alongside salmon.


  • Cook's Note:
  • Substitute 2 finely chopped dill pickles or 2 1/2 teaspoons green relish for the capers if desired. If using relish, mix in some chopped dill.


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Easy and delicious, this is a perfect meal. I didn't use the tartar sauce though. The salmon and veggies are so tasty on their own. Thank you for the recipe.

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