Recipe: Slow-Baked Salmon with Lemon and Dill


Slow-baked Salmon with Dill, Courtesy: Food Mingle Blog
Slow-baked Salmon with Dill, Courtesy: Food Mingle Blog

This simple yet elegant salmon recipe is from the Bon Appetit Test Kitchen.  While they used fresh thyme, I substituted fresh dill instead.  I agree with their assertion that baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. For this recipe, I asked the retailer to slice a few large salmon pieces into portions and rewrap it for me. That way, I got the value of a large pack, with the convenience of portioned servings.

Ingredients:
1 1/2 Tbsp. extra-virgin olive oil, divided
4 6-to 8-ounces boneless salmon fillets, skin on
1 Tbsp. chopped fresh dill, chopped finely
Zest of 1 lemon
Kosher salt and freshly ground black pepper
4 lemon wedges (for serving)

Directions

  1. Preheat oven to 275°F.
  2. Line a rimmed baking sheet with aluminum foil.
  3. Brush with 1/2 tablespoon oil.
  4. Place salmon fillets, skin side down, on prepared baking sheet.
  5. Mix remaining oil, thyme, and lemon zest in a small bowl.
  6. Spread thyme mixture over salmon fillets, dividing equally.
  7. Season with salt and pepper.
  8. Let stand 10 minutes to allow flavors to meld.
  9. Bake salmon until just opaque in center, 15-18 minutes.
  10. Serve with lemon wedges.

Here is how the salmon looked before I put it into the oven. Note that I placed the dill stems on top of the salmon fillets for extra flavor and I placed sections of the zested lemon in the dish as well.  Be sure to remove the stems before serving.

Salmon with dill, before cooking, Courtesy: Food Mingle Blog
Salmon with dill, before cooking, Courtesy: Food Mingle Blog

Food Mingle Blog Alternatives and Substitutions:

  • Instead of using a rimmed baking sheet, I used a foil lined glass oven dish.  I did this because I didn’t want the oil and juices to drip in the oven, and I also didn’t want the salmon to dry out.
  • The original recipe called for fresh thyme instead of fresh dill.  I could not find fresh thyme in my grocery store, so I opted for fresh, fragrant dill.  I like how it nicely pairs with the strong salmon flavor, but doesn’t compete with it.

Yield: 4 servings

Source: adapted from http://www.epicurious.com, by the Bon Appetit Test Kitchen, Bon Apetit, May, 2011

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