Lemon Dill Salmon | The Jewish Week | Food & Wine

Lemon Dill Salmon

Lemon Dill Salmon

Miriam Pascal's Lemon Dill Salmon

4-6 servings

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I’ve always associated lemon and dill with salmon, as that’s how my mother prepared it when I was growing up. This simple recipe is packed with flavor!

Ingredients

4-6 (4-6-ounce) salmon fillets

¾ cup mayonnaise

¼ cup lemon juice

3 Tablespoons fresh dill, chopped

1½ teaspoons kosher salt

1½ teaspoons onion powder

2 teaspoons sugar OR sweetener, optional

Steps
  1. Preheat oven to 425°F. Line a 9x13-inch baking pan with parchment paper.
  2. Place salmon into prepared pan; set aside.
  3. In a small bowl, whisk together mayonnaise, lemon juice, dill, salt, onion powder, and sugar, if using. Spread a thin layer of the mixture over the salmon pieces.
  4. Bake for 18-20 minutes, until fish flakes easily with a fork.

Plan Ahead: This fish is best enjoyed fresh, but you can serve it the next day at room temperature.


Reprinted with permission from Real Life Kosher Cooking, Copyright 2017 by Miriam Pascal published by Artscroll Publications.