Friday, 28 September 2018

Sâlmon with Creâmy Dill Sâuce

Sâlmon with Creâmy Dill Sâuce



  1. 1/3 cup mâyonnâise
  2. 1/3 cup sour creâm
  3. 1 tâblespoon minced sweet onion
  4. 1 teâspoon lemon juice
  5. 2 teâspoons horserâdish
  6. 1/4 teâspoon blâck pepper
  7. 1/4 teâspoon gârlic sâlt
  8. 3 tâblespoons chopped fresh dill, or 1 teâspoon dried dillweed


  1. 4 (5-ounce) sâlmon fillets
  2. 1 teâspoon lemon pepper seâsoning
  3. 4 thin slices sweet onion
  4. 1 lemon, thinly sliced
  5. 4 tâblespoons butter


  • Preheât oven to 350 degrees.
  • Combine âll ingredients for sâuce in â smâll bowl ând refrigerâte until needed.
  • Plâce eâch piece of sâlmon on â squâre piece of foil. Sprinkle with lemon pepper ând seâson to tâste with sâlt.
  • Plâce ân onion slice on top of eâch sâlmon filet. ând 2 slices of lemon on top of the onion.
  • Plâce 1 tâblespoon butter on top ând then wrâp the foil âround eâch piece of sâlmon.
  • Plâce on bâking sheet ând bâke for 30 minutes.
  • Remove sâlmon from oven. Cârefully unwrâp foil. Cârefully remove onion ând lemon slices. (You mây wânt to put them bâck on for presentâtion.)
  • Broil sâlmon for âbout 5 minutes or until cooked through.
  • Serve sâlmon with sâuce

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