Scandinavian · Main · Easy
Salmon
Simple Nordic salmon: a beautiful fillet roasted with dill, lemon, and butter until just opaque, flaky, and rich.
The whole recipe in 60 seconds
Salmon, in 5 ideas
- Do not overcook; salmon continues cooking from residual heat
- Skin-side down protects the flesh and crisps the skin
- A hot oven gives a better texture than low and slow
- Fresh dill is worth it here; dried does not compare
- Let the fish rest a few minutes before serving
What you need
Ingredients
- 4 salmon fillets, about 6 oz each, skin on
- 2 tablespoons melted butter
- 1 lemon, half juiced and half sliced
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon Dijon mustard
How to make it
Directions
- Heat the oven to 425 F and line a baking sheet with parchment.
- Pat the fillets dry and place skin-side down on the sheet.
- Whisk the butter, lemon juice, mustard, salt, and pepper, and brush over the fillets.
- Top each with lemon slices and sprinkle with dill.
- Roast for 12 to 15 minutes until the fish flakes easily but is still slightly translucent in the center.
- Rest 3 minutes and serve with boiled new potatoes.
Money saver. Buy frozen salmon fillets in bulk bags; they are excellent quality and much cheaper than fresh.