Salmon Capers And Dill Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
• Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

Steps:

• Preheat a pellet grill to 475 degrees F (see Cook's Note).
• Combine the mayonnaise, olive oil, lemon zest and juice, shallot, garlic, capers, chopped dill, honey and a large pinch each of salt and pepper in a medium bowl. Whisk to combine and set aside.
• Prepare 3 sheets of heavy-duty aluminum foil that are each 6 inches longer than the salmon; stack the foil and brush the top sheet generously with olive oil. Place the salmon, skin-side down, in the center of the foil stack and crimp all 4 sides to form a rim. Season the fish generously with salt and pepper then spread the mayonnaise mixture on top.
• Set the foil directly on the grill grates. Close the lid and cook until the internal temperature of the thickest part of the salmon reaches 140 degrees F, 20 to 25 minutes.
• Using heatproof gloves, carefully transfer the foil with the salmon to a platter for serving. Top with the torn dill fronds and serve with lemon wedges on the side.

Steps:

• Melt the butter add all the flour at one time and cook until a sandy texture is achieved. Slowly add the half-and-half, mixing well, and bringing to a boil after each addition. Add the onion with the bay leaf and clove, and simmer for 45 minutes.
• Strain before using.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; grease the foil lightly.
• Place salmon fillet with skin side down on foil. Season salmon with lemon-pepper and onion salt; top with onion rings and lemon slices, dot with butter. Fold foil around salmon and seal tightly.
• Bake in preheated oven for 20 minutes. Unseal the foil and turn the oven's broiler on. Continue cooking the salmon under the broiler until the flesh flakes easily with a fork, 8 to 12 minutes.
• While the salmon bakes, stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt, and black pepper together in a bowl. Serve with the salmon.

Steps:

• Mix the yogurt with the mustard, lemon zest, dill and capers and season with pepper. Now use to coat the salmon really well.
• If serving now, either grill the salmon on foil for 6-8 mins (there is no need to turn), or barbecue for 3-4 mins on each side, preferably in fish grill to make turning easier. Serve with new potatoes and lemon wedges, alongside green veg and salad leaves.