Baked Salmon With Creamy Dill Mayo
Baked fresh salmon fillets covered in a delicious creamy dill mayo sauce made with fresh lemon zest, capers, whipping cream, mayo, butter, dill, onions, and garlic!
Servings: 4 pieces
Calories: 967kcal
Ingredients
Creamy Dill Mayo Sauce
- 3 tablespoons extra virgin olive oil
- 1/4 cup salted butter softened
- 1 cup finely diced white onion 1 small white onion
- 1 tablespoon minced garlic 2-3 cloves garlic
- 1/3 cup whipping cream room temperature
- 1/3 cup mayonnaise room temperature
- 1/3 cup dry white wine room temperature
- 2 tablespoons of capers
- 1 tablespoon of the caper brine juice from the capers
- 3 tablespoons diced fresh dill
- 1 1/2 teaspoons brown sugar
- Pinch of chili flakes
- Black pepper and salt to taste
- Zest from half a lemon
Baked Salmon Fillets
- 4 salmon fillets about 6 ounces each
- 2 tablespoons extra virgin olive oil
- 1 teaspoon seasoning salt
- 4 thin lemon slices about half a lemon
Instructions
Creamy Dill Mayo Sauce
- Heat the olive oil, diced onion and garlic on low to medium heat in a small saucepan. Stir until the onions are well coated with olive oil. Sauté uncovered on low-medium heat for 10 minutes or until the onions are soft and translucent. Stir frequently so that the onions don't burn.
- Then add chilli flakes, capers and brine, and simmer on low to medium heat for about 5 minutes. Stir often. While the onions and capers simmer, preheat the oven to 425 degrees F on bake.
- Add the white wine, dill, and brown sugar and simmer the sauce for 5 minutes. Stir often and keep the sauce uncovered.
- Lower the heat to the very lowest setting. Add in the butter. Once the butter has melted, add the mayonnaise. Then, slowly add the whipping cream. Stir frequently. Simmer on very low heat for another 2-3 minutes maximum.
- Remove the sauce from the heat and add in the lemon zest. Add salt and pepper to taste. Stir and set aside.
Oven-Baked Salmon
- Preheat your oven to bake at 425 degrees F if you haven't already done so.
- Prepare the salmon fillets on a baking dish. Season the fillets well with olive oil and seasoning salt. Use your hands to rub the salmon fillets so that the tops, sides, and salmon skins are well coated. Top each piece with a thin slice of lemon. Place the salmon fillets skin side down on a non-stick baking dish and into the preheated oven.
- Bake until the salmon is cooked through and opaque, about 12-15 minutes. Then, check to see if the salmon is done by using a fork to press lightly on the salmon. If the salmon flakes easily, then it's cooked!
- If needed, on low heat, re-heat the creamy dill sauce in the saucepan and pour the sauce over the cooked salmon fillets.
Notes
- Measure the whipping cream, mayo, and butter you will need for this recipe and then let them sit at room temperature while you prepare the other ingredients.
- Do not let the whipping cream come to a boil. Instead, keep the sauce on really low heat when adding the butter, mayonnaise and whipping cream. The sauce will take longer to heat up, but it will be worth it so that the sauce doesn't curdle! Gradually let the sauce warm, and then remove it from the heat.
- If the temperature gets too hot, the sauce will curdle. If the sauce starts to boil, immediately remove it from the heat.
- Salmon can be cooked to varying degrees of doneness, so the length of time you bake your salmon will depend on how you like it cooked, the temperature of your oven, and the thickness of the salmon fillets.
Nutrition
Serving: 1g | Calories: 967kcal | Carbohydrates: 11g | Protein: 52g | Fat: 77g | Saturated Fat: 22g | Polyunsaturated Fat: 51g | Trans Fat: 1g | Cholesterol: 203mg | Sodium: 1031mg | Fiber: 2g | Sugar: 5g