This was paired with pasta. I serve the spaghetti, top it with the salmon, dress the salmon with another dollop of sauce, and garnish with a few more capers. I then toss the hot, drained noodles with just enough sauce to moisten them.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (2 pound) salmon fillet
- 1 teaspoon lemon-pepper seasoning
- 1 teaspoon onion salt
- 1 small onion, sliced and separated into rings
- 6 slices lemon
- ¼ cup butter, cut into small chunks
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- ¼ cup dry white wine
- 1 tablespoon capers
- 1 tablespoon finely chopped onion
- 1 tablespoon caper brine
- 1 teaspoon lemon juice
- 1 teaspoon prepared horseradish
- ¾ teaspoon dried dill weed
- ¼ teaspoon garlic salt
- ground black pepper to taste
Instructions
- 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.
Nutrition Facts
| Calories | 420 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 10 g |
| Sodium | 695 mg |
| Sugars | 1 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent, I same the sauce the day before, super easy. I used fresh dill, two table spoons and did not broil the fish but left it the foil to poach it.
I think the recipe for the sauce is incorrect. I used 1/4 c. white wine as directed. It made the sauce very runny. Also, it doesn’t taste as good as I expected. Strong on the horseradish.
This was delicious salmon! I did leave out the capers and wine for the sauce. The sauce was very good, but the salmon was already so flavorful that it didn’t need the added sauce. I did cook it about 5 minutes longer and basted the salmon with the melted butter a few times while cooking. It came out very flavorful and moist and my boyfriend really loved it. Thank you for the recipe!
The only change we made was fresh dill instead of dried. Perfection.
I loved this! Did not change a single thing in the recipe (other than using fresh dill and doubling the recipe to have enough sauce for the linguine I served it with), and had lots of sauce leftover. I’ve never reviewed a recipe before but this one was amazing. If COVID ever ends, this is a keeper for a fabulous dinner party.
Delicious!!
Beautifully soft tender and great tasting salmon. I didn’t have capers so I put a little pickle juice in the dill sauce and I will back off the white
Wonderful! The dill sauce really is delicious!!
Fabulous! I didn’t have horseradish so used dill mustard instead. Fancy restaurant meal! Whole family liked it. Don’t overcook the salmon.
So decadent! Delicious.
I love this recipe. The Dill sauce is perfect!
It was awesome! I made it according to recipe said, except I left out the wine but it was so delicious without. I will make sure next time I have the right wine but I don’t know how it could be better!
Delicious! I followed the sauce recipe to an extent Fortunately I had all the ingredients; adjust the flavors to your liking. I added a dash of hot sauce & Dijon mustard for zip. Pay attention to the size of your salmon & make adjustments when cooking. Your fork knows best
I was missing some ingredients like the capers but it turned out fantastic and I’m gonna be making again and again
I did not have lemon pepper , onion salt or capers so I added pickle juice. My daughter hates onions so I grated a very small amount. This stuff is amazing we loved it!!
I sprinkled dill on the fish itself. I would definitely recommend it to other dill lovers!
Delicious
This is an amazing recipe my family loves it so much.
We liked it…..the sauce was a little runny but probably because I was a little heavy with the vino. I did add more capers so we could have one with each bite. Next time I’ll lighten up on the salt since the lemon juice and dill seem to enhance the saltiness. Great on toast points!
I didn’t have capers so tried a few dill pickle bits. Not bad substitution. I think the capers would be milder flavor, so I didn’t add much. (didn’t want it to taste ‘pickly’) It has a ‘tarter sauce’ flavor with the pickles, but it was good.
Great dill sauce. might cut back the wine to a couple of tablespoons just because of the kids not liking it. Really love the capers and finishing the skin under the broiler was perfect.