Salmon is always a good choice in my house. We eat it fried, grilled, steamed, poached, smoked, sashimi-ed, lomi-lomi and baked. The choices are endless. Salmon is an extremely versatile fish that always cooks up moist and has a mild flavor that blends well with all types of recipes.
For a fast and easy meal I placed the whole filet on a foil lined (for easy clean up) sheet pan and drizzle it with oil, then seasoned it with fresh dill, salt and lemon juice. The leftover salmon will be delicious cold the next day.
The creamy dill sauce is a nice compliment to the salmon and it’s almost… as versatile. I listed a combination of yogurt, sour cream and mayonnaise for the base of the sauce, but the amounts of each can be adjusted to your personal taste. So play with the sauce to make it your own. One small pack of fresh dill at your grocer will get you about 3 Tbsp. chopped, enough for your sauce and garnish.
- You can serve it as a condiment on the side, like you would tartar sauce.
- toss it with some cucumbers to serve on the side
- spread it on your salmon before baking to create a hot creamy dill sauce.
- use the leftover creamy dill sauce to dress a shrimp or seafood salad.