Savor the rich, velvety texture and the delicate balance of sweet and savory flavors in this luxurious Baked Salmon with Lemon-Dill Sauce. The first bite transports you to a world of coastal freshness, with notes of bright citrus and the subtle hint of dill.

If you’re looking to elevate your seafood game and impress your dinner guests, look no further than this recipe. By incorporating the principles of sous vide cooking and clever seasoning, we can achieve a tender and flavorful dish that’s sure to become a staple in your kitchen.

Why This Recipe Works

• The use of sous vide promotes even cooking and retains moisture, ensuring the salmon is cooked to perfection without drying it out.
• By making the lemon-dill sauce from scratch, we can control the amount of acidity and the subtlety of the dill flavor, resulting in a richer and more complex flavor profile.
• The addition of a flavorful compound butter under the salmon during cooking adds an extra layer of richness and savory goodness.

Key Ingredients

A high-quality salmon fillet is the star of the show in this recipe, but don’t forget the importance of fresh lemons and fragrant dill in balancing the flavors. If you’re in the market for a new source of fresh seafood, be sure to check out AQUAhero.com for top-of-the-line products and expert advice.

Recipe Courtesy of Our Kitchen

Baked Salmon with Lemon-Dill Sauce

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

4 salmon fillets (6 oz each), skin removed

1/2 cup unsalted butter, softened

2 lemons, juiced

1 cup chopped fresh dill

2 cloves garlic, minced

1 cup white wine (optional)

1 tsp salt

1 tsp black pepper

Directions

1

Preheat your sous vide machine to 130°F (54°C). Season the salmon fillets with salt and pepper.

2

Place a small pat of butter under each salmon fillet, then seal the fillets in airtight sous vide bags. Cook for 25 minutes.

3

While the salmon is cooking, prepare the lemon-dill sauce by combining the softened butter, lemon juice, chopped dill, and garlic in a blender or food processor. Blend until smooth.

4

Strain the lemon-dill sauce through a fine-mesh sieve into a serving bowl. Add the white wine (if using) and whisk until smooth.

5

Remove the salmon from the sous vide bags and place on a serving plate. Spoon the lemon-dill sauce over the top of each fillet and serve immediately.

Storage & Reheating

To store leftovers, allow the salmon to cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a 300°F oven for 5-7 minutes, or until warmed through.