Lemon baked salmon with dill

Ingredients

  • 800 g - 1 kg side of salmon
  • 20 g butter, thinly sliced
  • 2 Lemons, thinly sliced
  • 1 tsp milled pepper, for seasoning
  • 1 tsp salt, for seasoning
  • 2 T capers
  • 2 T sunflower oil, for frying
  • 2 free-range egg yolks
  • 250 ml sunflower oil
  • 1 lemon, juiced
  • 1 T Dijon mustard
  • 1 garlic clove, crushed
  • 1 bunch dill

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

  1. Preheat the oven to 200° C and line a large baking tray with baking paper. 
  2. Lay the salmon skin side down on the baking paper, lay the sliced butter over the salmon, and then lay the lemon slices over the butter, to completely cover the salmon, slightly overlapping them.
  3. Season with salt and pepper and roast for 15 minutes or until cooked to preferred doneness. 
  4. To make the aioli, place the egg yolks, mustard, lemon juice and crushed garlic in a mixing bowl and slowly drizzle in the oil until thick and creamy. Finely chop the dill and mix half into the aioli, use the other half to garnish over the salmon.
  5. Fry off the capers in the sunflower oil until golden brown and crispy and serve over the salmon. 
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