Salmon with Lemon-Dill Butter Recipe

Salmon with Lemon-Dill Butter Recipe photo by Taste of Home

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If you’re looking for a dish that’s fast and healthy, this one has it all. Round it out with steamed sugar snap peas for a simple weeknight meal. —Jennie Richards, Riverton, Utah

This recipe is:

Healthy

Quick

Diabetic Friendly

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Salmon with Lemon-Dill Butter Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

5 10 15

Ingredients

2 salmon fillets (4 ounces each)
5 teaspoons reduced-fat butter, melted
3/4 teaspoon lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon snipped fresh dill

Directions

Place salmon skin side down on a broiler pan. Combine the butter, lemon juice, lemon peel and dill. Brush one-third of mixture over salmon. Broil 3-4 in. from the heat for 7-9 minutes or until fish flakes easily with a fork, basting occasionally with remaining butter mixture. Yield: 2 servings.

Sesame-Orange Salmon: Follow method as directed but combine the butter with 1-1/2 tsp. reduced-sodium soy sauce, 3/4 tsp. grated orange peel and 1/2 tsp. sesame seeds. Nutrition Facts: 1 fillet equals 224 calories, 16 g fat (5 g saturated fat), 69 mg cholesterol, 288 mg sodium, 1 g carbohydrate, trace fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.
Salmon with Garlic Rosemary Butter: Follow method as directed but combine the butter with 3/4 tsp. honey, 1 minced garlic clove and 1/4 tsp. crushed dried rosemary. Nutrition Facts: 1 fillet equals 229 calories, 15 g fat (5 g saturated fat), 69 mg cholesterol, 136 mg sodium, 4 g carbohydrate, trace fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutritional Facts 1 fillet equals 219 calories, 15 g fat (5 g saturated fat), 69 mg cholesterol, 136 mg sodium, 1 g carbohydrate, trace fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.

Originally published as Salmon with Lemon-Dill Butter in Healthy Cooking April/May 2012, p39

Tips for Buying and Storing Fish

When buying fresh fish fillets or steaks, look for firm flesh that has a moist look. Don't purchase fish that looks dried out. Whole fish should have bright clear eyes that are not sunken and a firm body that is springy to the touch. Fresh fish should have a mild smell, not a strong odor.

When buying frozen fish, look for packages that are solidly frozen, tightly sealed and free of freezer burn and odor.

Follow these guidelines for how much fish to purchase per person: about 1 pound whole, 1/2 pound pan-dressed or steaks and 1/4 to 1/3 pound fillets.

Fresh fish is highly perishable and should be prepared within a day or two after it is caught or purchased. Freshly caught fish should be pan-dressed, washed in cold water, blotted dry with paper towels, placed in an airtight container or heavy-duty plastic bag and refrigerated.

For long-term storage, wrap fish in freezer paper, heavy-duty foil or heavy-duty plastic bags and freeze no longer than 3 months for fatty or oily fish (such as salmon, whitefish, mackerel) or 6 months for lean fish (such as sole, catfish, cod, orange roughy).