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Moist Salmon with Dill Sauce Recipe

Moist Salmon with Dill Sauce Recipe

This lovely moist salmon topped with a mild and creamy dill sauce can be ready in minutes. And because it’s cooked in packets on the grill, cleanup is fast too, says Mary Relyea of Canastota, New York.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings

Ingredients

  • 6 salmon fillets (4 ounces each)
  • 1/2 teaspoon plus 2 tablespoons snipped fresh dill, divided
  • 1/4 teaspoon pepper
  • 4 teaspoons cornstarch
  • 2/3 cup reduced-sodium chicken broth
  • 1/3 cup evaporated milk
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice

Directions

  • 1. Place each salmon fillet on a double thickness of heavy-duty foil (about 12 in. square). Sprinkle with 1/2 teaspoon dill and pepper. Fold foil around salmon and seal tightly.
  • 2. Grill, covered, over high heat for 5-10 minutes or until fish flakes easily with a fork.
  • 3. In a small saucepan, combine the cornstarch, broth, milk, mustard, lemon juice and remaining dill. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened.
  • 4. Open foil packets carefully to allow steam to escape. Serve salmon with dill sauce. Yield: 6 servings.

Nutritional Facts

1 each: 238 calories, 13g fat (3g saturated fat), 71mg cholesterol, 213mg sodium, 4g carbohydrate (2g sugars, trace fiber), 24g protein Diabetic Exchanges:3 lean meat, 1 fat

Reviews for Moist Salmon with Dill Sauce

Sort By :
MY REVIEW
cwbuff2
Reviewed Dec. 13, 2012

"Easy and good."

MY REVIEW
dmv60
Reviewed Sep. 26, 2012

"I baked my foil packets in a 450 degree oven for 12 minutes. Very moist. The fresh dill sauce is really good."

MY REVIEW
nsalb
Reviewed Mar. 16, 2011

"awesome, easy sauce. Definitely a keeper!"

MY REVIEW
plumcrazy__Alta
Reviewed Mar. 10, 2011

"I love both salmon and dill so it should be good. "

MY REVIEW
Pinstripes
Reviewed Mar. 10, 2011

"YUM. Made the sauce with Tilapia, worked very well there too."

MY REVIEW
shutyomouth
Reviewed May. 21, 2009

"This was absolutely delicious. The only problem I had was that I didn't use reduced sodium broth and the sauce turned out a little salty for my taste. I recommend that you definitely use the reduced-sodium broth when you're making the sauce for this dish. Other than that its fabulous"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.