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Salmon with Creamy Dill Sauce

 Salmon with Creamy Dill Sauce
There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream sauce is subtly seasoned with dill and horseradish so that it doesn't overpower the delicate salmon flavor. —Susan Emery, Everett, Washington
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 salmon fillet (about 2 pounds)
  • 1 to 1-1/2 teaspoons lemon-pepper seasoning
  • 1 teaspoon onion salt
  • 1 small onion, sliced and separated into rings
  • 6 lemon slices
  • 1/4 cup butter, cubed
  • DILL SAUCE:
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1 tablespoon finely chopped onion
  • 1 teaspoon lemon juice
  • 1 teaspoon prepared horseradish
  • 3/4 teaspoon dill weed
  • 1/4 teaspoon garlic salt
  • Pepper to taste

Directions

  • Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil;
  • grease lightly. Place salmon skin side down on foil. Sprinkle with
  • lemon-pepper and onion salt. Top with onion and lemon. Dot with
  • butter. Fold foil around salmon; seal tightly,
  • Bake at 350° for 20 minutes. Open foil carefully, allowing steam
  • to escape. Broil 4-6 in. from the heat for 8-12 minutes or until the
  • fish flakes easily with a fork.
  • Combine the sauce ingredients until smooth. Serve with salmon. Yield:

2 of 2

Salmon with Creamy Dill Sauce (continued)

Directions (continued)

  • 6 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.