adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Wild Salmon Parcels with Dill-Shallot Butter
Wild Salmon Parcels with Dill-Shallot Butter
0 Likes
Prep Time:
25 minutes
Total Time:
55 minutes
Indulge in savory wild salmon parcels with flavorful dill-shallot butter for a satisfying meal.
Ingredients:
  • 1 cup butter, softened
  • 1/4 cup finely chopped fresh dill weed
  • 2 tablespoons grated lemon peel
  • 1 teaspoon coarse (kosher or sea) salt
  • 1/2 teaspoon freshly ground pepper
  • 3 shallots, finely chopped
  • 12 wild salmon fillets, 1 inch thick (8 oz each)
  • 1 tablespoon coarse (kosher or sea) salt
  • 1 tablespoon freshly ground pepper
  • 24 thin slices lemon
Instructions:
  • Preheat the oven to 375°F. In a small bowl, mix all the Dill-Shallot Butter ingredients with an electric mixer on medium speed until blended. Set aside.
  • Prepare 12 (15x10-inch) pieces of cooking parchment paper by folding each in half crosswise. Lay 1 salmon fillet near the fold on each piece. Season each fillet with 1/4 teaspoon of salt and pepper, then generously spread with Dill-Shallot Butter and top with lemon slices. Fold and seal each packet securely with narrow folds, then arrange them on 2 large cookie sheets.
  • Preheat two pans in the oven, one on the middle rack and the other on the lower rack. Bake for 12 minutes. Switch the pans and continue baking for 11 more minutes, or until the fish flakes easily with a fork.

Similar Recipes