Did know that just a year ago, I didn’t like fish at all? Funny how your taste buds can change so much over time; now I crave it! I’m so blessed to have a dad who loves fishing, and is very generous with his freshly caught fish! This is my absolute favorite salmon recipe, and it only takes a few minutes to get in the oven! The creamy sauce keeps the fish from drying out, and it adds an incredible flavor! Salmon, lemon and dill were pretty much made for each other. I use an immersion blender to make the sauce, but I’ve also included a link below the recipe if you’re using a regular blender or vitamix.
I hope you enjoy this recipe as much as my family does. Happy cooking!
- 2 lbs salmon (preferably wild-caught)
- 2/3 cup avocado oil
- 1 egg
- ½ tsp mustard powder
- 1 tsp plus 2 tbsp fresh lemon juice, divided
- 1 tsp lemon zest
- 2 tbsp fresh dill
- ¾ tsp salt
- Preheat your oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Place the fish on the parchment paper.
- Now let’s make the quick lemon dill sauce! Place the avocado oil, egg, mustard powder and 1 tsp of the lemon juice in a tall container (I use a 2 cup Pyrex measuring cup). Place an immersion blender at the bottom and turn on. Once the mixture starts to blend together and become thick, move the immersion blender towards the top, until it is well blended, about 30 seconds. Add the remaining 2 tbsp of lemon juice, lemon zest, dill and salt to the container and blend once again until mixed well. That’s it! **FYI this recipe only works if you’re using an immersion blender. If you’re using a regular blender or Vitamix, see below this recipe for a link for directions.
- Use a rubber spatula to spread a thick layer of the lemon dill sauce on top of the salmon. Bake the salmon for 20-25 minutes, or until it is cooked to your liking.
- Eat up! So good!
Click HERE for a basic mayo recipe that uses a regular blender or Vitamix. Just add the 2 tbsp of lemon juice, lemon zest, dill and salt at the end!