Dill and sour cream are combined to make the perfect topping for these simple baked salmon steaks. The recipe calls for salmon steaks, but salmon fillets can be substituted. If using fillets, allow about 6 ounces per serving. Salmon steaks (1-inch thickness) will weigh from 6 to 8 ounces.*
Potatoes, quinoa, or couscous are excellent side dishes to serve with salmon. Vegetables (and legumes) that go particularly well with salmon are asparagus, cucumbers, peas, spinach or chard, red cabbage, and lentils.
- 4 salmon steaks or fillets, approximately 1 1/2 to 2 pounds
- 2 tablespoons fresh lemon juice
- 1 tablespoon very finely minced onion
- 1/4 teaspoon salt, or to taste
- dash freshly ground black pepper, or to taste
- 1/4 cup sour cream (full fat is more flavorful, but may use reduced fat)
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon dried dill
- lemon wedges
- Heat the oven to 350° F (180° C/Gas 4). Butter the bottom of a shallow baking dish.
- Arrange the salmon steaks in the buttered baking dish.
- In a small bowl combine the lemon juice and onion; sprinkle about 2 teaspoons over each salmon steak. Season with salt and freshly ground black pepper.
- Bake, uncovered, for about 20 minutes, or until fish flakes easily with a fork.**
- Remove from oven; spread sour cream over salmon steaks. Sprinkle with lemon zest and dill.
- Return to the oven for 3 minutes.
- Serve the salmon hot with lemon wedges.
*The American Heart Association considers one serving of fish, meat, or poultry to be 2 to 3 ounces cooked.
**Fish should be cooked to a minimum temperature of 145 °F (62.8 °C).
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