Lemon Butter Salmon In Foil Packs With Dill Sauce
SERVES 6
Directions
Dill Sauce
In a small bowl, stir together the sour cream, mayonnaise, dill, shallot, and lemon juice. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate for 2 to 3 hours.
Salmon
Preheat the oven to 350°F degrees. Set the oven rack 4 to 6 inches from the broiler.
Cut a large piece of heavy-duty aluminum foil and nest it over a large baking pan. Place the salmon fillet skin side down on the foil. Sprinkle the shallots and herbs over the fish. Then drizzle with vermouth, top with lemon slices, and dot with the butter cubes. Fold the foil around the salmon and seal tightly. Bake for 20 minutes.
Open the foil carefully, allowing steam to escape, and expose the salmon fillet. Turn on the broiler and cook the salmon under it for 8 to 12 minutes longer, until the fish flakes easily with a fork. Serve with Dill Sauce and lemon wedges.
Over the years, I have spent lots of time in Ireland. Naturally, I grew very fond of salmon, whether it be smoked, poached, or roasted. Then I found a recipe from Taste of Home that cooked fish inside aluminum foil packs, a method I’ve adapted to make the juiciest, most delicious salmon I have ever tasted.
Ingredients
Dill Sauce
⅓ cup sour cream
⅓ cup mayonnaise
¼ cup chopped fresh dill
1 tablespoon finely diced shallot
1 teaspoon freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper
Salmon
1 (2-pound) salmon fillet
1 large shallot, diced
¼ cup mixed chopped fresh dill and Italian parsley
1 tablespoon dry vermouth
6 lemon slices
¼ cup unsalted butter, cut into cubes
6 lemon wedges