Salmon with Creamy Dill Sauce

A dill sauce with sour cream, mayonnaise, and horseradish accompanies a salmon fillet baked in a sealed aluminum foil packet for a centerpiece entree for the dinner table.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 420 Calories

Ingredients

• 1 teaspoon lemon juice
• ground black pepper to taste
• 1 teaspoon onion salt
• 1 tablespoon finely chopped onion
• 1 teaspoon prepared horseradish
• 1 tablespoon capers
• 6 slices lemon
• 1 tablespoon caper brine
• 1 (2 pound) salmon fillet
• 1 teaspoon lemon-pepper seasoning
• 1 small onion, sliced and separated into rings
• 0.25 cup dry white wine
• 0.33333334326744 cup mayonnaise
• 0.25 teaspoon garlic salt
• 0.33333334326744 cup sour cream
• 0.25 cup butter, cut into small chunks
• 0.75 teaspoon dried dill weed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; grease the foil lightly.

Step 2

Place salmon fillet with skin side down on foil. Season salmon with lemon-pepper and onion salt; top with onion rings and lemon slices, dot with butter. Fold foil around salmon and seal tightly.

Step 3

While the salmon bakes, stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt, and black pepper together in a bowl. Serve with the salmon.

Step 4

Bake in preheated oven for 20 minutes. Unseal the foil and turn the oven's broiler on. Continue cooking the salmon under the broiler until the flesh flakes easily with a fork, 8 to 12 minutes.