Salmon with Creamy Dill Sauce

I served this with spaghetti. I tossed the hot, drained noodles with enough of the sauce to coat, plated the spaghetti, topped with the salmon and dressed the salmon with another dollop of the sauce, and garnished with a few more capers.

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

Ingredients

• 1 teaspoon lemon juice
• ⅓ cup sour cream
• ground black pepper to taste
• ¼ teaspoon garlic salt
• ¼ cup dry white wine
• 1 teaspoon onion salt
• 1 tablespoon finely chopped onion
• ⅓ cup mayonnaise
• 1 teaspoon prepared horseradish
• 1 tablespoon capers
• ¾ teaspoon dried dill weed
• 6 slices lemon
• 1 tablespoon caper brine
• 1 (2 pound) salmon fillet
• 1 teaspoon lemon-pepper seasoning
• ¼ cup butter, cut into small chunks
• 1 small onion, sliced and separated into rings

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

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.

Step 4

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.