Old Bay Salmon with Creamy Dill Sauce
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Old Bay Salmon with Creamy Dill Sauce
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This easy roasted salmon with Old Bay seasoning is perfectly balanced with a cool, fresh, and creamy dill sauce -- and it's ready in 20 minutes!
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Ingredients
- 1 lb. salmon filet, cut into 2-3 pieces
- 1 teaspoon sugar
- ½ teaspoon Old Bay seasoning
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- 1 tablespoon olive oil
Creamy Dill Sauce
- ¼ cup loosely packed fresh dill
- 2 tablespoons chopped fresh chives
- 1 clove garlic
- ¾ cup mayonnaise
- 1-2 tablespoons lemon juice
- Kosher salt and ground black pepper, to taste
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or aluminum foil. Place salmon skin-side down (if using skin-on salmon) on the prepared baking sheet.
Prepare the Salmon
- In a small bowl, stir together the sugar, Old Bay, paprika, garlic powder, onion powder, and salt. Add the olive oil and stir to create a paste. Spread the paste all over the top of the salmon.
Roast the Salmon
- Roast the salmon for 9-12 minutes, or until the fish reaches an internal temperature of 125°F to 135°F when a thermometer is inserted in the thickest portion of the filet for medium to medium-rare. The temperature will continue to rise as the fish rests.
Make the Dill Sauce
- While the salmon is in the oven, combine the dill, chives, garlic, mayonnaise, and lemon juice in a blender or food processor until smooth. Taste and season with salt and pepper, if necessary.
- Spoon the creamy dill sauce over the salmon and serve!
Notes
- If you’re starting with frozen salmon, let the salmon thaw in the refrigerator overnight before using in this recipe.
- Pat the fish dry with paper towels before seasoning.
- Old Bay is zesty, but this dish isn't too spicy. If you like more heat on your fish, add cayenne pepper to the seasoning.
- The sugar caramelizes in the hot oven, which helps to create that crispy crust on the top of the fish. Don't omit this important ingredient.
- The total cooking time will vary depending on the size, temperature, and thickness of your fish when it goes in the oven. As a result, keep a close eye on the salmon and remove it as soon as the outside is crisp and the inside flakes easily with a fork. If using a meat thermometer, you’re looking for an internal temperature of 125-135°F in the thickest part of the fish for medium-rare to medium, or 145°F for a more well done finish.
- For an even crispier, more charred finish, place the salmon under the broiler for the final 1-2 minutes of cooking time. Do not use parchment paper if you plan to broil the fish (the paper will burn)! Instead, line the pan with aluminum foil.
Nutrition Information
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Serving
1/3 of the salmon and sauce
Calories
650kcal
(33%)
Carbohydrates
3g
(1%)
Protein
31g
(62%)
Fat
56g
(86%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
29g
Monounsaturated Fat
16g
Trans Fat
0.1g
Cholesterol
107mg
(36%)
Sodium
617mg
(26%)
Potassium
786mg
(22%)
Fiber
0.3g
(1%)
Sugar
2g
(4%)
Vitamin A
357IU
(7%)
Vitamin C
4mg
(4%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 650 kcal
% Daily Value*
| Serving | 1/3 of the salmon and sauce | |
| Calories | 650kcal | 33% |
| Carbohydrates | 3g | 1% |
| Protein | 31g | 62% |
| Fat | 56g | 86% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 29g | 171% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 107mg | 36% |
| Sodium | 617mg | 26% |
| Potassium | 786mg | 17% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 357IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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