Poached Salmon with Sour Cream Dill Dressing

This poached salmon recipe has been sorely neglected. Once a staple in our house, it was replaced by the BBQ Salmon, and even more recently the Dijon Dill Salmon, and so I haven’t prepared salmon this way in years.

But this is good. Like really, really good. If you like salmon. And the dressing is heavenly. It makes everything better. In fact, this dressing is great on a variety of things including raw veggies and baked potatoes. It’s a thick dressing, but it melts easily and mixes in well with chunks of juicy veggies like tomatoes. But you absolutely have to try it on your salmon. Promise.


Poached Salmon

3 lb filet of salmon*


2-3 stalks celery

1 medium onion, sliced

1 T capers

1 T lemon juice

2 T dill weed

salt & pepper


1. Preheat oven to 350* and cut a large piece of heavy-duty foil (about twice the size of your baking dish.

2. Wash and dry your salmon. *I use individual filets without skin and make one per person.

3. Wash your celery and cut into large chunks, including leaves. Slice onion. Arrange celery and onion on the bottom of the baking dish (on top of the center of the foil), leaving a few extra pieces for the top.

4. Place the salmon on top of the veggies (skin side down). Sprinkle liberally with EVOO over each piece (about 2 tsp each) then a bit of lemon juice and salt and pepper. *Fresh lemon slices are wonderful on this dish but if you don’t have any bottle lemon juice will work.

5. Sprinkle the dill and the capers over it all and then put any extra onions and celery pieces on top.

6. Fold the foil over and seal the top and the sides, creating a pillow. Bake for about 30 minutes. *Salmon will be tender and moist.


Sour Cream & Dill Dressing

2/3 cup mayonnaise

1/3 cup sour cream

1 tsp dill weed

2 T minced onion

1/4 tsp garlic powder

1 T lemon juice

1/4 tsp white pepper


1. Combine everything and taste. Add salt & pepper as needed.

2. Refrigerate at least an hour. Makes 1 cup.




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