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Baked Lemon-Dill Salmon (2/14/2014)

Baked Lemon-Dill Salmon

1 lb. Salmon filets (about 4 filets)
¼ cup Olive oil
1 teaspoon dried dill weed
1 clove garlic, minced
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
2 lemons. Juice one, slice the other
1 lime, juiced

Preheat oven to 350-degrees F. Lightly coat a 9 x 13-inch baking dish with cooking spray.

Place salmon in the baking dish. Mix the olive oil, lemon and lime juice, dill weed, garlic, sea salt and fresh ground black pepper in a small bowl. Brush or drizzle over salmon. Top each filet with a thin slice of lemon. Cover dish with aluminum foil and bake for 25-30 minutes or, until salmon flakes easily with a fork.

You can also make an easy dill sauce to go along with this by mixing the following in a small bowl:

½ cup sour cream
1 ½ tablespoon Dijon mustard
1 tablespoon lemon juice
½ teaspoon dried dill weed

Chill sauce before serving.


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