Baked Salmon with Dill

Bake Salmon with Dill


  • For baked salmon

  • 3 lb (1.5 kg) wild salmon filet, best use the belly part of the fish;
  • Bone and skin the salmon, save the skin to cover the fish when baking;
  • 2 bunches fresh dill.
  • For wasabi mayonnaise sauce

  • 1 teaspoon powder wasabi, can be substituted with wasabi paste;
  • 1 teaspoon water, (if use paste, no water will be needed);
  • 1/4 cup (60 ml) mayonnaise.




Serving for 4

For baked salmon

  1. Clean the salmon and wrap with paper towel;
  2. In a baking pan, layer dill with stem on the bottom;
  3. Place salmon on top of dill;
  4. Sandwich dill between salmon and skin to protect the fish from drying out;
  5. Put in a 400˚F (200˚C) pre-heated oven for 15 minutes;
  6. Take out salmon to check;
  7. Lift the skin and check;
  8. Usually it will take 20-25 minutes but also depend on the thickness of the fish;
  9. If the fish still translucent, put it back for another 5-10 minutes;
  10. Cut a piece out and plate with side vegetables;
  11. Serve warm or chill, top with wasabi mayonnaise sauce.

For wasabi mayonnaise sauce

  1. Mix equal part of water to the wasabi powder;
  2. Add mayonnaise to wasabi and mix well;
  3. Chill and serve with salmon.

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