Savory Salmon with Dill

Contributed by Bill M. (St. Louis, MO)


  • 2 skinless salmon fillets
  • 2 Tbsp. butter, melted
  • 1 Tbsp. lemon juice
  • 1 Tbsp. fresh dill, chopped
  • 1 Tbsp. chopped shallots
  • Salt and Pepper
  • Parchment paper


  1. Preheat oven to 400 degrees.
  2. Cut parchment paper into 2 12-inch squares; fold squares diagonally and cut into half-heart shapes.
  3. Open parchment paper and place salmon on one side of each heart.
  4. Combine butter and lemon juice in a small cup, and drizzle over salmon.
  5. Sprinkle salmon with dill and shallots, and season to taste with salt and pepper.
  6. Fold parchment hearts in half. Beginning at the top of each heart, fold edges together securely, 2 inches at a time. At tip of heart, fold parchment over to seal.
  7. Bake salmon about 10 minutes or until parchment pouch puffs up.
  8. To serve, cut an X through top layer of parchment and fold back points.

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