Parchment Paper Baked Salmon with Dill Cream Sauce

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Last summer Charlie took a boys trip fishing in Alaska.  His trip was quite successful.  Not only did he come back alive, he brought back a very large container of freshly caught (and flash frozen) fish.  

 We now have, give or take,  20+ pounds of 435, Salmon and 10+ pounds of 910, Halibut in our freezer waiting to be eaten.  

Sounds awesome, yes.  Well, here is the catch (oh the pun!)…Charlie doesn’t eat fish. Sushi yes, filets of fish nope.  So her I am with about 35 pounds of fish to eat.  Now every time Charlie goes out of town fish is on my menu.  I’ve grilled it, smoked it, fried it and poached it. I’ve added it to salads and sandwiches.  I’ve pretty much done everything one can do to fish.  

My favorite dinnertime preparation is, however, really simple; oven baked salmon in parchment paper with a heavy dose of dill, onion and lemon topped with a dill cream sauce.  I love this dish because it not only produces moist and mildly flavored fish, but there is very very little cleanup.  

This fish always come out perfectly cooked and the rustic cream dill sauce balances the powerful salmon taste.  I normally pair this with a side salad.  

Print

Parchment Paper Baked Salmon with Dill Cream Sauce

Prep Time 10 minutes

Cook Time 20 minutes

Calories 482 kcal

Ingredients

salmon

• 2 4 oz filet of Salmon or one large filet halved
• 1 teaspoon olive oil
• 1/2 lemon juiced
• 2-3 slices of lemon
• 2-3 slices of onion
• 1/4 cup of fresh dill on stem
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper

Sauce

• 2 tablespoons butter
• 1/2 onion diced
• 1 tablespoon flour
• 1/2 lemon juiced
• zest from 1/2 lemon
• 2 tablespoons fresh dill chopped
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1/3 cup of whole milk

Instructions

Salmon

1. Preheat oven to 400 degrees.
2. Place parchment paper on a baking sheet and fish skin side down.
3. Top fish with lemon juice and drizzle with olive oil.
4. Season fish with salt and pepper.
5. Top fish with lemons and onions.
6. Wrap fish in paper.
7. Bake for 20 minutes.
8. Open paper, let steam release, remove lemons (reserve), onions and dill and then transfer fish to plate with cooked lemons for garnish.

Dill Cream Sauce

1. In a sauce pan on medium heat melt butter. Add onions and cook until soft.
2. Mix flour into butter and onions and cook for 1-2 minutes, until flour is thoroughly combined.
3. Season with salt and pepper.
4. Add milk and bring to a boil, then simmer for 3 minutes or until sauce thickens.
5. Mix in lemon juice, lemon zest and dill.
6. Top fish with warm sauce. Optional, add additional fresh dill.

While there are quite a few steps to this recipe, it is actually rather easy to make. Here are some tips for easy cooking:

1. Season fish with lemon and oil before topping it with lemon, dill, onion, salt and pepper.  It will add more flavor. 
2. Make sure parchment paper is completely sealed.  You want the natural juice of the fish to steam and assist in cooking the fish.
3. Open parchment carefully so you do not burn yourself.  
4. Add extra dill, lemon or zest if you like more lemon or dill flavor.