Roasted Salmon with Dill Sauce

This image courtesy of Johnny Miller

When roasting salmon, as with other fish, allow 10 minutes per inch of thickness. Look for a green vegetable and, if desired, a cooked starch such as quinoa or rice. Consider adding some extra dill and oil.

NotesFilleting Cooked Fish:

Once you have removed a whole fish from the oven (microwave or conventional), it is easy to fillet for serving.

Gently scrape away all the skin with the edge of a metal spoon or fish knife. This is also an indicator of doneness. If the skin is difficult to remove, the flesh is not fully cooked. Remove the small bones from around the edges of the fish.

Once all the skin has been removed, carefully insert a metal spoon or fish knife into the fish along the backbone, proceed from head to tail, and remove the small bones.

Using two spoons or fish knives, gently push the top fillet off the bones and remove to a platter. Push the bottom fillet off the bones and add to the platter.

Flip the fish over and repeat.


Cooking Methodroasting


Total Timeunder 2 hours

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free

Five Ingredients or LessYes


Taste and Textureherby, savory


  • One 4-pound Atlantic salmon, scaled, gutted, and cleaned (gills removed), 2½ inches at thickest point, head and tail on, interior cavity well washed to remove any blood
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons kosher salt
  • Freshly ground black pepper
  • 3 large bunches dill
  • ½ to ¾ cup white wine
  • 1 tablespoon dill seeds


  1. Remove the fish from the refrigerator. With a large kitchen knife, starting just behind the bones around the head, cut three parallel diagonal slashes into each side of the fish, almost down to the center bone. Place the fish on a diagonal in an 18-x-13-x-2-inch roasting pan. If part of the fish head and/or tail hangs over the corners, that is fine. Rub the olive oil and lemon juice into both sides of the fish, including the slashes, and into the interior. Sprinkle both sides with salt and pepper to taste. Cram 2 bunches of dill into the cavity of the fish. Chop the top fronds of the remainder and set aside. It will take about 1 hour for the marinating fish to come to room temperature.

  2. About 20 minutes before cooking the fish, heat the oven to 500°F with a rack in the center.

  3. Roast the fish for 25 minutes (2½ inches = 25 minutes). Using two very large spatulas, move the fish to a serving platter.

  4. Put the roasting pan on top of the stove and add the white wine, chopped dill, and dill seeds. Bring the contents to a boil while scraping the bottom vigorously with a wooden spoon. Let reduce by half. Use this liquid as a sauce.


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