Lemon Dill Salmon

We love making salmon and eat it pretty regularly but have found that we don’t typically vary the style of how we cook it. This is very un-Tuck&Tate of us, as we pretty much never cook the same recipe twice in order to constantly create new recipes for the blog. For whatever reason we have dug our heels in with salmon. In the fall and winter we make our favorite maple dijon salmon, and in the spring and summer we make this version with lemon and dill. We prepare the salmon itself similar to the maple dijon recipe with a nice layer of paprika and garlic powder, but what makes this recipe special is the lemon dill sauce. Ryan calls this a “shoe sauce” – it is so good he would eat it off a shoe. Our friends and family seem to agree; this recipe has shown up at baby showers, bridal showers, and a number of weekend barbecues. As the weather gets nice we like to cook the salmon and lemons on the grill for a little extra smoky flavor.

Lemon Dill Salmon

  • Servings: 4
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 Our favorite way to prepare salmon in the spring and summer! When the weather gets nice we love to cook this recipe out on the grill.

Ingredients

  • 4 pieces of salmon, 6-8 oz each
  • 2 tbs olive oil
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 6 oz whole milk Greek yogurt
  • 1 tbs mayonnaise
  • 2 lemons
  • 1/2 cup packed dill, minced
  • 1 large garlic clove, minced
  • salt and pepper to taste

Directions

  1. Preheat the grill to 500 degrees.
  2. Season the pieces of salmon with the paprika, garlic powder, salt and pepper. Place the pieces of salmon on top of a piece of foil and drizzle with the 2 tbs of olive oil. Gently pat the seasonings into the salmon and make sure some of the oil goes to the bottom of the foil to prevent sticking. Set aside.
  3. Make the sauce by combining the Greek yogurt, mayonnaise, zest of both lemons, dill, and garlic in a small bowl. Season with salt and pepper. Side aside.
  4. Cook the salmon. Put the salmon and foil directly on the grill. Cut the lemons in half and put them face down on the grill as well. We prefer to grill our salmon on foil to avoid the mess, but you can grill directly on the grill skin side down for about 7 minutes. Keep the temperature of the grill between 450 and 500 during this time and close the lid once the salmon is on the grill. Flip the salmon and grill for an additional 2 minutes before removing the salmon and lemons.
  5. Squeeze one half of a grilled lemon into the lemon dill sauce. Mix to combine. If the sauce is still a little on the thick side, you can add a few teaspoons of water and thin it out. Squeeze the remaining lemon halves on top of the salmon pieces. Serve the salmon with a generous helping of the lemon dill sauce.


Maple Dijon Salmon

This is the recipe that converted Tuck’s dad from straight up refusing to eat salmon to requesting it on the menu once a week. If you are looking to bring some of your picky eaters out of the dark and into the light when it comes to fish, this is your recipe. We love this Maple Dijon Salmon because it tastes out of this world and is made from just a few, simple ingredients. Less is always more in the kitchen, and that is especially true when you use high quality products. We prefer to use whole grain Dijon mustard if you can find it, but any nice Dijon will work just fine. The same goes for the maple syrup: a finer quality means that you only need a few tablespoons for the sweet and piney taste that is the signature to this dish. 

Maple Dijon Salmon

  • Servings: 4
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Our tried and true salmon dish that will convert the pickiest eaters in your family!

Ingredients

  • 4, 6 oz filets of salmon
  • 3 tbs whole grain Dijon mustard
  • 2-3 tbs maple syrup
  • 1 tbs olive oil
  • 1 clove of garlic, minced
  • juice of 1 lemon
  • 1 tsp garlic powder
  • 1 tsp paprika
  • salt and pepper to taste

Directions

  1. Preheat the oven to 385 degrees.
  2. Line a cookie sheet with foil or parchment paper and place the pieces of salmon skin side down on the sheet. Drizzle the lemon juice evenly over the pieces and season each with the paprika, garlic powder, and salt and pepper.
  3. In a small bowl, mix together the mustard, maple syrup, olive oil, and minced garlic. We suggest starting with 2 tbs maple syrup and tasting the sauce before adding the third. Season the sauce with salt and pepper.
  4. Use a spoon to generously top the salmon pieces with the maple dijon sauce.
  5. Bake the salmon for 12-13 minutes for medium, 15-16 minutes for well done. Use a knife to peel the salmon away from the skin and serve.


Mediterranean Salmon Bowls

At Tuck’s house, we know the struggle of trying to mix up the weeknight dinner routine so that we aren’t eating the same rotation of recipes week after week, all year long. “Bowl” recipes have become a frequent entree in our house for this reason. Once we have a concept in mind, we can mix and match the ingredients based on what we have in the refrigerator and what is in season. Tuck’s dad loves salmon so we try and eat it once a week but alter the flavors so the dinner menu doesn’t feel stale. This week, we did a Mediterranean Salmon Bowl since we are having gorgeous weather and raw vegetables still are appetizing. It’s quick and easy, can be made in 30 minutes. The leftovers make a great lunch on the go the next day, if you have any! 

Mediterranean Salmon Bowls 

Makes: 4 servings 

Cook Time: 15 minutes    Total Time: 20 minutes 

Ingredients For the Dressing: 

  • 1/2 cup olive oil 
  • 1/4 cup mayonnaise 
  • 1/3 cup red wine vinegar 
  • 1 tsp dijon mustard
  • 1 tsp dried oregano
  • 1 tsp dried parsley 
  • 1/2 tsp red pepper flakes 
  • 1 large garlic clove, finely chopped 
  • salt and pepper to taste 

Ingredients For The Bowls:

  • 4 cups kale, stems removed and finely chopped like confetti 
  • 2 cups cooked quinoa 
  • 4- 6 oz salmon fillets
  • 1 tbs olive oil
  • 1 tbs garlic powder
  • 2 tsp each, salt and pepper 
  • 1 small cucumber, diced 
  • 1 cup cherry tomatoes, sliced in half 
  • 1/2 cup kalamata olives
  • 1/2 cup red onion, diced 

Directions

  1. Preheat the oven to 385 degrees. 
  2. To make the dressing, combine all of the ingredients in a medium sized bowl with the exception of the olive oil, salt, and pepper. Whisk well to combine. Continue to whisk the mixture while drizzling in the olive oil until it is fully absorbed. Season to taste with salt and pepper. Set aside.  
  3. To make the salmon, place the salmon on a cookie sheet that is covered with foil. Brush with 1 tbs olive oil. Season the salmon fillets with the salt, pepper, and garlic powder. Bake in the oven for 13 minutes for a medium cook. 
  4. While the salmon is cooking, prepare the bowls. Mix the quinoa and kale together in a large bowl. Toss with 1/3 to 1/2 of the dressing and mix well to combine. Place in four serving bowls. Top with the cucumbers, tomatoes, red onions, and kalamata olives. 
  5. Once the salmon has finished cooking, remove it from the oven and let it sit for a minute on the pan. Use a knife to gently remove the fillet from the skin, and serve one piece on each kale and quinoa bowl. If you are planning to use any of the recipe for lunch the next day, let the salmon cool completely before adding to the bowls. Use the remaining dressing to drizzle over the salmon and bowl toppings.