Fresh salmon with dill & capers

Fresh salmon with dill & capers

By Sara Buenfeld
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(9 ratings)
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Prep: 10 mins Cook: 25 mins

Easy

Serves 8
A quick and simple roast fish dish that's packed with flavour and moisture - perfect for batch cooking

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal299
  • fat19g
  • saturates4g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein32g
  • salt0.6g
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Ingredients

  • 140g Greek yogurt
  • 2 tbsp Dijon mustard
  • zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tbsp chopped dill
  • 1 tbsp small caper, lightly chopped
    Capers in bowl

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 8 portions or 1 side of fresh salmon, scaled (see tips below if using whole)
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • lemon wedges, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

Method

  1. Mix the yogurt with the mustard, lemon zest, dill and capers and season with pepper. Now use to coat the salmon really well.

  2. If serving now, either grill the salmon on foil for 6-8 mins (there is no need to turn), or barbecue for 3-4 mins on each side, preferably in fish grill to make turning easier. Serve with new potatoes and lemon wedges, alongside green veg and salad leaves.

  • Recipe Tip

    Cook a whole side of salmon

    If using a whole side of salmon instead of fillets, roast it at 200C/180C fan/gas 6 for 25 mins or cook on foil in a kettle barbecue for 15 mins. Check regularly, as cooking times vary depending on the thickness of the fish.

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Comments, questions and tips

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stingray11
29th May, 2013
5.05
I baked the salmon in the oven. The topping provided a very nice, tangy balance to the rich fish. Great midweek supper with some new potatoes and green veg.
christinap2
31st Jan, 2013
2.05
for us the topping with the yoghurt did not really work. maybe next time i should use less yoghurt or not use it at all but it was very overpowering and i found the consistency weird of the yoghurt together with the consinstency of the salmon....
priceya1
5th Jul, 2012
5.05
Me and the wife loved this recipe very tasty we shall be making this one of our regular meals.
cakeanyone
29th Jun, 2012
4.05
I thought the marinade tasted a bit bland so added a few drops of fish sauce and salt, but messed up and added too much salt! I added some extra yoghurt, garlic, squeeze of lemon juice, couple of tbsp mayo and fresh mint and it was delicious! Will do this one again but with the additions.
bestmoonbeam
31st May, 2012
5.05
Was not sure about the marinade before cooking, nearly blew my head off but - once cooked, absolutely delicious however, did not enjoy the leftovers once cold - will cook again even the children tucked in.
eleanormayo
25th May, 2012
4.05
Forgot to say that I also baked it in the oven as opposed to grilling as my fillets of samlon were quite fat - it took about 18 mins at about 180C.
eleanormayo
25th May, 2012
4.05
Lovely salmon, I used three fillets so am not sure that my scaling down was entirely accurate and discovered that I only had a teaspoon or so of dijon mustard and it could definitely take more. We had it with potatoes, griddled asparagus and salad.
Frantic Flapjack
15th May, 2012
5.05
This was absolutely lovely. I used trout fillets and it turned out perfectly. Served with minted new potatoes, broccoli and salad.
wrenster
8th May, 2012
5.05
Absolutely delicious. The marinade was perfect (although I messed around with the quantities slightly as there were only 2 of us). Will definitely be cooking it again - wondering whether it would work with chicken as well? Quick, easy and delicious - would definitely recommend
hannahrook
8th May, 2012
4.05
This is a really light and tasty dinner and so easy to make. Will definitely be making this again, particularly on summers evenings. I served it with salad, asparagus and jersey royals.
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