Lemon Dill Baked Salmon with Caper Aioli


For the Salmon

  • 4, 5-6 oz portions salmon
  • 1 lemon
  • 1 Tbsp + 1 tsp ghee
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 Tbsp minced garlic
  • 4 sprigs fresh dill

For the Aioli

  • ¼ cup mayonnaise (homemade or store-bought)
  • 1 Tbsp capers, chopped
  • 1 tsp lemon juice

Preparation Instructions:

  1. Preheat the oven to 375 F. Grease a large glass baking dish with 1 tsp ghee, and lay the pieces of salmon in the dish, leaving a little wiggle room between each piece.
  2. Season the salmon: Divide the minced garlic among the pieces of salmon and rub it all over the fish. Season each piece with salt and pepper, divide the 1 Tbsp ghee among the pieces of salmon, placing a little dollop in the middle of each piece of fish. Place a sprig of dill and slice of lemon on top of each fish.
  3. Cover the dish with aluminum foil, and pop it in the oven.
  4. Bake for about 20 minutes, until salmon is cooked almost all the way through and flakes easily with a fork. To prevent it from drying out, make sure it doesn’t bake to the point where lots of white stuff is coming out of the fish (that means it’s overcooked!)
  5. While the salmon is baking, make your aioli: whisk together the mayonnaise, capers, and lemon juice, and set aside until ready to serve.
  6. When the salmon is done, top with a dollop of caper aioli, and devour!

Recipe Credits: Dana @ www.realfoodwithdana.com

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