Slow-Roasted Salmon With Dill Cream Recipe

Name: Slow-Roasted Salmon With Dill Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1/2 bunch fresh dill, divided; 1 orange, cut into slices; 1 lemon, cut into slices; 3 tablespoons water; 1 (2 1/2-pound) salmon fillet, skin on; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup light sour cream; 1/4 cup canola mayonnaise; 1 teaspoon grated lemon rind; 1 tablespoon fresh lemon juice; 1/2 teaspoon Dijon mustard; Orange wedges (optional); Lemon wedges (optional)

Servings: persons

Cooking spray
1/2 bunch fresh dill, divided
1 orange, cut into slices
1 lemon, cut into slices
3 tablespoons water
1 (2 1/2-pound) salmon fillet, skin on
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup light sour cream
1/4 cup canola mayonnaise
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
Orange wedges (optional)
Lemon wedges (optional)

1
In a large, preferably oval, slow cooker, place a piece of foil long enough to overhang sides. Coat foil and slow cooker sides with cooking spray.
2
Chop enough dill fronds to equal 2 tablespoons; set aside. Line slow cooker bottom with remaining dill, orange slices, and lemon slices. Sprinkle with 3 tablespoons water.
3
Season flesh side of salmon with salt and pepper; place fillet, skin side down, on top of citrus. Cover and cook on LOW 2 1/2 hours or until fish flakes easily when tested with a fork or until desired degree of doneness. Using foil as handles, lift salmon fillet out of slow cooker; let stand 10 minutes. Lift fillet off herbs, and transfer to a serving platter.
4
While salmon cooks, combine reserved dill fronds, sour cream, mayonnaise, lemon rind, lemon juice, and mustard in a bowl; refrigerate. Serve salmon warm or at room temperature with dill cream sauce and orange and lemon wedges, if desired.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cooking spray, 1/2 bunch fresh dill, divided, 1 orange, cut into slices, 1 lemon, cut into slices, and more.

Yes, Slow-Roasted Salmon With Dill Cream falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow-Roasted Salmon With Dill Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions