I served this with spaghetti. I tossed the hot, drained noodles with enough of the sauce to coat, plated the spaghetti, topped with the salmon and dressed the salmon with another dollop of the sauce, and garnished with a few more capers.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; grease the foil lightly.

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  • Place salmon fillet with skin side down on foil. Season salmon with lemon-pepper and onion salt; top with onion rings and lemon slices, dot with butter. Fold foil around salmon and seal tightly.

  • Bake in preheated oven for 20 minutes. Unseal the foil and turn the oven's broiler on. Continue cooking the salmon under the broiler until the flesh flakes easily with a fork, 8 to 12 minutes.

  • While the salmon bakes, stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt, and black pepper together in a bowl. Serve with the salmon.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

419.6 calories; 33.4 g protein; 4.5 g carbohydrates; 98 mg cholesterol; 694.7 mg sodium. Full Nutrition

Reviews (88)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/10/2012
I love this recipe and so did my young children! I did have some substitutions. I didn't use the onion salt or lemon wedges, but used garlic powder and lemon pepper on the salmon, in addition to the butter. I left out the wine , the capers, the brine and used mustard horseradish and plain yoghurt instead of the sour cream. I will make this over and over again. Read More
(37)

Most helpful critical review

Rating: 2 stars
05/12/2014
I followed this recipe exactly but I have to say I wasn't too pleased with the flavour. It just tasted like mayo and sour cream. Me and my family didn't like it that much and I won't be making it again. I guess this is a good recipe for people that like a cream sauce on their salmon. For us we prefer a light and fresh taste for salmon as opposed to a heavy cream sauce. Read More
(1)
110 Ratings
  • 5 star values: 82
  • 4 star values: 21
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/09/2012
I love this recipe and so did my young children! I did have some substitutions. I didn't use the onion salt or lemon wedges, but used garlic powder and lemon pepper on the salmon, in addition to the butter. I left out the wine , the capers, the brine and used mustard horseradish and plain yoghurt instead of the sour cream. I will make this over and over again. Read More
(37)
Rating: 5 stars
09/16/2012
This was really good! I left out the butter and drizzled a dill fennel flavored olive oil instead. I baked this on the BBQ instead of the oven and served it with orzo chopped red pepper green onion zucchini and some shredded parmesan. Read More
(16)
Rating: 5 stars
09/26/2013
I have never reviewed a recipe. This one was a MUST! This was the BEST dill sauce I have ever had. I have tried replicating a local restaurant's sauce with no luck...which was the only reason I always ordered the salmon dish...for the dill sauce. I am so pleased with this recipe that now I actually like this one better. The only thing I didn't put in it was the onion and simply because I didn't have any. Read More
(11)
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Rating: 4 stars
11/06/2012
The sauce was excellent. I will make it again. The capers were so yummy. I also used that dill in the tubes. So tasty. Read More
(10)
Rating: 5 stars
08/30/2013
Ok to be honest I bought the raw stuffed salmon from Costco and was looking for a creamy dill sauce to pair with it...I was stoked to find this! The sauce is to die for...and really it's totally open to just add more or add less depending on your liking of certain ingredients. I didn't have any white wine so I didn't add it and honestly I don't feel like it's missing anything. I put about three times the amount of capers but left the caper juice at what was called for. I also put much more dill. SOOOOO good! I'm making cheese tortellini to go with it all and plan to put the sauce onto the pasta. Read More
(6)
Rating: 4 stars
02/19/2013
We really liked both the salmon and the sauce. I did double the dill and add 1/2 tsp of black pepper while omitting the wine because I didn't have any on hand. The only thing keeping this from being 5 stars is that the sauce was a little much for the fish. My husband and I both agree that this recipe is a keeper- though in the future we'll leave the sauce off of the fish and save it for veggies. Read More
(5)
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Rating: 5 stars
10/11/2014
Awesome recipe. I love salmon but suck at cooking it so I've always had to buy the pre-done stuff which is not all that good or pay for an expensive restaurant dish that is good but not something I can afford often. Biggest problem I have: my salmon always turn out to dry and whatever sauce I try never makes the dry salmon any better. This recipe takes care of everything. Succulent juicy salmon and a sacue to die for. Great recipe! Thanks for sharing it. Now I can have affordable yummylicious salmon any time!!! Read More
(5)
Rating: 5 stars
03/02/2013
Made this tonight and everyone seemed to love it. I used green onions instead of regular onions and chicken broth instead of the wine but otherwise followed the directions. I made extra sauce to stir into some pasta for a side dish. The salmon turned out wonderful and the pasta was creamy and flavorful. My husband didn't want to try at it at first because it had mayo in it but once I convinced him he loved it. So did the kids. Definitely going to make again. Read More
(5)
Rating: 4 stars
10/09/2013
Very good...I did not have wine so used a little vinegar instead also a little sugar. Read More
(3)
Rating: 2 stars
05/12/2014
I followed this recipe exactly but I have to say I wasn't too pleased with the flavour. It just tasted like mayo and sour cream. Me and my family didn't like it that much and I won't be making it again. I guess this is a good recipe for people that like a cream sauce on their salmon. For us we prefer a light and fresh taste for salmon as opposed to a heavy cream sauce. Read More
(1)