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Lemon Dill Salmon Fillet

Rated as 4.2 out of 5 Stars

"This is honestly the best salmon you will ever taste! Lemony dill salmon fillets steamed to perfection in tin foil pouches accompanied by homemade tartar sauce! Quick. Simple. Delicious."
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50 m servings 283
Original recipe yields 4 servings


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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes and green beans, cover, and steam until tender, about 10 minutes. Drain.
  3. Brush the shiny side of 2 large pieces of aluminum foil with 1 teaspoon olive oil each. Place salmon skin-side down in the center. Brush remaining olive oil and garlic over salmon. Sprinkle dill on top. Divide lemon slices over salmon; squeeze 1/2 lemon on top. Season with 1/2 teaspoon pepper and 1/3 teaspoon salt.
  4. Cover salmon with 2 pieces of aluminum foil, shiny-side down. Roll aluminum foil inwards on all sides to create a pouch. Transfer pouches to a baking sheet.
  5. Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes.
  6. Mix mayonnaise and capers together in a small bowl to make a tartar sauce. Stir in juice from 1 lemon, 1/2 teaspoon pepper, and 1/4 teaspoon salt.
  7. Serve steamed potatoes, green beans, and tartar sauce alongside salmon.


  • Cook's Note:
  • Substitute 2 finely chopped dill pickles or 2 1/2 teaspoons green relish for the capers if desired. If using relish, mix in some chopped dill.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 283 calories; 18 14.4 17.5 40 537 Full nutrition

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Read all reviews 3
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Very tasty! I found this recipe in time to make supper. I didn't have a lemon, lemon juice or fresh dill, so I substituted 10 drops of lemon essential oil and dried dill. I'll plan ahead next...

Easy and delicious, this is a perfect meal. I didn't use the tartar sauce though. The salmon and veggies are so tasty on their own. Thank you for the recipe.

Delicious!! I followed the recipe to a T, soooo good!! I felt like it was a little undercooked after the 14 mins - so I pan-fried it for a couple more. (I may just be a wuss when it comes to my ...