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Wild Salmon Parcels with Dill-Shallot Butter

Looking for a hearty dish? Then check out these wild salmon parcels spread with dill-shallot butter – a wonderful dinner.

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  • Prep Time 25 min
  • Total Time 55 min
  • Servings 12

Ingredients

Dill-Shallot Butter

1
cup butter, softened
1/4
cup finely chopped fresh dill weed
2
tablespoons grated lemon peel
1
teaspoon coarse (kosher or sea) salt
1/2
teaspoon freshly ground pepper
3
shallots, finely chopped

Salmon

12
wild salmon fillets, 1 inch thick (8 oz each)
1
tablespoon coarse (kosher or sea) salt
1
tablespoon freshly ground pepper
24
thin slices lemon

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 375°F. In small bowl, beat all Dill-Shallot Butter ingredients with electric mixer on medium speed until blended; set aside.
  • 2 Cut 12 (15x10-inch) pieces of cooking parchment paper. Fold each piece in half crosswise and crease, then open again. Place 1 salmon fillet near fold. Sprinkle each fillet with 1/4 teaspoon each salt and pepper; spread evenly with Dill-Shallot Butter. Top with lemon slices. Fold paper; seal edges well with narrow folds. Place packets on 2 large cookie sheets.
  • 3 Place 1 pan on middle oven rack and another on lower oven rack. Bake 12 minutes. Switch pans; bake 11 minutes longer or until fish flakes easily with fork.

EXPERT TIPS

Expert Tips

The Dill-Shallot Butter can be refrigerated up to 1 week or frozen up to 1 month.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
344
,
% Daily Value
Total Fat
19g
19%
(Saturated Fat
8g,
8%
),
Sodium
657mg
657%;
Total Carbohydrate
1g
1%
(Dietary Fiber
0g
0%
),
Protein
39g
39%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
5 1/2 Lean Meat; 1/2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2013 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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