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Wild Salmon Parcels with Dill-Shallot Butter

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  • Prep 25 min
  • Total 55 min
  • Servings 12
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Looking for a hearty dish? Then check out these wild salmon parcels spread with dill-shallot butter – a wonderful dinner.
Updated Feb 29, 2012
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

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

Nutrition

344 Calories, 19g Total Fat, 39g Protein, 1g Total Carbohydrate

Nutrition Facts

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