Honey Lemon Dill Salmon
Tender broiled salmon fillets with a honey lemon glaze and lemon dill butter.
Servings: 4 to 6 servings
Ingredients
For the Lemon-Dill Butter:
- ½ cup butter softened
- 2 tablespoons fresh dill finely chopped
- 3 tbsp lemon zest from 1 lemon
For the Honey-Lemon Glaze
- 4 tablespoons honey
- 1 tablespoon lemon juice
- 1 clove garlic grated
- ½ teaspoon sea salt
- ¼ teaspoon black pepper freshly ground
For the Salmon:
- 4 medium salmon fillets
- ½ teaspoon sea salt
- black pepper Freshly ground, to taste
- 1 lemon sliced into wedges for serving
Instructions
For the lemon-dill butter:
- In a small dish, add the butter, dill and lemon zest. Use a spatula to combine all of the ingredients well.
- Transfer the mixture onto a piece of parchment paper. Roll into a log and twist the ends shut. Place in the refrigerator for 2 hours, or until the butter is firm.
For the Honey Lemon Glaze:
- In a small dish, add the honey, lemon juice, grated garlic, salt, and pepper. Stir to combine.
For the Salmon Fillets:
- Preheat the broiler for at least 5 minutes, and coat a baking sheet or broiler pan with non-stick spray.
- Place the salmon skin side down on the baking sheet, and using a pastry brush apply a coating of the glaze to each fillet. Transfer the baking sheet with the salmon to the oven and broil 6-8 minutes, or until fish flakes easily when tested with a fork and is still a bit translucent when flaked. Do not overcook.
- To serve, transfer the salmon fillet to individual serving plates and place a thin slice of the lemon-dill butter on each serving. Garnish with snipped dill and lemon wedges.
Nutrition
Serving: 1 serving | Calories: 516kcal | Carbohydrates: 19g | Protein: 34g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 840mg | Potassium: 880mg | Fiber: 1g | Sugar: 18g | Vitamin A: 796IU | Vitamin C: 12mg | Calcium: 38mg | Iron: 2mg
