Salmon with Dill and Lemon

I have been craving salmon lately (must be the winter thing, all of this cold weather hibernation may have turned me into a bear). I never cook it at home because of the smelly house factor, but it wasn’t bad at all this time, perhaps because I cooked it in our toaster oven/broiler (a Cuisinart), or I just had a stuffed nose that day.

This was delicious. Wild sockeye salmon, that dark salmony color, lovely.

I served it with asparagus (which I overcooked by mistake) and a delicious side of braised lentils with Berkshire bacon (Fresh

Direct made it, not me). The lentils paired really well with it and had a slight vinegar tang that was perfect.



  • two 6-8 oz pieces of wild salmon with skin
  • 1 lemon, half in thin slices and half for juice
  • 4-5 sprigs dill, chopped
  • olive oil


  1. Cut a piece of tin foil to fit the broiler/toaster oven tray but don’t put it on tray yet.
  2. Preheat toaster oven/broiler to 475 F. Leave tray in oven to preheat.
  3.  Spray foil square with olive oil.
  4. Place fish on foil skin side down, spray fish with a little olive oil, sprinkle with salt and pepper.
  5. Squeeze lemon over fish and top with chopped dill. Cover with lemon slices (really only need 2 slices to cover each piece).
  6. Slide tray out of toaster oven and place foil with salmon on top. Bittman’s recipe for Roasted Salmon with Butter in How to Cook Everything: The Basics suggested 8-12 minutes [I didn’t use that recipe but checked it for the cooking temp and time] but the salmon was really too under-cooked for us, we like it totally cooked through. I left it in for about 15-18 minutes but it’s likely that my toaster oven cooks at a much different rate than a real oven, the heating element is below the rack. Check it after 8 for your own tastes. When the meat flakes easily it is ready.

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