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Salmon Fillets with Chive Sauce

2 hr 10 mins Serves 34 (about 6-ounce portions) This Salmon Fillets with Chive Sauce recipe is a combination of fresh and savory that your family will love! #STARFineFoods Ingredients: 3/4 cup fresh dill, chopped 1/4 cup lemon zest, finely grated 1/4 cup paprika 1 Tbsp. salt 1/2 Tbsp. cayenne pepper 24 (6 oz.) skinless salmon fillets, about 1 inch thick 1/4 cup STAR® Extra Virgin Olive oil Fresh dill sprigs Sauce 3 cups chives, finely chopped 2 cups low-fat plain yogurt 3/4 cup dill or sweet pickle, finely chopped 3/4 cup low-fat mayonnaise 3/4 cup lemon juice 1/4 cup STAR Capers, drained and chopped 1 Tbsp. sugar 1/2 Tbsp. salt 1 tsp. freshly ground black pepper or to taste Instructions:

Combine dill, lemon zest, paprika, salt, and cayenne pepper in a bowl. Rub each fillet with ½ tsp. of the olive oil, then rub with the dill mixture, coating fillets evenly.

Transfer to a flat pan, cover, and marinate in refrigerator for 1 to 2 hours.

Meanwhile, whisk together chives, yogurt, pickle, mayonnaise, lemon juice, capers, sugar, salt and pepper in a bowl. Cover and set sauce aside.

Preheat oven to 400 degrees. Spray a large sheet pan with nonstick cooking spray. Lay fillets on pan, bake until well-browned and opaque on both sides, about 4 minutes per side, turning once.

Remove to a platter. Present sauce alongside.

Salmon Fillets with Chive Sauce

Ingredients

  • 3/4 cup fresh dill, chopped
  • 1/4 cup lemon zest, finely grated
  • 1/4 cup paprika
  • 1 Tbsp. salt
  • 1/2 Tbsp. cayenne pepper
  • 24 (6 oz.) skinless salmon fillets, about 1 inch thick
  • 1/4 cup STAR® Extra Virgin Olive oil
  • Fresh dill sprigs
  • Sauce
  • 3 cups chives, finely chopped
  • 2 cups low-fat plain yogurt
  • 3/4 cup dill or sweet pickle, finely chopped
  • 3/4 cup low-fat mayonnaise
  • 3/4 cup lemon juice
  • 1/4 cup STAR Capers, drained and chopped
  • 1 Tbsp. sugar
  • 1/2 Tbsp. salt
  • 1 tsp. freshly ground black pepper or to taste

Instructions

1

Combine dill, lemon zest, paprika, salt, and cayenne pepper in a bowl. Rub each fillet with ½ tsp. of the olive oil, then rub with the dill mixture, coating fillets evenly.

2

Transfer to a flat pan, cover, and marinate in refrigerator for 1 to 2 hours.

3

Meanwhile, whisk together chives, yogurt, pickle, mayonnaise, lemon juice, capers, sugar, salt and pepper in a bowl. Cover and set sauce aside.

4

Preheat oven to 400 degrees. Spray a large sheet pan with nonstick cooking spray. Lay fillets on pan, bake until well-browned and opaque on both sides, about 4 minutes per side, turning once.

5

Remove to a platter. Present sauce alongside.

1

Combine dill, lemon zest, paprika, salt, and cayenne pepper in a bowl. Rub each fillet with ½ tsp. of the olive oil, then rub with the dill mixture, coating fillets evenly.

2

Transfer to a flat pan, cover, and marinate in refrigerator for 1 to 2 hours.

3

Meanwhile, whisk together chives, yogurt, pickle, mayonnaise, lemon juice, capers, sugar, salt and pepper in a bowl. Cover and set sauce aside.

4

Preheat oven to 400 degrees. Spray a large sheet pan with nonstick cooking spray. Lay fillets on pan, bake until well-browned and opaque on both sides, about 4 minutes per side, turning once.

5

Remove to a platter. Present sauce alongside.

Prep Time: 10 mins

Cook Time: 2 hr 10 mins

Total Time: 2 hr 20 mins

Serves: 34 (about 6-ounce portions)

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