It's served with an easy and savory lemon dill sauce. Creamy, buttery, and zesty, we found ourselves eating the lemon dill ...

If liquid is beginning to seep out of the salmon, it is overcooked – it should be holding the juices. To make the sauce, place the parsley leaves in a food processor. Add the lemon and blitz ...

Place the salmon fillets in a microwave ... and whisk thoroughly. Add the lemon juice and a grind of black pepper (if using) – and whisk. Either pour the sauce over the fish or, using a fish ...

Place the lemon slices, herbs ... to cook slightly for a few minutes after you remove it from the oven. Sauce: While the salmon is roasting, place all the ingredients for the sauce in a bowl ...

Make Sunday night a little brighter with these delicious spring recipes, like bang bang chicken casserole and sheet-pan black ...

Finely shredded lemon zest or a crushed garlic ... salt and pepper too which will give your mayo sauce the perfect tanginess. To cook your salmon, preheat your oven to gas mark five and then ...

Preheat the oven to 425°F. Line a baking tray with foil. Place the salmon on the prepared baking tray and season with salt ...

Add salmon filets to air fryer basket skin-side up. Spray with pam and season with salt. Cook in air fryer at 400 degrees for ...

So you can make broiled salmon with asparagus and herbs, a superb spring Sunday supper. By Sam Sifton Yasmin Fahr’s broiled ...

Wild salmon works especially well with this recipe because the butter in the honey-lemon sauce glosses the lean fish with richness. (Fatty farmed salmon will simply taste even richer, not a bad ...

Sauce will keep in an airtight container in the fridge up to 2 weeks. Before serving, gently reheat in a small pan to just a little warmer than room temperature. Make the salmon: Preheat oven to ...