Salmon Steaks with Lemon-Dill Dressing

The pink-hued salmon is a delicious fish packed with nutritional value not found in many other foods. The fresh taste of this poached fish in this recipe is perfectly complemented by the creamydill dressing that accompanies it. Both the poached salmon and the herbed dressing can be made and refrigerated up to a day in advance, as they are both best served refreshingly chilled.


  • 1-1/2 cups water
  • 1/4 cup lemon juice
  • 1 medium onion, sliced
  • 10 whole black peppercorns
  • 3 sprigs parsley
  • 2 bay leaves
  • 6 fresh or frozen salmon steaks, cut 1 to 1-1/4 inches thick (about 2 pounds)
  • 3/4 cup mayonnaise or salad dressing
  • 3 tablespoons buttermilk
  • 2 tablespoons snipped fresh dill or 2 teaspoons dried dillweed
  • 1 tablespoon snipped fresh chives
  • 1/2 teaspoon finely shredded lemon peel
  • 2 teaspoons lemon juice
  • Fresh dill (optional)
  • Lemon wedges (optional)


  1. In a 12-inch skillet combine water, lemon juice, onion, peppercorns, parsley, bay leaves, and 1/2 teaspoon salt. Bring to boiling; add salmon steaks. Cover; simmer 8 to 12 minutes (12 to 18 minutes for frozen) or until fish just flakes easily when tested with a fork.
  2. Remove salmon from skillet; discard poaching liquid. Cover; refrigerate salmon 2 to 4 hours or until chilled.
  3. For dressing, in a small mixing bowl combine mayonnaise or salad dressing, buttermilk, dill, chives, lemon peel, and lemon juice. Cover and chill 1 to 4 hours. Serve salmon steaks topped with dressing. If desired, garnish salmon with dill and lemon wedges. Makes 6 servings.
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Posted by on Jul 21 2017 Filed under Non Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

1 Comment for “Salmon Steaks with Lemon-Dill Dressing”

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