Baked Salmon Dutch Oven Recipe

Baked Salmon Dutch Oven Recipe

Each year, we take great pleasure in catching salmon. Preparing a fresh lemon dill sauce is an excellent method for creating a one-pot meal of Dutch Oven Salmon!

The lemon dill Dutch oven salmon is ready to be served.

Are you constantly searching for innovative ways to present fish? I understand that children can sometimes become weary of trying new dishes - however, I appreciate how nutritious salmon is for us, particularly when they have caught it themselves!

Incorporating a sauce is an effective way to engage children in cooking, as they can easily whisk it together and pour it over the dish. Additionally, a creamy sauce encourages them to consume whatever is beneath it! Therefore, gather that fresh dill from your garden and start cooking.

Serve this alongside a fresh Garden Salad - it is quite simple to collect the ingredients while the fish is baking in the oven. I am still experimenting with our bread machine, but I also have a fondness for a good Rustic Sourdough Loaf, which allows you to savor every last drop of sauce from your plate.

Key Ingredients

Ingredients for Dutch oven salmon.

Salmon - Occasionally, we leave the skin on during processing, and at other times we do not. However, I believe it assists the fish in maintaining its structure while cooking, and of course, there is added nutrition in it!

Onions and garlic - This serves as a fantastic base for our fish to cook upon, and it contributes a significant amount of flavor as well! They soften so much that even those who dislike onions may be persuaded.

Dairy - Heavy cream is less prone to curdling due to its high fat content, so I mix it with sour cream to create a robust sauce base.

Seasonings - Dill and lemon complement each other perfectly, so incorporate those into the cream sauce.

How to Prepare Lemon Dill Salmon

Step 1: Begin by sautéing the onions and garlic in butter while you prepare the sauce.

Sautéed onions in a Dutch oven.

Step 2: Get the lemon ready and chop the fresh dill.

Juicing and zesting a lemon.

Fresh dill on a cutting board.

Step 3: Take the pot off the heat and place the salmon on top of the onions.

Sautéed onions in a Dutch oven.

Fresh salmon fillets in a Dutch oven.

Step 4: Whisk the sauce together and pour it directly over the fish.

Stirring fresh dill into sour cream.

Dill sauce poured over salmon

Step 5: Bake until fully cooked!

Lemon dill salmon prepared in a Dutch oven.

Tips and Tricks

Always zest your lemon prior to juicing to ensure you have something to grip.

Fresh dill provides the best flavor; however, if unavailable, dried dill is a suitable alternative.

Do not be concerned if the sauce curdles slightly; it will still taste delicious!

FAQs

How should I store leftover Dutch oven salmon?

I doubt you will have any leftovers since it is incredibly delicious! However, I do not recommend storing leftovers, as reheated fish tends to have an unpleasant odor. Additionally, there is a significant risk of curdling the sauce upon reheating.

What is the most effective method for zesting a lemon?

There is no need to keep a single-use tool like a zester in your kitchen drawer. There are numerous excellent alternatives! A microplane is an ideal tool for zesting fruit. Alternatively, you can utilize the small, star-shaped side of your box grater. After zesting, proceed to juice the lemon using a reamer or one of the various squeezing devices available.

How can I determine if the fish is properly cooked?

The most reliable indicator is when the fish flakes easily under the pressure of a fork. Additionally, it should appear opaque throughout. The USDA recommends an internal temperature of 145°F; however, this often results in a dry texture. Particularly when using wild salmon, if you are confident in its handling, removing it from the oven at an internal temperature of 125°F is completely safe. The fish will continue to cook slightly from residual heat while it rests as you prepare the table and fill water glasses.

Notes

There is no need to cut the salmon into smaller fillets before cooking.

Always utilize a thermometer to verify doneness.

Ingredients:

• 1 11-inch length of whole salmon body
• 6 ears of corn
• 1/2 stick butter, melted
• 3 tablespoons lemon juice
• 1/2 cup sliced onion
• 1/2 lemon, sliced
• seasoned salt
• parmesan cheese

INSTRUCTIONS
Place husked corn in bottom of dutch oven to cover bottom.
Shake seasoned salt inside salmon.
Lay alternating slices of onion and lemon inside the salmon.
Pour 1 cup water into the Dutch Oven
Lay salmon on corn cobs.
Mix butter and lemon juice and baste top of salmon.
Cook for 15 minutes with 2/3 coals on top and 1/3 underneath.
Sprinkle parmesan cheese on top.
Cook for another 15 minutes.
Serve with rice, noodles, or couscous. The Dutch oven recipe is ready to serve....! Enjoy !

Different-sauerbraten.