This light salmon recipe is broiled and topped with a dijon dill butter sauce with a hint of shallot and served over zoodles (zucchini noodles).

Salmon filet on a white plate on top of zucchini noodles with parsley and caper garnish. close up.

Dijon Dill Salmon is perfect for a light summer dish or when you're watching carbs.

Summer got the kitchen too hot? Take it to the grill! Don't have a spiralizer? Substitute raw cucumber sliced by hand or boil some pasta instead.

Some broilers run extra hot and others are not hot enough. If you don't know your broiler, please watch your salmon to make sure it doesn't burn.

Don't want to broil? Bake uncovered 375F ~ 15 minutes or until desired doneness.

Don't burn the shallots. They should be soft and translucent, not crispy. Reduce the heat if they are starting to crisp up.

Pin bones are the little bones that are sometimes in a fish filet. They are annoying at the least. Remove them with some tweezers and pull them away gently holding the flesh of the fish down (the flesh will be delicate if it's fresh). Pull them away in the direction that you think they got in.

Salmon filet on a white plate on top of zucchini noodles with parsley and caper garnish. wine in back drop with white table cloth.

Serving Suggestion

Serve this light Lemon Salmon dish with a complementary recipe like:

Things In My Kitchen:

Spiralizer - For making zucchini noodles / "zoodles"
Whisk - Affordable set of 3 for whiskin' the sauce.
Pin Bone Fish Tweezers - remove pin bones from fish and/or pluck your eyebrows.

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Salmon w/ Dijon Dill Sauce & Zoodles

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EatSimpleFood.com

This light salmon recipe is broiled and topped with a dijon dill butter sauce with a hint of shallot and served over zoodles (zucchini noodles) or rice.

Author: beckie
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 6
Category: Dinner / Main Dish
Method: Stovetop / Oven
Cuisine: International
Diet: Gluten Free

Ingredients

6 pieces (6 oz each) salmon fillets, pin bones removed if applicable
1 ½ tablespoon olive oil
4 tablespoon unsalted butter, cold & divided
1 medium shallot, finely diced
¾ cup white wine
1 ½ tablespoon Dijon mustard
3 tablespoon dill, chopped & divided
6 medium zucchini, spirilized into zoodles
½ teaspoon salt
pinch black pepper

Instructions

Set broiler on high. Place salmon on foil lined baking sheet and sprinkle with salt & pepper. Broil 7-10 minutes or until cooked to desired doneness.
Bring a small pan to medium high heat and add the olive oil and 1 ½ tablespoon of the butter. Add shallots when butter is melted and cook ~ 3 minutes or until soft. Add wine, bring to a boil and simmer uncovered until reduced by half (~ 4-5 minutes).
Reduce heat to low and whisk in mustard, 2 tablespoon dill, salt, and pepper. Remove pan from heat. Cut the remaining 2 ½ tablespoon butter into chunks and whisk into sauce. Add salt to sauce to taste.
Plate raw zoodles and top with salmon. Garnish with remaining dill. Happy eating! Beckie

Notes

Don't burn the shallots. They should be soft and translucent, not crispy. Reduce the heat if they are starting to crisp up.
Some broilers run extra hot and others are not hot enough. If you don't know your broiler, please watch your salmon to make sure it doesn't burn. Don't want to broil? Bake uncovered 375F ~ 15 minutes or until desired doneness.