Rubbed Salmon w/ Dill

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 529.8
  • Total Fat: 30.3 g
  • Cholesterol: 151.9 mg
  • Sodium: 261.4 mg
  • Total Carbs: 2.8 g
  • Dietary Fiber: 0.1 g
  • Protein: 58.3 g

View full nutritional breakdown of Rubbed Salmon w/ Dill calories by ingredient
Report Inappropriate Recipe

Submitted by:


A quick & Easy way to cook Salmon A quick & Easy way to cook Salmon
Number of Servings: 2


    12oz Salmon Fillet or steak
    2 - 3 tsp McCormick's chicken Rub
    1 Medium Shallot finely chopped
    1 Clove Garlic pressed
    3 TBSP Olive Oil
    1 tsp Fresh Dill Weed snipped
    Lemon Juice and zest (optional)


Finely Chop Shallot, Crush Garlic clove and Finely chop dill weed fronds.

Wash & dry Salmon Fillet. Remove Skin. Rub with Chicken rub on both sides. Sprinkle lightly w/ chopped dill weed.

In skillet over medium heat add Olive Oil and shallots cooking until transluscent. Add garlic & lemon zest and stir quickly. Add fish. Do not move until bottom has browned. Turn over with spatula and cook until done.

Cooking fish is individual. It all depends how you like it. I like mine nice and pink all the way through rather than still "raw" in the middle. So I cook mine about 3 minutes on each side. You can also put it in a 350 degree oven after you turn it for 5 -7 minutes as an alternative. Let salmon sit a few minutes when done.

I find an easy way to deal with soft herbs like dill is to snip them with a pair of shears rather than using a knife.

Serves 2 very nicely.

Number of Servings: 2

Recipe submitted by SparkPeople user SFPAINTER.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.