Salmon in Dill & Lemon

This is the kind of salmon that nearly cooks itself, and it leans on one smart trick: steam. Layering lemon slices and fresh dill across the bottom of the dish builds a fragrant bed that scents the fish from below and keeps it from sticking.

A light rub of olive oil, salt, and pepper is all the seasoning the salmon needs. A splash of dry white wine, or stock if you’d rather skip the alcohol, goes in the dish, then the whole thing gets sealed under foil.

Under that foil the fish steam-bakes gently in citrus and wine, staying moist instead of drying out the way an exposed fillet can. Forget the clock and watch for the cue that matters: the salmon is ready the moment it flakes easily with a fork. Start to finish, it lands on the table in about half an hour.

Chef Tips

• Cook to texture, not time. Thicker fillets need a few extra minutes, so pull them the instant they flake.
• Keep the foil sealed tight so the steam stays trapped and the fish poaches evenly.
• Pat the fillets dry before oiling so the salt and pepper grip and season properly.

Variations

• Swap the dill for tarragon or parsley, or scatter thin shallot slices across the bed.
• No wine on hand? Vegetable or chicken stock gives the same gentle steam.