Salmon with dill sauce

Salmon is a popular fish choice but it can be hard to know which version to buy these days with the increasing number of options behind the seafood counter. Cook’s Illustrated has a great article How to Buy, Cook and Prep Salmon to make sure you’re getting the healthiest option for your money. The top 4 things I took away from the article were: 1. When possible try to buy wild over farmed salmon, 2. If the description says Atlantic, that means it must be farmed, 3. If the salmon is flash frozen right after harvest it doesn’t impact the quality of the fish, and 4. Wild salmon should be cooked to 120 degress but farmed salmon, need to be cooked an additional 5 degrees, to 125 degrees. I found the Salmon with Dill Sauce recipe below in a Real Simple magazine and think it’s the perfect pair.

Xx, Heather


4 – 6oz. skinless salmon filets

Extra Virgin Olive Oil


1/2 C sour cream

2 T. lemon juice

2 T. capers, chopped

2 T. dill, chopped


1. Season salmon filets with salt and pepper on both sides.

2. Drizzle olive oil in a skillet and cook over medium heat until opaque, about 5-6 minutes per side.

3. Mix sour cream, lemon juice, capers and dill together. Season with a little salt and pepper.

4. Serve salmon filets with the dill sauce.