Lemon Dill Salmon is baked in the oven for a dish that’s a total crowd-pleaser! Tender, juicy salmon soaking up zesty lemon ...

Arrange lemon slices in an even layer in bottom of a 13- x 9-inch baking dish; top with salmon fillets. Rub lemon zest with 1/4 teaspoon of the salt in a small bowl until fragrant; sprinkle lemon ...

This dish starts with salmon fillets coated in a mixture of panko breadcrumbs, Parmesan cheese, chopped parsley, melted ...

This might be the best homemade lemon dill sauce ever! It's creamy, easy to make, versatile, lemony dilly delicious, and has ...

If liquid is beginning to seep out of the salmon, it is overcooked – it should be holding the juices. To make the sauce, place the parsley leaves in a food processor. Add the lemon and blitz ...

Pour in the oil, lemon juice and capers and heat for a further 30 seconds. Add the cooked pasta, reserved pasta water, herbs and salmon to the pan. Season with salt and freshly ground black pepper ...

Add the remaining 1 tablespoon of butter and the vegetable broth, lemon juice and zest, and capers, scraping up the browned bits from the bottom of the pan. Add the salmon to the pan, skin side down.

It's easy to get stuck only using canned tuna, but other handy tinned fish exist, and our expert suggests using one in ...

(Both cooks) To serve, garnish the salmon with lemon wheels and chopped parsley. Drizzle a few spoonfuls of sauce over each fillet and serve. Make chicken piccata using the same method: Use two ...

Meanwhile, whisk mustard and brown sugar into remaining lemon juice mixture in small bowl; set mustard sauce aside. Sprinkle salmon evenly with pepper and 3/4 teaspoon of the salt. Remove baking ...