Salmon holds a special place in a good diet, but deciding on which salmon to choose can swirl you into a tizzy. Wild? Organic? Farmed? Alaskan? Pacific? Norwegian? Atlantic? Or maybe just a simple tin of red Sockeye?
Whatever you decide, crown it with this Feta Dill Topping and make it even more special.
Feta Dill Salmon
- 1 4 lb salmon filet
- 1 T olive oil
- a little kosher salt and freshly ground black pepper
Feta Dill Topping
- 1 bunch dill, chopped
- 8 – 10 scallions, chopped
- 2 lemons, zested, juiced, 1 more for garnish
- 2 T capers, roughly chopped
- 1 c feta, crumbled
- 1/4 c mayonnaise
Preheat oven to 400F.
Remove fish from refrigerator 30 minutes prior to cooking and place it on a parchment-lined baking pan. Brush fish with olive oil.
In a medium-sized bowl, combine all Feta Dill Topping ingredients, then coat salmon with topping. Roast salmon for 20 minutes, then check to see if it’s cooked through. Remove any thin portions that are done and slice thicker parts that are still too pink into smaller portions to ensure even cooking. Cook 2 – 3 minutes or longer, if needed. Place on a serving platter and garnish with lemon slivers. Serves 16 – 18. Delicious hot, warm or cold!
Feta Dill Salmon Print Ready Recipe
Final notes:
- David Suzuki gives us the top 10 sustainable seafood picks.
- Scared yet? Greenpeace’s seafood Red List contains 22 sea foods that should not be commercially available.
- Monterey Bay Aquarium’s website and iPhone app have accurate recommendations including best choices in farmed or wild salmon and every other seafood.
- “Those ratings are based on ecological concerns,” says my friend Harriet Sugar Miller. “For your personal health, pink salmon is definitely the cleanest. That’s because it feeds on plants and lives a very short life,” she says, “thus it doesn’t have much time to accumulate pollutants.”
- I bought this spectacular tasting salmon at Kalimera Sushi,a neighborhood gem, more commonly known as Steve’s Fish Store on Westminster in Cote St Luc. While you’re there, try Steve’s smoked salmon — it’s creamy and perfectly smoked.
- And now, to feed your cultural appetite, do not miss Queen of Katwe. It’s an inspirational journey glimmering with hope for humanity.
Looks like a delicious way to prepare salmon.
Thanks Jovian! I do love this combo!
Living in BC, we eat a lot of salmon, and I have never considered including cheese in a recipe, but this one looks really delicious with the feta. Love the capers in there too.
This was my first time adding cheese to a salmon recipe Colleen. It turned out to be a wonderful blend of flavors. Capers had just the right zing.
This salmon was served on two big and several small occasions and got lots of accolades and recipe requests – my barometers for success!
I made this recipe last night and it was delicious!! I had some leftover topping and I added it to my salad for lunch with a simple vinaigrette of olive oil and white wine vinegar. Thanks for posting 🙂
So glad you reported back with such a positive review! Thanks Ariella. I’m crazy about this Feta Dill Salmon. I considered calling it Greek Salad Salmon. The topping migrates from salmon to salad seamlessly.