Baked Salmon Steaks(2 Servings)
Juicy baked salmon steaks with a creamy dill sauce, perfect for a quick, flavorful, and healthy dinner option that highlights fresh seafood and herb aromatics.
Ingredients
Instructions
- Wash salmon steaks and pat dry.
- Place in a shallow baking dish just large enough to hold the steaks.
- Sprinkle with salt, if desired.
- Pour in half and half and enough milk to bring the liquid halfway up the salmon.
- Sprinkle with fresh dill.
Tips & Substitutions
For optimal flavor, let the salmon marinate in the half and half and milk mixture for about 30 minutes before baking. If you don't have fresh dill, dried dill can be used, adjusting the quantity to about one teaspoon. You can also experiment by adding lemon zest or a splash of white wine to enhance the sauce's flavor. This dish pairs well with steamed vegetables or a light salad.
Serving Suggestions
Serve the baked salmon steaks alongside a bed of rice or quinoa to soak up the creamy sauce. Pair with steamed asparagus or a fresh garden salad for a balanced meal. A light white wine, such as Sauvignon Blanc, complements the dish beautifully. For an American twist, consider serving with a side of roasted potatoes or a creamy potato salad.
Storage & Reheating
Store leftover baked salmon in an airtight container in the refrigerator for up to 2 days. To reheat, place the salmon in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving as it can dry out the fish. Enjoy cold in salads for a refreshing meal.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Salmon Steaks(2 Servings) contains roughly 53 calories, with 4g protein, 9g carbohydrates, and 1g fat. It is an excellent source of vitamin C (95% of the Daily Value), vitamin A (43% of the Daily Value), and iron (38% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon steaks, but make sure to thaw them completely before cooking. Thawing in the refrigerator overnight is recommended. If using frozen, the cooking time may need slight adjustment to ensure the salmon is cooked through.
What can I use instead of half and half?
If you don't have half and half, you can substitute with equal parts of heavy cream and milk. Alternatively, for a lighter option, use a mixture of nonfat milk and a tablespoon of melted butter to achieve a similar creaminess without the extra fat.
How can I tell when the salmon is done cooking?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). If you prefer a slightly firmer texture, remove it from the oven just before it reaches this temperature, as it will continue to cook slightly after being removed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).